Infused Olive OilsDec 17, 2019Posted by Chef MarshallPrint
Olive oil, one of our most versatile ingredients, comes from the most cultivated tree in the world. It can be used in many different ways and can be transformed into something that will complement a dish, and add more depth of flavor.
As you see in this video, I will be demonstrating the basics of infusing extra virgin Olive Oil with other flavors. Once you have mastered the basics, you can start to experiment with more challenging recipes using Olive Oil. We will be making three different types of infused Olive Oils today; rosemary, slow-fired roasted garlic, and a spicy, robust Olive Oil.
After you make your oils, try them out with Chef Marshall’s amazing Wood-Fired Sandwiches. (They make a delicious twist on classic condiments.)
- 6 cups olive oil Extra Virgin (Goal is a neutral, buttery flavor profile that is often found in oils blended from more than one origin/source)
- 2-3 bunches rosemary Wash well, leave on stalk
- 5 handfuls garlic cloves Peeled (apx. 6-10 cloves per handful, depending on size)
- 2-3 jalapeno peppers Sliced lengthwise with seeds left in
- 1 red pepper Seeded and sliced lengthwise into large sections
As with all homemade preserved food, it is a good idea to first sterilize your storage containers by boiling them. Items must be boiled for 10 minutes in order to kill botulism spores. Using dried herbs can help reduce the risk of contamination if the oil will be stored for longer than a week. You can also freeze infused oils and safely store them for several months.
The measurements above are suggestions and can be easily adjusted to your taste and preferred pallet. Feel free to explore various combinations of herbs and flavors.
*Recipe originally recorded by Chef Marshall February, 2017.