Our Infusion & Flavoring Process

At Durango Olive Oil Company, we believe that the best flavored olive oils and balsamic vinegars start with exceptional base ingredients and a process that preserves their natural integrity. Here's how we do it.

Cold-Fusion Infusion

All of our flavored olive oils are made using a cold-fusion process — the fresh ingredients (citrus, herbs, garlic, or other botanicals) are crushed together with the olives at the time of pressing. This is fundamentally different from adding flavoring after the fact. The result is an oil where the flavor is fully integrated, not layered on top.

This process is why our Meyer Lemon Olive Oil tastes like lemon that's part of the oil itself, not lemon extract added to oil. The same is true for our Roasted Garlic Olive Oil, Basil Olive Oil, Blood Orange Olive Oil, and every other flavored oil in our lineup.

Our Balsamic Vinegars

Our balsamic vinegars start with a Modena, Italy base — the gold standard for balsamic production. We then infuse each variety with natural flavors to create our full range. Our Aged Traditional Dark Balsamic Vinegar is the unflavored benchmark: rich, complex, and deeply satisfying on its own.

From there, our flavored balsamics — like our Fig Dark Balsamic, Garlic Cilantro Balsamic Vinegar, and Blueberry Balsamic Vinegar — are crafted to complement both our oils and your cooking.

No Artificial Flavors. Ever.

We never use artificial flavors, extracts, or additives in any of our products. What you taste is what's in the bottle — real ingredients, real flavor, real quality.

Taste the Difference

The best way to understand our process is to taste it. We invite you to explore our full collection of olive oils and balsamic vinegars and experience the difference that cold-fusion infusion makes.