Co-Milled Olive Oils
AKA Flavored Oils
What do you do with 8 tons of newly harvested olives and 2 tons of fresh fruit? You make co-milled oils of course, one of our most popular products. We use really fresh fruit, sweet and succulent and flavorful; Tangelos, Limes, Lemons, and Jalapeños.
There is a huge difference between olive oil made with a flavored essence added to the oil and a true co-milled oil. While milling olives we mill the citrus at the same time. The olives and the citrus go through the crusher together. It makes a better oil, more homogenized and therefore more flavorful. The proportions of olive to fruit will differ each year, depending on the ripeness and oil content of the olives and the taste of the specific fruit. The exact proportions are usually a closely held secret. The whole fruit is used, skin, seeds, flesh. The skins have an enormous amount of their own oils, and that translates to flavor.
Many olive oil companies in California produce enough to make flavored oils. Although we use olives that could be made into certified extra virgin oil, the co-milled flavored oils cannot be certified. Anything added to olive oil makes that product not acceptable to extra virgin standards. Some companies may state on the bottle, extra virgin olive oil with citrus or herbs added. We just mill the fruit together and make luscious co-milled oils, and call it co-milled. Remember that we mill and not press our olives. First cold press, although legal to use, is not really the process today. It is not first, not cold and not pressed. These names are monikers from a historical perspective.
In competitions, savvy judges are asking the producers to state whether there is an essence added or if the product is co-milled. There is nothing wrong to adding an essence, just that the taste is very different. We prefer to cut the fresh fruit and mill with fresh olives.
The jalapeños go into the crusher whole and you should smell the absolutely wonderful aroma of ground jalapeños as they are very gently warmed going through the malaxation tanks. Just amazing…… Of course this is the last oil of the season, as you can imagine we are now in the process of taking the centrifuges apart and cleaning each little hose and tube.
How do you use co-milled oils? We suggest pairing these luscious oils with fresh products.
Tangelo: Great with Chinese Chicken Salad, or dressing for fresh avocados or citrus salad
Lemon: Serve with fresh pasta, a little salt and pepper and a little juice of a fresh lemon
Lime: Serve with fish tacos, on a sweet soup as a finishing oil, or as a cabbage salad dressing
Jalapeño: Serve drizzled over guacamole, hummus, and couscous, or on grilled chicken or steak.