Creating an Infused Olive Oil, or any other oil, is quite seamless. Creating a herb vinaigrette for a dressing is comparable to creating an Infused Olive Oil.
The health benefits of Infused Olive Oils make them an exceptional choice for infusing. Because Infused Olive Oil are so widely used both at home and in the culinary industry, here, we’ll display how to use them in a wide variety of applications.
Our Infused Olive Oil specialist do suggest that you select a neutral flavored oil such as canola, safflower or sunflower unless the flavoring goes well with olive oil (such as basil).
Take into consideration that because you’re changing the pH and adding particles when infusing oil, the shelf-life can be brought down quite drastically depending on the flavor infusion used.
For items such as nuts, the oil has a proneness to go bad rather quickly and thus has to be keep refrigerated and used within a week or two. There is also the risk of botulism if the oil is not properly prepared.
In addition, all moisture must be evaporated. The more flavoring items used in the Olive Oil, the longer it will take to process. Do take this into consideration when using delicate flavor items as the long process time of other ingredients could end up destroying the flavor of the delicate item and turn bitter.
Follow this procedure on any Infused Olive Oil to help eliminate any risks associated with botulism. If you don’t end up doing this, you can foster botulism bacteria and toxins inside the oil.
Once the infused olive oil has been prepared, you can serve it over many dishes including potatoes, soups, salads, entrees, starches, etc.
