- Care during preparation
- 1. Olive oil with fresh basil and rosemary for fish
- 2. Olive oil with oregano and parsley for salads
- 3. Olive oil with Peppers for meat
- 4. Olive oil with rosemary and garlic for cheese
- Storage and shelf life
Using seasoned olive oil made from mixtures with olive oil, aromatic herbs and spices such as garlic, pepper and balsamic oil, in addition to bringing new flavors to the dish helps to reduce the need to use salt to intensify the flavor of food
Olive oil is rich in good fats that work as natural antioxidants and anti-inflammatories, being a great ally in the control and prevention of diseases such as heart problems, high blood pressure, Alzheimer's, memory problems and atherosclerosis. Find out how to choose the best olive oil at the supermarket.
Care during preparation
Seasoned olive oil can be used in the same way as simple olive oil, with the advantage of bringing more flavor to the dish. However, care must be taken to ensure the quality of the final product:
- Use a sterile glass container to store the seasoned oil. The glass can be sterilized in boiling water for about 5 to 10 minutes; only dehydrated herbs can remain in the seasoned oil. If fresh herbs are used, they should be removed from the glass jar after 1 to 2 weeks of preparation; Garlic should be sautéed before adding it to olive oil; Fresh herbs should be washed well before adding to the When using fresh herbs, the oil should be heated to around 40ºC, when it gets slightly warm, being careful not to exceed this temperature too much and never let it boil.
These precautions are important to avoid contamination of the oil by fungi and bacteria, which can spoil the food and cause diseases such as abdominal pain, diarrhea, fever and infections.
1. Olive oil with fresh basil and rosemary for fish
Ideal for seasoning pasta and fish dishes.
Ingredients:
- 200 ml of extra virgin olive oil1 handful of basil2 bay leaves2 sprigs of rosemary3 black pepper grains2 whole peeled garlic cloves
Preparation: Wash the herbs well and sauté the garlic in a little olive oil. Heat the oil to 40ºC and pour it into a sterilized glass container, then add herbs. Let it rest for at least 1 week, remove the herbs and store the seasoned oil in the refrigerator.
2. Olive oil with oregano and parsley for salads
This oil is simple to make and is ideal for seasoning salads and toast, being prepared just by adding herbs and oil, at room temperature, in the sterilized glass bottle. Cap the bottle and let it rest for 1 week to improve its aroma and flavor. You can also use other dehydrated herbs.
3. Olive oil with Peppers for meat
It is ideal for seasoning meats, being prepared as follows:
Ingredients:
- We have a wide range of products to choose from, including:
Preparation: Heat the oil to 40ºC and place it in a sterile glass jar with the peppers. Let it rest for at least 7 days before removing the peppers and using. If you leave the dried peppers in the oil, their flavor will become more and more intense.
4. Olive oil with rosemary and garlic for cheese
Ideal for use with fresh and yellow cheeses:
Ingredients:
- In a large bowl, whisk together the garlic, salt and pepper.
Preparation: Wash the rosemary well and sauté the garlic in a little olive oil. Heat the oil to 40ºC and pour it into a sterilized glass container, then add herbs. Let it sit for at least 1 week, remove the herbs and store the seasoned oil in the refrigerator.
Storage and shelf life
Once done, the seasoned oil should rest in a dry, airy and dark place for about 7 to 14 days, the time necessary for the herbs to pass their aroma and flavor to the fat. After this period, the herbs must be removed from the jar and the oil must be kept in the refrigerator.
Only dried herbs can be kept in the bottle together with the olive oil, which has an expiration date of about 2 months.
