More and more oil, more and more flavored.

The growth in the consumption of Extra Virgin Olive Oil in recent years has been accompanied by a proportional increase in the production of flavored oils. Many oil producers, including artisanal ones, are dedicating themselves to research in this sector, to expand their product range and meet consumer needs.

Flavored Oil: Preparation Techniques

The preparation techniques for these particular oils are multiple, but let's be careful because not all flavored oils are the same. In fact! Do we remember those greasy, red-colored bottles with a sludge at the bottom that were called “chili oil” and plagued numerous tables in pizzerias across Italy? Once upon a time, if there weren't any pieces of chili inside, people doubted their quality. Even today, some are still confused about these products.

First of all, what type of oil is contained in those bottles? It should normally be written on the label. In the past, lower-quality oils were used for flavoring because the extraction techniques were so invasive that a neutral oil was preferred over an aromatic oil. Today, the world has changed, and finally, consumers have changed.

Flavored Oil made from Extra Virgin Olive Oil

The majority of flavored oils are based on Extra Virgin Olive Oil; if they aren't, consider them to be of lower quality. The most commonly used technique for flavoring is to place the aromas in ready (normally filtered) oil and let them sit in the dark at room temperature for about ten days. This technique allows for the partial extraction of aromatic essential oils but compromises the green quality of the oil as it loses all its fragrant properties due to oxidation.

Another technique that is sometimes used is to heat the oil for a few minutes to a temperature of about 40–50 °C, the ideal temperature for extracting aromatic essential oils and releasing them from the plant cells in which they are contained. This technique does result in a loss of the oil’s fragrances but limits oxidative and degenerative phenomena. The flavoring, however, is better and more pronounced.

Flavored Oil: Mancinelli Technique

Finally, there is the Mancinelli technique, developed by an important producer of wine and oil from Morro d’Alba in the Marche region. For several years, he has been producing flavored oils following an extraordinary technique that maintains the integrity of both the oil and the aromatic essential oils without causing any oxidation. When the olives are ready to be milled, Stefano Mancinelli places the olives and the aromatic plant or flavoring elements inside the same hammer mill vat. This way, the oil is released from both the microcells of the olives and the plant cells where it has formed. Oils and oil are soluble in each other and thus mix and blend as if by magic. After milling and kneading, the solution of oils exits the machine and enters the centrifuge that removes the water. In the end, the oil obtained is perfectly flavored and retains all its high-quality characteristics.

Bernardo Pasquali