The Flavored Olive Oil Debate: A Farmer's Honest Take
I get asked about flavored olive oil a lot. "Do you sell garlic-infused oil?" "What about lemon or chili?"
And my answer is always the same: no, we don't. And here's why.
But before I explain, let me be clear — I'm not here to judge anyone who enjoys a flavored oil. If you love it, go for it. What I am here to do is give you the farmer's perspective on what you're actually buying, and why we've made a conscious choice to stay out of that game.
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The rise of flavored olive oil
The flavored olive oil market is predicted to double by 2033. That's huge growth. And honestly? I get why.
Flavored oils are approachable. They're fun. They promise an easy way to add pizzazz to a dish without any real effort. You open the bottle, you drizzle, and suddenly your pasta or bread has a burst of garlic or chili or lemon.
But here's the thing that keeps me up at night: most flavored oils on the market aren't what they claim to be.
What's actually in that bottle?
Here's the uncomfortable truth. The vast majority of commercial flavored olive oils aren't made by infusing real ingredients into quality extra virgin oil. They're made by adding synthetic flavorings, artificial extracts, or essential oils to cheap, often subpar olive oil.
Why? Because it's cheaper. Because it's consistent. And because the flavorings mask the taste of low-quality oil.
Think about it. If you're buying a garlic-infused oil for $10, do you really think someone painstakingly pressed fresh garlic into premium extra virgin olive oil and let it steep? That would cost far more to produce. The math doesn't work.
What you're usually getting is a base oil — often not even extra virgin — with chemical flavorings added. And legally, they can still call it "olive oil."
The purist position (that's me)
Here's my stance: a great extra virgin olive oil doesn't need flavoring. It already has its own personality — grassy, peppery, buttery, fruity. Our 100% Koroneiki gold bottle has a gorgeous intensity that stands on its own. Adding artificial flavors would only mask what makes it special.
That's why we choose to sell our oil pure, unadulterated, and honest. What you taste is what the tree gave us. Nothing added, nothing taken away.
But wait — I do believe in flavored oil. Just not store-bought.
Here's where I soften a little.
I'm a farmer. I believe in real food. And I believe that the best flavored olive oil is the one you make yourself, in your own kitchen, with fresh ingredients and good olive oil.
Because when you infuse oil at home:
You know exactly what's in it (no mystery flavorings):
- You control the quality of the oil
- You can taste the difference fresh herbs and citrus make
- You get the joy of creating something yourself
It's simple, it's honest, and it tastes a hundred times better than anything you'll buy off a shelf.
How to make your own infused olive oil
Got you there!
Honestly? I'm no expert on infusing. I'm an olive farmer. I know trees, soil, and harvest timing. But flavored oils? That's a whole different world. And I'll be the first to admit I'm still figuring it out.
But that's the fun part, isn't it? Experimenting. Trying new combinations. Learning what works and what doesn't.
From what I've gathered, there are so many different ways to go about it. Some people use fresh herbs straight from the garden. Others prefer dried because they're less likely to spoil. Some gently warm the oil to speed up the infusion. Others let it sit at room temperature for days or weeks, letting time do the work.
Citrus zest, chili flakes, garlic cloves, rosemary sprigs, peppercorns, fennel seeds, even vanilla beans—the possibilities are endless. You can go classic with garlic and rosemary, or get adventurous with orange zest and star anise.
If you're like me and want to learn more, there's a whole world of recipes and techniques out there. I'd love to hear what you've tried and what worked for you. Slide me a DM — I'm genuinely curious. Perhaps i could then compile a list of different flavours for my future blogs and share it with you.
A word of caution
Before you rush off to make your own infused oil, there's one thing you should know.
When you add fresh ingredients like garlic or herbs to oil, you create an environment where bacteria can grow—especially if you store it at room temperature for a long time. It's not something to panic about, but it's something to be aware of.
Here's the simple rule I follow: make small batches, keep them in the fridge, and use them within a week or so. Treat them like fresh food, not pantry staples. That way, you get all the flavour without any of the worry.
Commercial producers have fancy equipment and preservatives to make their oils shelf-stable for months. But when you do it at home, freshness is your superpower — so lean into it.
But honestly? That's part of the beauty. You make it, you use it, you enjoy it. It's not meant to sit on a shelf for months.
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Why we stand our ground
Here's the bottom line: I'm a farmer, not a flavor chemist.
When you buy a bottle of Papa's Grove olive oil, you're getting exactly one thing: the pure, fresh, honest taste of our olives from our groves. No flavorings. No extracts. No shortcuts.
And if you want a garlic or chili or herb oil? I'd much rather you buy our oil and make it yourself. That way, you know exactly what's in it. You get the freshness. And you get to enjoy the process.
Because at the end of the day, good food isn't about convenience. It's about connection. To the land. To the ingredients. To the act of making something yourself.
That's what we're about at Papa's Grove. And that's not going to change.
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Ready to start with the best base?
Our current harvest olive oil is here — fresh, peppery, and ready to be the foundation of whatever you create. Grab a bottle and try your hand at infusing. Or keep it pure and let it shine on its own.
Either way, I'm here if you have questions.