Using seasoned olive oil made from blends with olive oil, herbs and spices like garlic, pepper and balsamic oil, in addition to bringing new flavors to the dish helps lessen the need to use salt to enhance the taste of food
Olive oil is rich in good fats that work as antioxidants and natural anti-inflammatories, being a great ally in the control and prevention of diseases like heart problems, high blood pressure, Alzheimer's, memory problems and atherosclerosis. Learn how to choose the best olive oil in the supermarket.
Care during preparation
Seasoned olive oil can be used in the same way as plain olive oil, with the advantage of bringing more flavor to the dish. However, some care must be taken to ensure the quality of the final product:
- Use a sterilized glass container to store the seasoned olive oil. The glass may be sterilized in boiling water for about 5 to 10 minutes;
- Only dehydrated herbs can remain in the seasoned olive oil. If fresh herbs are used, they should be removed from the glass vial after 1 to 2 weeks of preparation;
- Sauté the garlic before adding it to the olive oil;
- You should wash the fresh herbs thoroughly before adding them to the olive oil;
- When using fresh herbs, warm the olive oil to about 40ºC when it is slightly warm, being careful not to exceed this temperature too much and never let it boil.
Such care is important to prevent the contamination of olive oil by fungi and bacteria, which can spoil food and cause illnesses 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 extra virgin olive oil
- 1 handful of basil
- 2 bay leaves
- 2 sprigs of rosemary
- 3 grains of black pepper
- 2 whole peeled garlic cloves
How to prepare: 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 in herbs. Let it rest for at least 1 week, remove the herbs and store the seasoned olive oil ready in the refrigerator.
2. Olive Oil with Oregano and Salad Dressing
This olive oil is simple to make and is ideal for seasoning salads and toast, being prepared just by adding the herbs and olive oil, at room temperature, in the sterilized glass vial. Cover the bottle and let stand for 1 week to determine the aroma and taste. You can also use other dehydrated herbs.
3. Olive oil with Peppers for meat
It is ideal for seasoning meats and is prepared as follows:
Ingredients:
- 150 ml of olive oil
- 10 g of pink pepper
- 10 g black pepper
- 10 g white pepper
Preparation: Heat the olive oil to 40ºC and place in a sterilized glass jar with the peppers. Let it rest for at least 7 days before removing the peppers and use. If you leave the peppers dry in the oil, your taste will become more and more intense.
4. Olive oil with garlic and rosemary
Ideal for use with fresh and yellow cheeses:
Ingredients:
- 150 ml of olive oil
- 3 sprigs of rosemary
- 1 teaspoon chopped garlic
How to prepare: Wash well the rosemary and sauté the garlic in a little olive oil. Heat the oil to 40ºC and pour it into a sterilized glass container, then add in herbs. Let it rest for at least 1 week, remove the herbs and store the seasoned olive oil ready in the refrigerator.
Storage and validity
After doing so, the seasoned olive oil should rest in a dry, airy and light-free place for about 7 to 14 days, time required for the herbs to pass their aroma and flavor to the fat. After this time, the herbs must be removed from the bottle and the olive oil stored in the refrigerator.
Only dried herbs can be kept in the jar with olive oil, which has a shelf life of about 2 months.
