Fused Extra Virgin Olive Oil

$8.00

Flavour Fused & Infused Olive Oils… Looking for a twist on a classic ingredient? Tantalize your senses with our selection of exotic Olive Oil herb blends and flavours. Our Fused & Infused olive oils is comprised of oils that are made from a base of 100% premium quality Extra Virgin Olive Oil. Our producers have cut no corners, and stand by their superior products – using only the best quality olive oil and ingredients, and created with a true artisan flair, and passion for their work. Shopping at Muskoka Olive Oil Co. allows you to explore a new world of flavours that will add flavour and depth to your culinary creations.

FUSED EXTRA VIRGIN OLIVE OILS

"Fused" olive oil is also referred to as "agrumato" in Italy.  Agrumato olive oil is made by crushing sound olives with whole, fresh fruits, herbs or vegetables at the time of crush. In the winter, at our mill in Tunisia, citrus fruit is picked at the peak of ripeness, split in half and then thrown in with the olives. The olives and fruit are then crushed simultaneously.  This process allows for the essential oils from the citrus peel to mingle with the oil from the olives. 

 Baklouti Green Chili - From the Barbary Coast of North Africa, the Tunisian Baklouti pepper is rare and unique to this region. The Baklouti Green Chili fused olive oil is the only example of this fruity and mildly spicy green chili olive oil in the world. The two, and only two, ingredients are then crushed, mixed, in the malaxer fusing the fresh green pepper with the organic olive oil. Baklouti adds a new and surprising dimension to salsas of all stripes. A great condiment and finishing oil for tagines and couscous. Add a new twist to a pasta dish, grilled vegetables, soups, and grilled meats. Adds a new and surprising dimension to salsa and dips. CAUTION VERY HOT!!!

 Blood Orange –   Blood Oranges and ripe Tunisian olives are pressed together at the same time to form this beautiful agrumato or combination of whole, fresh citrus fruits crushed with olives. The two flavours are fused in this marriage of ripe Tunisian olive oil and the oil from the blood orange peel/skin. A very versatile and enjoyable olive oil condiment! Exceedingly versatile; use it on fish and seafood, chicken, fruit, salads and much more. wherever you like to see a subtle yet bright enhancement to your dish! Enjoy this blended with our Cranberry Pear White Balsamic Vinegar for a lively, tart vinaigrette.

Cayenne Pepper – The Olive Oil is created by crushing more than 12 pounds of fresh Cayenne Peppers for every 7.6 pounds of Chemlali Olives simultaneously. Extremely spicy and fruity with a ripe bell pepper aroma. Pleasantly smooth and sweet on the front with notes of artichoke. This small 

bath, red pepper fusion, carries a delayed by substantial heat component. Wonderful in soups, over roasted vegetables, in spicy aioli, on chicken & drizzled over roasted garlic and pasta! Pairs with Traditional Balsamic Vinegar, Coconut White Balsamic Vinegar and Black Cherry Balsamic Vinegar.

Rosemary – Whole Herb Fused Argumato. Made with fresh wild Rosemary crushed with fresh, certified organic early harvest Chetoui olives using 100% mechanical cold extraction methods. This fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic. Tastes and smells of fresh rosemary just picked from the garden. Use anywhere rosemary might be used. Amazing with poultry, salmon, pork, lamb or other red meats. Spectacular drizzled over sautéed vegetables. Mind blowing with roasted potatoes. Try brushing over a warm slice of bread, focaccia or bruschetta. Pairs well with Sicilian Lemon White Balsamic and Pomegranate Dark Balsamic.