It’s really easy to do; it’s all about quality, the right ingredients and a little bit of patience!
I love olive oils, not only to cook with, but even more as a seasoning.
Just a drip of olive oil with some pressed lemon on my salads, antipasti, seafood’s and I’m in heaven.
When it comes to seasoning, I prefer from far an unfiltered olive oil, and if possible from a small local producer; we are talking about some wonderful yesteryears flavors now!
These olive oils own respect, which means they are the star of the seasoning and you don’t want to add to much herbs or spices to it, just enough to get a harmony of light undertones, so that it preserves all of the oil’s magnificence.
Choosing a cold-pressed olive oil can be similar to selecting a wine.
The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish.
Olive oil is also an important cooking oil in countries surrounding the Mediterranean, but as a seasoning oil it’s better to use cold infusion as the heat decreases the flavors and all the good stuff that makes it so special.
Enough talking, let’s get on with it!
Ingredients: For 2 x 500ml, (2 different infusions)
1 Litre unfiltered olive oil extra virgin
5 chillies Diavolicchio Diamante (Calabria)
1 small sprig rosemary
1 small sprig thyme
1 ½ tsp Andaliman pepper (fake pepper from Sumatra)
The first oil is one I use for my pizzas and pastas, using five dried chillies Diavolicchio Diamante from Calabria
These outstanding (medium heat) chillies give a nice subtle kick of heat with a fruity undertone while preserving the oil’s splendour.
Bore three small holes in the dried chillies from the stem to the end, add to the bottle, and pour the cold olive oil on top and your done.
The second seasoning oil is for salads, antipasti, seafood’s and much more.
Add 1 ½ tsp of Andaliman pepper; this pepper has a complex (black pepper-like) flavor with a beautiful undertone of tangerine and lime.
Pour the cold olive oil and again your done; wasn’t that easy?
Here’s the difficult part of the story; preserve the bottles in a dark place to infuse for one month at least (I have problems with this too).
"Oh, and one thing"; unfiltered olive oils is best from 6 months to 1 year maximum.
And so my dear gourmet friends; another culinary story comes to an end and it’s time to wish you “Bon Appetite” and see you soon!