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Discover the difference between Fused – Infused Olive Oils.

We regularly receive questions about the misuse of the term “fused” by retailers who are not supplied by Veronica Foods. These stores often label flavored oils as “fused,” even though they do not follow the true agrumato method—crushing fresh produce with olives using mechanical extraction.

To clarify, we began producing this style of olive oil decades ago. At that time, we needed a word to describe our artisanal process of crushing fresh, organic olives together with ripe lemons, herbs, or peppers. Since the Italian term “agrumato” was unfamiliar to many U.S. customers, we chose the word “fused” to better communicate this unique technique.

However, over time, others began using the word “fused” incorrectly. Instead of describing oils that are mechanically crushed with fresh ingredients, they apply it to products simply flavored after pressing. In reality, these are infused olive oils—made by adding essential oils, dried herbs, or other flavorings to already-pressed olive oil. While infused oils have their place, they lack the complexity and freshness of true fused oils.

Authentic fused oils require precise timing. Farmers must harvest both olives and fresh produce at peak ripeness and deliver them to the mill within hours. Additionally, each variety takes years to perfect. We spend countless harvest seasons refining the ideal balance between olives and ingredients. Because our mill runs continuously during harvest, we can’t pause for small test batches. Every step demands flawless execution.

As a result of this commitment, we’ve earned international recognition for quality and craftsmanship. We didn’t achieve this status overnight—it took decades of dedication. For this reason, we believe in using terms like “fused” and “infused” accurately. By doing so, we help customers make informed decisions and understand the true quality behind every bottle.