Advertise
International olive oil expert and judge, and member of the Scientific Society – Alexandria University.
Flavoured olive oil has been made since ancient times. In the Hebrew Scriptures, God ordered Moses to anoint priests with olive oil scented with myrrh and cinnamon. The ancient Greeks also used perfumed olive oil as offerings to their gods.
In Roman civilization, molecular analysis of tombs showed that olive oil soaked in cinnamon, pine resin, frankincense, or myrrh was poured onto bodies before they were burned or buried.
Recent reports predict that the market for flavored olive oil will double from $1.29 billion in 2024 to $2.47 billion by 2033.
Market research has indicated that increasing awareness of health benefits, multiple uses of flavored oil in cooking, and consumers' desire for fine foods are among the most prominent reasons for the growth of this sector.
By comparison, the olive oil market as a whole will grow at a slower pace, from $15.11 billion in 2024 to $19.77 billion in 2032.
Producers believe that flavored olive oil is a way to diversify their products, while experts fear that this will weaken consumer knowledge of the natural flavors of extra virgin olive oil.
Experts stress that consumers need more education, as offering flavored oil may confuse them and distract them from basic concepts such as “extra virgin” and “polyphenols.”
The “Agromato” method involves grinding olives together with fruits or herbs such as citrus fruits (orange, lemon...). The whole fruit is placed with the olives in the hopper and then crushed and kneaded before the central press, giving an original and healthy flavor.
Agromato oil is a practical cooking option. It eliminates the addition of separate ingredients such as lemon or orange, and provides a concentrated natural flavor.
Olive oils that are flavored with maceration or artificial additives are also popular. In the United States, major companies sell olive oils with flavors such as garlic, black truffle, and jalapeno, often in spray cans.
Despite the demand of some consumers for innovation, a large segment does not know how to use these oils except in specific recipes, which limits their spread.
In markets such as Japan and India, where interest in Italian food is on the rise, flavored olive oil helps adapt to different local ingredients.
But some experts consider it a commercial “trick” and consider that adding fresh fruit juice or peel gives better results than flavored oil.
Chefs consider flavored oils to be less versatile than extra virgin olive oil. Once heated, the flavors quickly disappear. Thus, they prefer to add herbs or ingredients directly to dishes.
According to the International Olive Council, flavored oils cannot be considered “olive oils” nor classified in this category because they contain additives.
Critics warn that marketing them as premium flavored virgin oils may mislead consumers. Therefore, they are often offered in a separate corner from extra virgin olive oils in stores.
