infused olive oil recipes
Infused olive oil recipes: four flavors from a kitchen in Rome.
Sometimes a salad is just a salad. Nothing to be excited for.
Most of the time it’s so boring to open your lunch box and remember that you are, once again, having salad.
But, you know, diet, healthy eating, summer is coming… bla bla bla.
What if having a salad was a totally new experience? What if lunchtime became the time to try a new flavor?
This is a collection of infused olive oil recipes. This way you’ll have flavored olive oils for all your Summer raw “cooking”, gourmet salads, bbq nights and jaw-dropping dinners with friends.
Notes:
- Be sure to buy organic everything: you’re using leaves and zest and that’s where chemicals party, all night long.
- IMPORTANT: always use extremely well sterilized glass bottles.
There’s only one thing as aromatic as fresh herbs: fruit peels – not all but most of them. So imagine bringing them together.
As soon as you open the bottle, you feel the intense sage. Then, when you get a second smell, you feel the fresh apple scent. Same thing when you taste it. MMMHHHH, delicious.
You can use this infused olive oil to flavor meats, legumes, pasta dishes and cheesy crostini.
Apple & Sage Infused Olive Oil Recipe
There’s only one thing as aromatic as fresh herbs: fruit (not all but most of them) peels. So imagine bringing them together.
As soon as you open the bottle, you feel the intense sage. Then, when you get a second smell, you feel the fresh apple scent. Same thing when you taste it. MMMHHHH, delicious.
You can use this infused olive oil to flavor meats, legumes, pasta dishes and cheesy crostini.
Ingredients
- 1 handful sage leaves
- ½ apple peel
- 8.5 oz extra-virgin olive oil 250 ml
Instructions
-
Heat the olive oil for less than a minute; you want it hot, absolutely not boiling. Wash the sage leaves (dry them very well) and peel the apple. Place both into the bottle.
-
Fill the bottle with the olive oil. Store in a dark place for at least 2 weeks. From then on, the flavor will get better and better.
This one coming is a classic combo.
Keep the lemon version for grilled fish & summer cold soups, and use the lime version for salads or ceviche.
lemon or lime & basil infused olive oil recipe
Ingredients
- 7 oz extra-virgin olive oil 200 ml
- a small handful of basil leaves
- the zest of ½ lemon or 1 lime
Instructions
-
Heat the oil for less than a minute, you just need it hot enough to make herbs and peel release aromas.
-
Place basil & zest on the bottom of a (very well) sterilized glass bottle. Fill in with olive oil and store in a dark place for at least a couple of weeks.
-
Season with it all the good things that come up to your mind.
the last cookbooks
VENICE
The city of Opulence.
FLORENCE
The city of Renaissance.
MATERA
The city of Sassi.
And now… a quite unusual flavor that will give your salad an “oooh” moment.
green tea infused oil
Ingredients
- 8.5 oz extra-virgin olive oil 250 ml
- 1 tablespoon green tea
Instructions
-
Heat the oil (not boiling), fill the bottle and add tea.
-
Keep in a dark, cool place for at least 2 weeks.
If you’re looking for a DIY special gift or favor or a delicious new way to flavor your salad, you found it.
3 ingredients "limoncello" lemon infused olive oil recipe
Ingredients
- 1 lemon zest
- ¼ teaspoon brown sugar
- 8.5 oz high-quality extra virgin olive oil 250 ml
Instructions
-
Place lemon zest and sugar into a sterilized glass bottle.
-
Cover with olive oil.
-
Store the bottle in a dark place for at least two weeks.
enjoy your infused olive oil recipes!
Claudia