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

The Tradition and Technique of Co-Pressed Flavored Olive Oil

April 2, 2026 Vijay Shroff

Among the many ways olive oil can be flavored, few methods match the integrity, elegance, and historical roots of the co-pressed process. Originating in Italy, co-pressing (or "co-milling") 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 Co-Pressed Olive Oils.

The Method: Flavor Born in the Press

In standard olive oil production, olives are harvested and pressed/milled at low temperature to extract oil in its most natural and beneficial state. In the co-pressed method, whole, fresh ingredients—most commonly citrus such as lemons or oranges—are added directly into the press/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, co-pressed oils derive their character at the point of origin, resulting in a cleaner, more stable, and more authentic flavor profile.

Beyond Citrus: Extending the Co-Pressed Concept

Traditionally, the terms co-pressed and co-milled have traditionally been reserved for citrus-based oils. However, the underlying principle—pressing fresh ingredients with olives—is not limited to citrus.

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

We apply this same concept to select oils pressed with herbs and botanicals, producing oils that are:

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

This approach allows us to maintain the philosophical integrity of the co-pressing 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 co-pressed oils are built on EVOO-quality foundations, preserving the same freshness, structure, and healthful properties as the finest unflavored oils.