From Garlic to Lemon Zest: Exploring Popular Olive Oil Flavours
Why is olive oil no longer just olive oil? Once a simple kitchen staple, it’s now infused, flavoured, and elevated into something far more versatile. And it’s not just about taste. Each twist on the traditional oil brings out a new layer in the dish it’s used in, from savoury to sweet, subtle to bold.
Flavoured olive oils have earned their spot in modern kitchens. But what makes them so popular, and how do you actually use them without overpowering everything else on your plate? Let’s break down the most well-loved varieties and how they bring something extra to everyday cooking.
What Makes Flavoured Olive Oil So Special?
Olive oil has a naturally grassy, fruity, sometimes peppery profile. That’s lovely on its own. But when you start layering in other flavours, it transforms. Suddenly, that bottle on the counter can take on a smoky, citrusy, herbal, or spicy character.
Flavoured olive oils are either infused with ingredients after pressing, or crushed with the added flavour during production. The result is more than just a hint of taste: it’s a proper infusion that works its way into the oil and stays there.
This isn’t just about novelty. These oils let you cook smarter. You can add depth without needing extra steps, like mincing garlic or zesting citrus. Just pour, mix, drizzle, or brush.
Garlic Olive Oil: The Bold Favourite
Garlic olive oil might be the most used of the bunch, and for good reason. It goes with almost everything.
Use it to:
- Drizzle over roasted veg – Especially root vegetables or cauliflower, where the garlic enhances the caramelisation.
- Brush on bread – Ideal for garlic bread or focaccia, without needing raw cloves.
- Toss with pasta – A quick way to get that aglio e olio flavour without frying garlic in a pan.
- Marinate proteins – Great for chicken or tofu, giving it instant punch.
It’s strong but not harsh. When used well, it gives that warm, savoury depth that people usually spend time building up from scratch.
Lemon Zest Olive Oil: Fresh and Unexpected
This one surprises people. It’s zesty, bright, and almost sweet. Lemon olive oil works especially well in dishes that need lift — think salads, fish, and even desserts.
It shines when:
- Brushed over grilled fish or prawns
- Mixed into vinaigrettes for greens or grains
- Drizzled on hummus or dips to cut through richness
- Used in cakes or shortbread for a citrus kick
Lemon olive oil feels lighter than others, making it ideal for warm-weather cooking. A little goes a long way, so it’s best used as a finisher rather than for frying.
Chilli Olive Oil: Heat That Stays With You
Not all chilli oils are created equal. Some go straight for the throat, others build slowly. Good chilli-infused olive oil should be balanced — spicy but still letting the olive oil’s quality show through.
This oil adds interest to otherwise basic dishes:
- Poured on pizza – Especially ones with creamy cheeses or sweet ingredients like caramelised onion.
- Mixed into tomato sauces – Just a small spoonful adds heat and complexity.
- Dotted over eggs – Fried, scrambled, poached — all better with a hit of chilli oil.
- Served with bread and salt – A starter that wakes up the palate.
If you’re sensitive to spice, just use a few drops. But for those who like bold food, this one is essential.
Herb-Infused Olive Oils: Subtle but Clever
Herb flavours like basil, rosemary, thyme, or oregano make olive oil smell and taste like a summer garden. These aren’t loud oils. They’re quiet but powerful, slipping into dishes and enhancing what’s already there.
They work well when:
- Added to risottos or rice dishes
- Swirled into soups just before serving
- Brushed on meats before grilling
- Used as a base for salad dressings
What makes herb oils stand out is the aroma. A bit of rosemary oil on roast potatoes or a splash of basil oil on caprese salad changes everything.
Flavour Pairing Tips That Make a Difference
Getting the most out of these oils isn’t about using more; it’s about using them at the right time, in the right way. Here are a few key things to keep in mind:
Balance the flavours
Don’t mix strong oils with already bold dishes unless you want something intense. Use garlic or chilli oils with more neutral foods. Use lemon or herb oils to cut through heavier dishes.
Use as a finisher when possible
High-quality flavoured oils lose their nuance when overheated. Add them at the end rather than at the start of cooking.
Mind the salt
Some oils enhance saltiness naturally. Taste before adding extra seasoning.
Store properly
Keep them away from light and heat. That way, the flavours last longer and stay fresh.
When to Stick With Classic Olive Oil
Not every dish needs a flavoured oil. There are times when plain, extra virgin olive oil is the better choice, especially when the ingredients themselves are already bold. Think of dishes where the oil is a support act, not the main event; a tomato salad in peak season, or a fresh pesto. Flavoured oils are meant to enhance, not mask.
Elevate Simple Meals, Effortlessly
You don’t have to be an expert to use flavoured olive oils well. What matters most is knowing when a dish could use a little something extra, whether it’s heat, brightness, depth, or aroma.
The next time a meal feels like it’s missing a layer, reach for the right oil. It might only take a drizzle to turn a plain dish into something memorable.