Agrumato: The Tradition and Technique of Co-Milled Flavored Olive Oil

Among the many ways olive oil can be flavored, few methods match the integrity, elegance, and historical roots of the agrumato process. Originating in Italy, agrumato refers to a traditional technique in which fresh citrus fruits are crushed together with olives at the moment of milling, allowing their essential oils to bind naturally during extraction. The result is not an infused oil, but a fully integrated product—bright, aromatic, and structurally unified. Click here to view Olive Ovation's collection of Agrumato Olive Oils.

The Method: Flavor Born in the Mill

In standard olive oil production, olives are harvested and milled to extract oil. In the agrumato method, whole, fresh ingredients—most commonly citrus such as lemons or oranges—are added directly into the mill with the olives. As both are crushed together, their oils and aromatic compounds are released simultaneously and emulsified during the extraction process.

This is a critical distinction. Unlike infused oils, where flavor is introduced after the fact, agrumato oils derive their character at the point of origin, resulting in a cleaner, more stable, and more authentic flavor profile.

Beyond Citrus: Extending the Agrumato Concept

Traditionally, the term agrumato has been reserved for citrus-based oils. However, the underlying principle—co-milling fresh ingredients with olives—is not limited to citrus.

At Olive Ovation, we take a deliberate and transparent step further.

We use the term Agrumato as a broader expression of the co-milling method itself. In addition to citrus, we apply this same process to select herbs and botanicals, producing oils that are:

• Mechanically extracted, not infused
• Naturally flavored through co-milling
• Structurally integrated, not layered

This approach allows us to maintain the philosophical integrity of the agrumato tradition while expanding its culinary range.

A Note on Standards: EVOO and Flavor

By strict regulatory definition, extra virgin olive oil (EVOO) cannot contain added flavoring agents. To be classified as EVOO, an oil must be derived solely from olives, with no flavorings (natural or otherwise), and meet specific chemical and sensory criteria.  (See our FAQs for more insights on EVOO classification) 

This creates an important nuance.

Technically, once an oil is co-milled with citrus or other ingredients, it can no longer be labeled as EVOO under formal standards—even if the base oil meets or exceeds those criteria.

Our position is straightforward:

• Our producers begin with high-quality, early-harvest extra virgin olive oil
• They apply the same mechanical extraction process used in EVOO production
• They introduce fresh ingredients only at the point of milling, never afterward

In other words, while flavored oils fall outside the strict legal definition of EVOO, our agrumato oils are built on EVOO-quality foundations, preserving the same freshness, structure, and healthful properties as the finest unflavored oils.

Why It Matters

The distinction between infused and co-milled oils is not semantic—it is fundamental to quality.

• Co-milled (Agrumato) oils offer:
• Greater aromatic clarity
• Better integration of flavor
• No reliance on extracts, essences, or post-production additives

They represent a more authentic, transparent, and technically rigorous approach to flavored olive oil.

Our Philosophy

We use the term Agrumato intentionally—not to obscure tradition, but to extend it thoughtfully.

Every oil in our agrumato collection reflects the same core principle: Flavor should not be added—it should be born in the press.

This is the standard we apply across citrus, herbs, and beyond.