Fused olive oil, referred to as “agrumato” in Italy, is made by crushing ripe, sound olives with whole, fresh fruits, herbs or vegetables at the time of crush. In the winter, at our importer’s mill in Tunisia, citrus fruit is picked at the peak of ripeness, split in half and then thrown in with the olives. The olives and fruit are then crushed simultaneously. This process allows for the essential oils from the citrus peel to mingle with the oil from the olives.
More than 90% of the world’s fused, or agrumato olive oil is made in the Northern Hemisphere. Because agrumato is typically made from ripe olives at the end of the season, the window for crushing in the Northern Hemisphere falls decisively in winter, usually between mid December and late January. With few exceptions, most fresh fruits, vegetables and herbs are unavailable during these cold winter months. Fresh summer herbs, fruits and vegetables such as basil and chili are not in season in climates conducive to olive cultivation during the winter months.
View our Fused Extra Virgin Olive Oils »