"Fused" olive oils feature a more intense flavor because the process (called Agrumato method) entails actually crushing whole fruits or herbs at the exact same time as the crushing of the olives to make the oil. Thus the flavors begin mingling immediately. (An added bonus of combining a fruit containing vitamin C to the olive oil is the fact that it helps prevent oxidation, which then greatly extends the shelf life and freshness of the olive oil)
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