Naturally Fused & Infused
Extra Virgin Olive Oils
We continue to receive many questions about the misuse of the term “fused” by retailers not supplied by Veronica Foods. These stores often label flavored oils as “fused,” even though they were not mechanically crushed with fresh produce—a process that defines the traditional agrumato method.
To clarify, when we first started producing this style of olive oil decades ago, we needed a term to describe our unique process. We crush fresh, organic olives together with ripe produce—such as lemons, herbs, or peppers—using only cold mechanical extraction. Since the Italian word “agrumato” was unfamiliar to many U.S. consumers, we chose the word “fused” to better explain this artisanal technique.
Over time, however, other producers began misusing the term. Many now apply it to oils that have simply been flavored after pressing. These are not true agrumato-style oils. In fact, they are infused olive oils, which are made by adding essential oils, dried herbs, or flavorings to already-pressed olive oil. While infused oils can offer enjoyable flavors, they do not undergo the rigorous, time-sensitive process that fused oils require.
Authentic fused oils demand precise timing between the olive and produce harvests. Both must be crushed within hours to capture peak freshness and flavor. Moreover, crafting each variety takes years of recipe development to perfect the ratio of olives to fresh ingredients. Our mill runs at full capacity during harvest, so we cannot pause production for small test batches. Everything must be executed flawlessly.
Because of this dedication, we’ve earned a global reputation for excellence. We didn’t become leaders overnight—it took decades of hard work, craftsmanship, and consistency. Therefore, we believe it’s essential to use terms like “fused” and “infused” accurately. This transparency allows customers to make informed choices and truly appreciate the quality behind every bottle
