Flavored extra virgin olive oil
If a good tasting olive oil is used in this recipe it can add a nice touch to stews, soups, grilled meats and seafood. It is best to drizzle a tablespoon or so over a fresh made dish just before serving. The most commonly used herb to the flavor olive oil is basil. Sun-dried tomatoes are also popular. Other herbs such as oregano, cilantro, rosemary, and sage make pleasant additions to flavor olive oil as well.
Flavored extra virgin olive oil
1 cup herbs, see herb selection below.
2 cups quality extra virgin olive oil
Sea salt and fresh ground pepper
Herb selection
Flavored olive oil is best made with a single herb, it is not recommended to mix a combination of herbs for flavoring. Dried herbs should be blanched in boiling water for about 45 seconds and then plunged any cold were iced water bath. Let stand until herbs are cooled. Drain herbs and dry them by padding with paper towels. Sun-dried tomatoes which are dried not marinated should be placed in boiling water and simmer for two minutes. Drain before using.
Method:
Place the selected herbs in a blender and at half of the extra virgin olive oil. Run blender on medium speed until herbs are puréed. Pour the herb and oil blend into a glass container add the remaining olive oil and refrigerate for 24 hours. Strain and make sure through a fine strainer lined with cheesecloth. Season the strained oil with sea salt and fresh ground pepper to taste store in refrigerator until use.
flavored olive oil, olive oil and herbs
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