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Greek yogurt with orange infused oil.

I am usually not a big fan of infused oils, however I do believe they have a utility. With that said, the consumer does need to take some caution on these types of oils since a producer may just be using flavors to mask a bigger problem that they may have had during the production process.

The label also should reflect that it is not an extra virgin olive oil. It can indicate that it is an infused oil with a base of extra virgin olive oil but it should not be flat out classified as such.

Flavored oils are not considered extra virgin since we cannot determine that their sensorial profile is perfect. Just like we cant determine if a wine is fabulous once we mix it in with sangria ingredients.

There are some marvelous Andalusian producers like Peña Luna, Castillo de Canena and Basilippo that are breaking the mold on flavored oils. I have found myself quite pleased with some recipes using these oils.

Here is one for greek yogurt and orange infused olive oil. It came out much like an elevated creamsicle.

Serves 2


2 Cups unsweetened Greek Style Yogurt

About 2 tablespoons of citrus infused olive oil. I used Peña Luna’s Mandarin.

A drop or two of vanilla extract

1 tablespoon of honey

Optional: Pistachios and/or rose petals to finish


Place the yogurt in a mixing bowl. Whisk in the vanilla extract and honey. Then slowly pour the olive oil in a fine stream while whisking until the yogurt is uniform and light.

Garnish with crushed pistachios, rose petals and another pour of the olive oil. Or add any other topping that you may fancy. Walnuts or almonds would also work well.

Serve cold. Enjoy.

Categories: dessert, Easy, EVOO, infused oil, Mediterranean Diet, Recipes, SevillaTags: , , ,