Time for an oil change, olive oil that is. I use olive oil for all my cooking (except for baking (I use vegetable oil. )
Eating foods cooked in olive oil (rich with phenols) reduces clot promoting substances which help to a lower the risk of a heart attack and stroke. Heat and light destroy phenols, so remember to store your olive oil in a cool, dark place (pantry or cupboard). Some cooks prefer to pour their oil into an opaque container and refrigerate it. Refrigerated olive oil will solidify ( it doesn’t harm the olive oil. ) Once the oil is brought back to room temperature, it will be liquid again. So why all this talk of olive oil?
I thought I’d share some easy olive oil infusion techniques with you today.Infused olive oil adds flavor to salads, vegetables, breads, poultry and meats. Use it as a dressing, cooking oil or for dipping crusty breads.
Adjust the amount of herbs or fresh ingredients that you use according to taste. Don’t be afraid to experiment a little.
What You Need
4 Tbsp fresh herbs or vegetables
2 Tbsp dried herbs
Small saucepan
Funnel
Lemon ( for juice)
Olive Oil
Saucepan
Food Processor
Glass bottle or cruet with cap
Let’s Make it!
Dry Infused
Put dried herbs or vegetables into your glass bottle. ( try basil, oregano and red peppers).Pour Heat 1 cup olive oil i( extra virgin) into a sauce pan and heat over low heat for 15 minutes. Using your funnel pour the heated olive oil through the funnel into the glass bottle. Secure the cap tightly on the bottle and store (in a cool dark place). It’ll be ready to use in about one week.
Fresh Infused
Wash fresh ingredients well pat dry with a clean cloth or paper towel .
Puree ( in a food processor) or chop about 4 oz. of fresh ingredients into small pieces. (try herbs or garlic) Combine the pureed (or chopped ) ingredients with 8 oz. olive oil (If 8 oz. of infused olive oil is too much for you to use in one week, adjust the ingredients to make 25 or 50 percent less.) and 1 Tbsp lemon juice in a small saucepan. Cook the mixture over low heat for about 15 minutes.Using your funnel pour the heated olive oil through the funnel into the glass bottle.Store the infused olive oil in the refrigerator and use within 1 week
**This is Important! To reduce the risk of the developing botulism toxins when using fresh ingredients, always add lemon juice to the olive oil prior to heating the mixture. You should be especially cautious about botulism when making infused olive oil with fresh ingredients. Never eat infused olive oil that looks or smells bad. Don’t forget to enter the contest it ends April 15
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LindyLouMac in Italy
April 7, 2011 at 04:29 (UTC -6) Link to this comment
As I am sure you can imagine we use a lot of olive oil and are blessed with having our own olive grove so it is all our home grown produce!
kath1960
April 7, 2011 at 15:53 (UTC -6) Link to this comment
Oh the green eyed envy looks on, giggle, you are so fortunate. Hugs!
Renee
April 7, 2011 at 05:23 (UTC -6) Link to this comment
I use olive oil for cooking too but when I purchase it I find myself just staring at the wide variety of choices (and prices) before I make a decision. I always wonder if the highest priced oils are better than the mid range or lowest.
I’ll have to try some infused oil!
kath1960
April 7, 2011 at 16:00 (UTC -6) Link to this comment
Renee, I certainly don’t think you need to get the highest priced olive oil. Stick to mid range [price. I read not long ago that the cheaper ( generic, etc.) are not always 100 percent olive oil. I use Olio Beato ,Bertolli, or Classico. Hugs!
Yvonne Lewis
April 7, 2011 at 05:56 (UTC -6) Link to this comment
Welcome to your new home wonderful as always.
Yvonne.
kath1960
April 7, 2011 at 16:01 (UTC -6) Link to this comment
Thank you my friend big hugs!
Poetesswug
April 7, 2011 at 07:11 (UTC -6) Link to this comment
I only use olive oil when I cook too…except for baking. But then too sometimes, if it’s corn bread! YUM!
I use extra virgin olive oil and don’t know what I would do without it!
kath1960
April 7, 2011 at 16:01 (UTC -6) Link to this comment
Oh yes in cornbread, yum!!!!
Valerie
April 7, 2011 at 07:29 (UTC -6) Link to this comment
I am your newest follower.
Pls visit my page and follow me back at http://my-2-cents.blogspot.com/
kath1960
April 7, 2011 at 16:02 (UTC -6) Link to this comment
Welcome Valerie, I’m on my way over for a visit!
