Infused Olive Oil: What's it all about?

Infusion Confusion

Just when I thought I’d tried every conceivable olive oil out there, I discover infused olive oil. My mom, of all people, turned me on to it by giving me a bottle of Infused Extra Virgin Olive Oil. Surprised the heck out of me.

I’m not completely unfamiliar with infused oils. I’d experimented with sticking a sprig of rosemary in a bottle of olive oil, but I couldn’t tell that the oil soaked up much of the taste of that fragrant herb. I rather suspected there was a way to get more of the flavor into the oil, but I didn’t know how to do it. Part of the problem was that I never managed to leave a bottle undisturbed long enough for the flavor to deepen.

During the holidays, I’d seen the decorative bottles filled with extra virgin olive oil, herbs, and garlic cloves. All artfully arranged in clear bottles in glaring light.

If you know anything about olive oil, you know you should never store it in a clear bottle. Light causes it to deteriorate. I have this wonderful little pottery pot I bought in Assisi when I vacationed in Italy. I fill it with oil, and it’s so handy to keep next to my stove. The rest of the bottle I keep in the pantry where it’s nice and dark.

I’ve never bought any infused oil myself, but after my mom’s gift, I looked it in the online store where I get my EVOO. The infused oils they offer sure sound wonderful. Like the infused oil my mom gave me. It’s called Agrumato Lemon. Olives are actually ground with the lemon to produce the oil. Doesn’t that sound so good you can almost smell it?

They have several kinds of infused olive oils that are prepared the same way, ground with the other items like EVOO combined with orange. Oh, and there’s tangerine, pepper, garlic, and chili. Sometimes they also have herbs in those infusions. Then there are extra virgin olive oils infused just with herbs. I’ve got to get one of the bottles of oil infused with rosemary, or maybe, bay leaf.

This opens up a whole world of olive oils to try. I’m not a fancy cook, but I can think of some wonderful ways to try these oils. Heated for dipping. Yum. Used on hot pasta or on baby new potatoes with fresh ground pepper and sea salt.

Infused olive oil has the same characteristics as other olive oils and the same health benefit. It just has even more flavor and aroma. So don’t think it’s not the real deal. Be careful though. It packs a knockout punch that’ll send your taste buds reeling. And wanting more.

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