Fused Oils


Our Fused Olive Oils are created by crushing ripe Tunisian Chetoui or Chemlali olives with whole fresh fruits, herbs or vegetables that are picked in season. This process creates a bright, fresh fusion between the oil from the olives and the essential oils released from crushing the fresh produce. Frozen or freeze dried produce is never used in the production of our Fused Oils, making them truly seasonal and sensational!


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Whole Lemon
Fused Olive Oil

Fresh whole lemons crushed together with late harvest olives lend a brilliant, refreshing flavor to this oil.

Uses: Sauté shrimp and shellfish, drizzle on chicken or fish, construct bright vinaigrettes and create fantastic marinades.

Top Pairings: Traditional Dark Balsamic, Sicilian Lemon White Balsamic, Raspberry Dark Balsamic, Serrano-Honey Vinegar, Apricot White Balsamic

Blood Orange
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Blood Orange
Fused Olive Oil

Ripe Blood Oranges and olives are pressed together to form this exceedingly versatile, aromatic, sensory oil. One of our best sellers.

Uses: Sauté fish & shellfish, marinate fish & chicken before grilling, dress green salads, enliven fruit salads, substitute for butter in baked goods.

Top pairings: Cranberry-Pear White Balsamic, Tangerine Dark Balsamic, Dark Chocolate Dark Balsamic, Peach White Balsamic, Sicilian Lemon White Balsamic

Persian Lime
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Persian Lime
Fused Olive Oil

Zesty Persian Lime is married with Extra Virgin Olive Oil for an unbelievably fresh, fragrant burst of citrus.

Uses: Create silky guacamole, use as a base for ceviche and salsas, drizzle on fish & chicken, create bright vinaigrettes, great for Latin inspired marinades.

Top Pairings: Fig Dark Balsamic, Jalapeno White Balsamic, Tangerine Dark Balsamic, Black Cherry Dark Balsamic, Traditional Dark Balsamic

Baklouti Chile
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Baklouti Chile
Fused Olive Oil

Roughly 2 pounds of whole green North African Baklouti chilies are crushed for each gallon of EVOO. This oil is fruity and mildly spicy, and has the aroma of a freshly cut green pepper. 

Uses: Drizzle over grilled fish, shrimp or chicken, splash in  ceviche, spice up salsas, relishes and chutneys, drizzle on pizza or flatbreads, sauté peppers and onions.

Top Pairings: Sicilian Lemon White Balsamic, Coconut White Balsamic, Peach White Balsamic, Jalapeno White Balsamic, Tangerine Dark Balsamic, Pomegranate Dark Balsamic

Red Cayenne
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Red Cayenne
Fused Olive Oil

12 pounds of whole, ripe red cayenne chilies crushed for every gallon of Extra Virgin Olive Oil make this oil an essential ingredient for BBQ enthusiasts, chili-heads and spice lovers.

Uses: Use this oil to give seafood, chicken, beef, lamb, pork, pizza, sauces, relishes and salsas an extra kick!

Top Pairings: Espresso Dark Balsamic, Dark Chocolate Dark Balsamic

Wild Rosemary
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Wild Rosemary
Fused Olive Oil

Fresh, wild rosemary crushed with certified organic early harvest Chetoui olives results in an aromatic oil that truly captures the woody, evergreen notes of the revered Mediterranean herb.

Uses: Drizzle over grilled pork, chicken, fish or lamb, use as a base for savory marinades or vinaigrettes, add vivid finishing notes to roasted vegetables, craft the ultimate roasted potatoes.

Top Pairings: Traditional Dark Balsamic, Sicilian Lemon White Balsamic, Oregano White Balsamic, Pomegranate Dark Balsamic, Premium White Balsamic

Fennel
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Fennel
Fused Olive Oil

Fresh fennel is crushed with certified organic early harvest Chemlali olives to create an oil redolent with the crisp notes of anise. Aromatic and graceful, use this oil to elevate just about any recipe.  

Uses: Drizzle over white fish before grilling or baking, use as a base for savory marinades or vinaigrettes, finish roasted vegetables, use to marinate shaved fennel with lemon juice and pecorino, pair with pork in any form and every cooking style. 

Top Pairings: Traditional Dark Balsamic, Sicilian Lemon White Balsamic, Oregano White Balsamic, Premium White Balsamic, Champagne Vinegar