Creating an Infused Olive Oil, or any other oil for that matter, is almost an effortless process. Creating a herb vinaigrette for a dressing is comparable to creating an Infused Olive Oil.
The health benefits of Infused Olive Oil makes it an exceptional selection for infusing. Nonetheless, it is crucial to choose a neutral flavored oil such as canola, safflower or sunflower unless the flavoring goes well with olive oil, such as with Basil Infused Olive Oil.
For the most part, cooking oils are quite hardy and have a bit of a shelf-life, but because the pH is changing and particles are being added when Infusing the Olive Oil, the shelf-life can be a lot less, generally depending on the flavor infusion used in the Infused Olive Oil.
For items such as nuts, the oil generally has a habit of going rancid almost right away and as a result, our Infused Olive Oil experts suggest that it be kept refrigerated and used within a week or two.
In addition, there is also the risk of botulism if the Infused Olive Oil is not prepared the right way. All moisture must be evaporated. The more flavoring items used in the Infused Olive Oil, the longer it will take to process.
Keep this in mind when using delicate flavor items as the long process time of other ingredients could destroy the flavor of the delicate item and turn bitter. Follow this procedure on Infused Olive Oil to eliminate any risks associated with botulism. Failure to do so could foster botulism bacteria and toxins inside the oil.
Once the Infused Olive Oil has been prepared, you can serve it over a variety of dishes including:
Our Infused Olive Oil specialist suggest that you try using Truffle Infused Olive Oil drizzled over homemade cream of mushroom soup.
Keep in mind that if you are trying to create Infused Olive Oil to watch the temperature to ensure it doesn’t heat up too much. Not only will it smoke and potentially ruin your Infused Olive Oil, but the natural flavors of the olive oil can be lost if it is cooked at too high a temp.
Cooking an oil at a high temp for sauteing or pan-frying changes the structure in the oil causing it to become entirely complex and different. It is never really advised to use high-quality olive oil for high temperature cooking. Olive Oil’s real health benefits can only be appreciated when it is used at low temperatures.