Connie
April 7, 2011 at 08:16 (UTC -6) Link to this comment
I love cooking with olive oil. I will have to try some infused. Sounds great!
kath1960
April 7, 2011 at 16:02 (UTC -6) Link to this comment
Let me know if you decide to try it.
April Decheine
April 7, 2011 at 08:25 (UTC -6) Link to this comment
Stopping by from Thursday Blog Hop! I love making infused Olive oil with herbs I grow from the garden! I look forward to checking out all in your blog, lots of information! Have an awesome day.
kath1960
April 7, 2011 at 16:03 (UTC -6) Link to this comment
Thank you for hopping over! Welcome
Heather
April 7, 2011 at 08:48 (UTC -6) Link to this comment
We love olive oil too! In fact, I buy it in big bottles at Costco. Thanks for sharing!
kath1960
April 7, 2011 at 16:03 (UTC -6) Link to this comment
Hugs!
Odie Langley
April 7, 2011 at 09:48 (UTC -6) Link to this comment
I also use olive oil all the time and try to keep the better brands available. Haven’t tried to infuse any but should be great. You know I was having that problem with blogger but since I adjusted how the title of the blog reads it seems to be putting it where I want it and giving me more spacing as well. Maybe it will be OK, time will tell. It sure is a beautiful day here in NC, hope you are getting some of the same.
Big ((HUGS))
Odie
kath1960
April 7, 2011 at 16:03 (UTC -6) Link to this comment
Odie my darling friend. ….It’s snowing here!!!!!!
Katrina@TheyAllCallMeMom
April 7, 2011 at 15:19 (UTC -6) Link to this comment
We use olive oil for all of our cooking, too. One time, though, my oldest daughter made a cake all on her own…and used olive oil instead of vegetable oil. Blahhhh! That cake was pretty awful!
kath1960
April 7, 2011 at 16:04 (UTC -6) Link to this comment
giggle, yuck, just say no!
Deborah
April 7, 2011 at 15:53 (UTC -6) Link to this comment
Thanks for the information. I need to use more olive oil, I was just put on a second BP pill!
kath1960
April 7, 2011 at 16:04 (UTC -6) Link to this comment
Oh Deborah, I’m sorry to hear about the medication. Yes, try it you’ll never go back to that other stuff. Hugs!
annie
April 7, 2011 at 16:37 (UTC -6) Link to this comment
I even use olive oil for baking. Everything. I buy it by the gallon.
Ms. A
April 8, 2011 at 06:07 (UTC -6) Link to this comment
Yep, I’d be the one to get botulism… and not the good kind.
Mina
April 8, 2011 at 17:12 (UTC -6) Link to this comment
I love olive oil! Thank you so much for the infusion techniques. I also use olive oil to remove my mascara. It is the best remover I have ever used!
kath1960
April 9, 2011 at 05:57 (UTC -6) Link to this comment
You can use it for dry skin and for your feet too. Hugs!
Shan
April 9, 2011 at 00:47 (UTC -6) Link to this comment
I never use any kind of oil. I’m a horrible cook. Or baker. Yeah. In my family we just get takeout. Is that bad?
kath1960
April 9, 2011 at 05:52 (UTC -6) Link to this comment
Giggle, take out always? Might be time to try some of my simple recipes, practice, practice practice, And what better test subjects then your loved ones, LOLxo
Dishin And Dishes
April 10, 2011 at 14:22 (UTC -6) Link to this comment
Great post! Love flavored olive oils…I’ll have to experiment with these! We use olive oil primarily also. We don’t even use butter on breads much ..we prefer to dip in olive oil now..so much healthier and delicious!
Garden Of Daisies
April 11, 2011 at 10:45 (UTC -6) Link to this comment
For years, like you, I have used nothing by olive oil in my cooking. (vegetable or canola oil when I bake.) I have never tried to make infused oil, but have seen the beautiful bottles with the herbs in them. Thanks for sharing how to do it.
kath1960
April 11, 2011 at 12:32 (UTC -6) Link to this comment
My pleasure please let me know if you give it a try. Hugs!
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[...] Time For An Oil Change, Olive Oil I thought I'd share some easy olive oil infusion techniques with you today.Infused olive oil adds flavor to salads, vegetables, breads, poultry and meats. Use it as a dressing, cooking oil or for dipping crusty breads. [...]
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