Infuse your own Olive Oil…
I’m sure you’ve all seen those infused or flavored olive oils in the gourmet section in the super markets or in gourmet food shops.
Have you ever tried any type of infused olive oil in a salad or pasta?
Has anyone ever brought one over as a gift and you’ve wondered how it is made?
It is a very simple process to make at home but there are a few small details you need to watch out for…
So, let’s start!
You are going to need some olive oil. It doesn’t have to be a super, fantastic olive oil which is so delicious on its own that there is no need for you to alter its taste.
Any simple olive oil will do.
Next, you will need some aromatics… herbs, spices.. they are endless!
You can add one type of spice, or aroma or a combination of them.
Experimenting is essential to create your own special blend and your taste buds are your best guide!
There are certain fine points which are important to know that might make a big difference in order to make sure your infused oil turns out perfect!
First of all, when using fresh aromatics, they need to be clean. So you need to carefully rinse them under running water.
It is essential to dry them off after washing. The best way to do this is to let them dry overnight. In this way you can be sure that absolutely no moisture is left on them.
Bacteria cannot grow or multiply in olive oil. This is why it has been used as a bacteriostatic since ancient times. The problem is that bad bacteria can easily grow and reproduce within the moisture on the aromatics, which can ruin your oil and make you sick.
You don’t need to do this when using dried spices or aromatics. What you can do in this case is to crush them a little in a mortar or to heat them a little in a pan to help them release more aroma.
It is also very important to clean the bottles used to store the oil. Absolutely no moisture should be left in the containers either. Make sure they are completely dry.
The actual process is very easy. Simply add your aromatics to the containers of your choice and fill with olive oil.
If you are using fresh aromatics, like rosemary, oregano etc. crush them in your hands a little before adding them to the bottles, to help them release their aromas.
Seal the bottles securely and leave them in a dark, cool place (in a pantry or cupboard, etc.) for at least 10 days and up to 2 weeks. It needs this amount of time for the olive oil to become infused from the aromatics and it wouldn’t be wise to rush the process.
There are 2 ways you can speed up the process without jeopardizing the outcome. One way is to heat the oil until it reaches 80* C (176* F) before pouring it into the bottles. The heat will help the aromatics release their flavor and aroma faster.
The second way is to add a larger quantity of aromatics.
It is also important to try a little oil every few days to see how much more potent you like it. This depends on your personal tastes.
When it’s ready and the taste is to your liking, strain the olive oil and discard the aromatics. If you leave them in the bottle they will continue to infuse the oil and you will also be protecting it from spoiling.
Pour your infused olive oil into nice, clean and dry serving bottles of your choice. They can be stored for about a month and it’s best to keep refrigerated.
created some flavored oils infused with mint, mastic, coffee, saffron, sage, oregano, thyme and other aromatics… They were all wonderful!!
Try creating some of your own combinations of aromatics and share them with us!