Flavored olive oil is a popular product in the Mediterranean cuisine and has been taken an increasing attention of oil industry, since these flavored products serve as alternatives for consumers in food markets. In this study, it was aimed to optimize transition of naturally occurring pigments, phenolics, and volatile compounds from cape gooseberry and olive fruit to oil during malaxation. The influences of process conditions were examined and malaxation conditions and berry amount were optimized by response surface methodology. Profile of volatiles in flavored oil samples was determined by the head space-solid phase microextraction method and gas chromatography-mass spectrometry. Developed model for each response managed to explain more than 80% of variation in related value depending on the process parameters. Optimum conditions for malaxation temperature/time pairs and cape gooseberry amount to maximize free radical scavenging activity, and transition of carotenoids, phenolics, and desired volatiles were found to be 31 degrees C/32min/0.84%, respectively.