Fused "Agrumato" Olive Oils

Even though the Italians have been making "Agrumato" oils for years, it is relatively rare, with most producers opting for the easier infused process.

Unlike infused oils, where the extracted oil from the flavoring produce is mixed with olive oil, in a fused "agrumato" oil, the produce is actually crushed with the olives as the olive oil is made. 

This creates a stronger flavor, but it is a tricky process to master!  The best olive oil is all made at harvest time, so mills are extremely busy and they can't easily be converted over to produce agrumento oils, but fortunately they find time to do it!