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What are Fused and Infused Olive Oils?
There are 2 methods for flavoring olive oils.....
FUSED
"Fused" olive oils tend to have a more intense flavor due to the fact that their process (also called the Agrumato method) entails actually crushing whole fruits or herbs at the same time as the olives. Since they are crushed together, the flavors begin mingling immediately. An added bonus of combining a fruit containing Vitamin C with the olive oil is the fact that it helps prevent oxidation, thus extensively prolonging the shelf life and freshness of the Fused flavored Olive Oil.
INFUSED
Oils flavored using the "Infusion" method involve bringing the high quality Extra Virgin Olive Oils to the United States, where various fruits, herbs and/or spices are added. All additives (for both oils and the balsamic vinegars from Modena, Italy) have their NON-GMO certification and are produced and packaged in certified GLUTEN FREE facilities. The oils also have the Orthodox Union Kosher certification. Since Veronica Foods deals with independent olive farmers from both hemisheres, they receive ultra premium Extra Virgin Olive Oil every 6 months. This translates into high quality, ultra fresh flavor infused olive oils year round. Their exceedingly high standards, coupled with years of experience, ensure impeccable consistency among the flavored oils, in spite of the variety of cultivars of Extra Virgin Olive Oils from around the world that are used.