Flavoured oils: when the oil is dressed with flavour
- Azeite a Norte
- Oct 29
- 3 min read
There is something magical about seeing how oil, present on our table in the Northern landscape, can be transformed into a new ingredient with just a touch of imagination. Aromatizing oil is, in a certain way, prolonging the work of the olive grove — giving voice to new notes, new characters and new combinations. It's the same oil, but with a different soul.
Perfume Olive Oils
The truth is that the art of perfuming oils is new. The ancient Greeks and Romans mixed fruit peels to preserve and flavour the oils that we used in the kitchen and in our rituals. The gesture is simpler and more accessible: just pour some oil and let it rest with dried herbs, spices or fruits. It is an exercise in patience and curiosity — and the result can be a surprising gourmet oil.
Do prefer the fresh touch of lime or orange, ideal for salty or grilled fish. Scientific studies show that when oil is combined with lime, the natural antioxidants of both can act together, enhancing beneficial effects for the body, such as aiding the digestion and absorption of certain nutrients. It's a simple gesture in the kitchen that brings not only flavour, but also a touch of health — and everything is done in a natural and delicious way.
Others have a strong aroma of rosemary or thyme, perfect for roasted meats or vegetables. The garlic, the pepper and the cinnamon are in this little laboratory of flavours. The most beautiful thing is that each jar tells a story: the kitchen that was born, the people that were prepared, or the table where it will be broken.
Flavour - Small gestures make a difference
But there is also a side of care. Flavouring is not just “putting herbs into the oil”. Make sure everything is dry, the bottle is clean and dated, and the oil is stored away from light. Only small gestures make a difference — in the end, the oil deserves respect. The idea is to use fresh herbs, or ideally to prepare small quantities and consume them quickly. Thus, the flavour is more lively and the oil is safer.
Who has already tried it, know that it is difficult to go back. A thread of oil with orange on top of a simple salty one changes everything. A freshly poured dish in oil with hot pepper and rosemary transforms into a luxurious apéritif. Only the details that give us value and connection that the land offers us what we raise in the kitchen.
Basically, to flavour olive oil is a continuation of what the Azeite a Norte celebrates: the enjoyment of the time, the process and the part. It's about putting a personal touch on a product full of history — our own touch.
And perhaps it is even more beautiful: to realize that the oil, even after it's done, continues to live, ready to dress itself in new flavours, waiting to be reinvented.
Suggestion
For those who prefer to learn by watching, we suggest this video from RTP1, where a chef shares valuable tips for flavouring olive oil with herbs and spices in a simple and practical way, as well as teaching how to prepare a delicious gourmet pasta — ideal for appetizers or to accompany typical dishes.
The secret lies in the simplicity of the ingredients and respect for the process. Experiment with different blends: rosemary, thyme, pepper, citrus peel, and create aromas tailored to your taste. In the end, you will have a unique olive oil, prepared by you — with flavor and memory.
References
Chahdoura, H., Mzoughi, Z., Ziani, B. E. C., Chakroun, Y., Boujbiha, M. A., Bok, S. E., M’hadheb, M. B., Majdoub, H., Mnif, W., Flamini, G., & Mosbah, H. (2023). Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes. Foods, 12(6), 1301. https://doi.org/10.3390/foods12061301
Rukmi, Dwi & Hidayati, Rizqi & Adinugraha, Tetra. (2021). Effects Mixtures of Lemon and Virgin Olive Oil on The Cholesterol Levels of Hypertensive Patients. JHeS (Journal of Health Studies). 5. 112-118.
El-Refaiy, A. I., Salem, Z. A., Badawy, A. A., Dahran, N., Desouky, M. A., & El-Magd, M. A. (2025). Protective effects of lemon and orange peels and olive oil on doxorubicin-induced myocardial damage via inhibition of oxidative stress and inflammation pathways. Frontiers in pharmacology, 16, 1506673. https://doi.org/10.3389/fphar.2025.1506673
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