The Co-Milled Method: Three Bold Finishing Oils, One Ancient Technique

Some of the best flavors in a Mediterranean kitchen don't come from what you cook — they come from what you finish with. A single drizzle of the right oil at the right moment can turn a simple dish into something memorable. That's the entire idea behind our trio of co-milled olive oils.

What Is Co-Milling?

Co-milling is a centuries-old pressing method where fresh ingredients — herbs, chilies, citrus — are crushed together with whole olives in the very same press, rather than infused into finished oil afterward. The result is a genuinely fused flavor: brighter, fresher, and more intense than oils that are simply steeped or flavored after pressing.

Because the flavor is pressed directly into the oil rather than added later, a little goes a long way. These are finishing oils, not cooking oils — the kind of bottle you keep on the table, not buried in the pantry.

Three Ways to Finish a Dish

Genovese Basil Co-Milled Oil

Fresh Genovese basil pressed with premium extra virgin olive oil for a bright, herbaceous depth. Finish over caprese salad, grilled fish, or a bowl of tomato soup for an instant lift.

Spicy Green Chili Co-Milled Oil

Rare Baklouti and jalapeño peppers pressed into the oil for a bold, bright heat. Drizzle over eggs, grilled meats, or a slice of pizza when you want real kick without reaching for hot sauce.

Pizza Oil (Cayenne & Herb)

A warm, herby heat built specifically for pizza night — but just as good over roasted vegetables, focaccia, or a bowl of soup that needs a little more personality.

Keep all three on the table and let dinner decide which one gets the finishing drizzle.

Conclusion

A well-stocked pantry isn't about owning one great bottle — it's about having options for the moment. These three co-milled oils each bring their own personality to the table, ready whenever a dish needs a little more than what's already in the pan.