Fused or infused?

Fusion and infusion involve two completely different processes. Crushing the olives and the fruit or herbs at the same exact time makes a fused oil.

Adding flavor after the olives have been crushed and the oil has been made makes an infused oil. We first sampled Lovin’ Olive’s quality products at JA World Uncorked! and spent hours researching before ordering a trio of oils.

• Fused Whole Fruit Blood Orange Olive Oil: As the Blood Oranges and Tunisian olives ripen, they are pressed together to form this beautiful agrumato of whole, fresh citrus fruits crushed with olives.

• Milanese Gremolata Infused Olive Oil: An Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. The herbs and citrus zest are typically crushed together in a mortar to release their pungent essential oils.

• Picual EVOO (extra virgin olive oil) with both fruity and floral notes: this slightly herbaceous yet buttery tasting oil showcases flavor characteristics of tomato, ripe olive and ripe banana.

Lovin’ Olive  •   Promenade at Coconut Creek,
4425 Lyons Road, No. 110; 954.973.2445; lovinolive.com; facebook.com/lovinolive