HOW ARE FRAGRANCE OILS MADE?

What is a flavored oil?

A flavored oil is simply an oil (olive, sunflower, grapeseed, etc.) enriched with the aromatic compounds of a plant (garlic, thyme, basil, chilli pepper)... There are several techniques for flavoring oil.

The most common and least expensive is the addition of flavorings. Essential oils can also be used. Other more noble techniques, used for centuries, produce high-quality flavored oils: pressing (which involves crushing herbs or other plants simultaneously with oil extraction), infusion, and maceration.

How are A l'Olivier flavored oils made?

At A l’Olivier, we use a unique technique that extracts all the aromatic compounds of a plant directly into the oil without degrading its quality. Similar to the enfleurage technique used in perfumery, our method for producing flavored oils (also known as aromatic oils) combines the best olive oils with the best plants and herbs for a unique and particularly rich flavor profile.

What are the types of oily macerations?

It's not enough to simply mix oils and plants to obtain an oily maceration: mastering flavored oils is much more complex than that! Contrary to popular belief, a homemade preparation of oil and fresh herbs does not meet preservation requirements. The infused oils made by A l'Olivier obviously meet food safety criteria and capture all the aromatic molecules of the plants to fully enjoy their flavors thanks to a specific technology.

Focus on the different preparation techniques:

Cold Maceration

Macerating plants in unheated oil requires many weeks to capture the properties of the plants. It must imperatively be done with previously dried plants (garlic powder rather than fresh garlic cloves) to reduce the risk of microbial development. The intensity of the captured flavors depends on the quality of the macerated product and the quantity used. Finally, without heat treatment, these preparations cannot be preserved. This category of maceration includes small bottles of flavored oil for pizza where a sprig of thyme, whole bird's eye chillies, and peppercorns are steeped in olive oil.

Gentle Heat Maceration

A type of infusion, gentle heat maceration is carried out at a moderate and controlled temperature: the oil is heated in a bain-marie with its aromatic ingredients. This allows for a more intense extraction of flavors and preserves the oil's properties.

Hot Maceration

Also known as infusion, hot maceration must respect the maximum heating temperature of the oils, which degrade beyond a precise temperature. This technique quickly extracts the active and aromatic principles of the plants, but it tends to denature the taste of the oil. It is difficult to master and its result lacks aromatic subtlety: the more the oil is heated, the more the taste can be denatured.

A L'Olivier Flavored Oils Selection

True culinary aids, A l'Olivier aromatic oils allow you to enjoy the taste of freshly picked plants at optimal ripeness throughout the year, even when they are out of season. Drizzled over a dish or in a vinaigrette, they enhance all your preparations!

Aromatic Olive Oil with Truffle

Unlike many truffle-flavored oils made with artificial aromas, our oil combines two different techniques to produce a product with refined, non-caricatured flavors. It uses a natural extract of real black truffle, the authentic Tuber Melanosporum, whose flavor is enhanced by a touch of natural truffle aroma. The result is an elegant and refined truffle-flavored oil that will be wonderful with fresh tagliatelle, risotto, or mashed potatoes.

Aromatic Olive Oil with Chili

Discovering A l'Olivier's Espelette pepper flavored oil opens up unsuspected culinary horizons! Because in this preparation, made with PDO Espelette pepper (50 g of pepper per liter of oil), you'll find not only the heat of the pepper but also all its delicate fruitiness: ideal for enhancing scrambled eggs or grilled vegetables. If you fear the strength of the pepper, dose the oil by the teaspoon.

Aromatic Olive Oil with Basil

If basil was nicknamed "the herb of kings," it was not only because of its sacred nature but also thanks to its enchanting fragrance. A seduction found in our exceptional basil-flavored oil. For one liter of oil, 85g of basil cultivated in the open field and harvested at full maturity is used. Enough to extend the taste of summer... in salads, pizzas, and marinades alike.

Aromatic Olive Oil with Vanilla

As original as it gets, our Madagascar vanilla-flavored olive oil is also infused with kaffir lime. Bourbon vanilla extract and macerated kaffir lime zest, a small citrus fruit with intensely fragrant wrinkled skin, combine to create a delicious oil for desserts: fruit salads as well as madeleines adore it.

Aromatic Olive Oil with Thyme

We at A l'Olivier love the delicate flavors of thyme so much that we offer two different oils featuring this plant. We have developed a delicious olive oil flavored with thyme and garlic, and we have also succeeded in capturing the fleeting scents of lemon thyme in an uncommon oil for its delicacy. Our lemon thyme oil and our garlic and thyme oil will be delicious with grilled meats, ceviche or fish tartares, as well as grilled vegetables.

Aromatic Olive Oil with Herbs de Provence

By combining thyme, rosemary, and oregano with olive oil, you rediscover the garrigue and the scents of Provence! An aromatic intensity that guarantees the authenticity of this Provençal olive oil with southern perfumes, to be used for marinades and on goat cheese.