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
Lemon ( for juice)
Glass bottle or cruet with cap
Let’s Make it!
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.
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
Please make sure that my email address is in your approved list. I promise I am NOT spam.I can't reply to your comments or send you emails unless I am in your approved email list. xo
♥♥♥♥♥♥♥♥♥♥Stay Connected and Subscribe to Katherines Corner♥♥♥♥♥♥♥♥♥♥