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Needtogetaas
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OK its pretty damn simple to make your own flavored olive oil and they can be used for all kinds of ideas. Few things to keep in mind when making your own flavored olive oil though.
1. Oil will not support the growth of bacterial growth.... But water will.
So what this mean? What it means is when you take a vegetable,fresh spice (ie not dried),fruit's (yes this works too), or anything that naturally hold water in it and add it to oil. The oil does not stop it from going bad ok!!!! You can not just leave it out on the counter. You must put it in the fridge and use it with in a week or two maybe 3 max.
2. Make smaller amounts. That way you will use it up fast.
3. use nothing but dried spices and it will stay good forever.
Ok here is the best part about making your own flavored olive oils. Its almost imposable to f*ck it up. WHY? well if you add to much of something just add more oil and walla its fixed. If you did not add enough you will know it and you can always just add more. Its pretty damn simple.
So no real concrete recipes are need. I will just law out a few ideas and you can figure out the rest real easy.
Recipe 1. rousted garlic olive oil. This one is the most simple of all and can be used as the base recipe for a crap load of other recipes.
Take whole gloves of fresh garlic and peal off the skin. Place in a deep baking dish. Cover them with olive oil and back them on 325 for 15-20 mins or until a nice dark brown.
I don't know maybe its me but I have a way of knowing when food is done just buy the way the smell of it fills the house. Maybe its a sixth sense from years of cook. For me I don't even have to time the garlic. I can smell when its done. I can be anywhere in the house and when the right smell hits my nose "yup garlics done".
Anyway 15-20 mins and just keep checking it for you non pros.
Once the garlic is done let it cool of and then chop it up in a food processer. And the next part is real real easy. Take the garlic and place it inside a container fit for poring, ie salad dressing container or something like it. Then cover the garlic with olive oil. The strength of the garlic taste will go as follows.
strong garlic taste=half garlic/half oliv oil in the container
mild garlic taste = 1/4 garlic rest olive oil
light garlic taste= 1/5 garlic rest olive oil
Now what else can you add to this little mix.
fresh basil+roasted garlic
rosmerry+roasted garlic
ground red hot peppers+roasted garlic
tarragon, oregano, bay leaves, parsely, mint,mis dash,sea salt,cracked black peper what ever spice or pre made spice mix you enjoy can be used for making your own home made olive oil..
I am a strogly beleive you will never truly learn how to cook unless you are ready get in the kitchen and f*ck up hundred of recipes and meals. Learning how to be a great chef is nothing more then a long long long road of making millions of mistakes and learning from everyone of them what not to do next time. That is something no recipe card can ever teach you.
1. Oil will not support the growth of bacterial growth.... But water will.
So what this mean? What it means is when you take a vegetable,fresh spice (ie not dried),fruit's (yes this works too), or anything that naturally hold water in it and add it to oil. The oil does not stop it from going bad ok!!!! You can not just leave it out on the counter. You must put it in the fridge and use it with in a week or two maybe 3 max.
2. Make smaller amounts. That way you will use it up fast.
3. use nothing but dried spices and it will stay good forever.
Ok here is the best part about making your own flavored olive oils. Its almost imposable to f*ck it up. WHY? well if you add to much of something just add more oil and walla its fixed. If you did not add enough you will know it and you can always just add more. Its pretty damn simple.
So no real concrete recipes are need. I will just law out a few ideas and you can figure out the rest real easy.
Recipe 1. rousted garlic olive oil. This one is the most simple of all and can be used as the base recipe for a crap load of other recipes.
Take whole gloves of fresh garlic and peal off the skin. Place in a deep baking dish. Cover them with olive oil and back them on 325 for 15-20 mins or until a nice dark brown.
I don't know maybe its me but I have a way of knowing when food is done just buy the way the smell of it fills the house. Maybe its a sixth sense from years of cook. For me I don't even have to time the garlic. I can smell when its done. I can be anywhere in the house and when the right smell hits my nose "yup garlics done".
Anyway 15-20 mins and just keep checking it for you non pros.
Once the garlic is done let it cool of and then chop it up in a food processer. And the next part is real real easy. Take the garlic and place it inside a container fit for poring, ie salad dressing container or something like it. Then cover the garlic with olive oil. The strength of the garlic taste will go as follows.
strong garlic taste=half garlic/half oliv oil in the container
mild garlic taste = 1/4 garlic rest olive oil
light garlic taste= 1/5 garlic rest olive oil
Now what else can you add to this little mix.
fresh basil+roasted garlic
rosmerry+roasted garlic
ground red hot peppers+roasted garlic
tarragon, oregano, bay leaves, parsely, mint,mis dash,sea salt,cracked black peper what ever spice or pre made spice mix you enjoy can be used for making your own home made olive oil..
I am a strogly beleive you will never truly learn how to cook unless you are ready get in the kitchen and f*ck up hundred of recipes and meals. Learning how to be a great chef is nothing more then a long long long road of making millions of mistakes and learning from everyone of them what not to do next time. That is something no recipe card can ever teach you.
