Olive Olive Oil
September 2, 2024 by Kimberly
Get ready to level up your olive oil game with this zesty twist! Infusing it with green olives makes the flavor pop, creating a bold, savory experience that’s unforgettable.
55 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
FRUITY
SALTY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
If you’re obsessed with olives (like me) and love playing around in the kitchen, then this little hack is just what you need. While high-quality olive oil is already a superstar on its own, adding a handful of green olives takes it to the next level. It’s like giving your olive oil a little attitude boost – think bolder, more vibrant flavors that really make your taste buds dance. It’s a fun, simple experiment that’s perfect for anyone who loves to tinker with their food.
How to serve
This boosted olive oil is a total game-changer when drizzled over fresh salads, used as a dip for crusty bread, or even dribbled over pasta. It’s got that punchy, savory vibe that can really elevate a simple dish into something that feels a bit more gourmet. Try it as a finishing touch on grilled veggies or mix it into homemade vinaigrettes. The deep, rich flavor makes everything taste just a little bit more special – perfect for when you want to impress without too much effort. I love incorporating it into these Garlic Parmesan Butter Knots with Grated Tomato Dip.
How to store
Keep this infused olive oil in a cool, dark place like your fridge. It’ll last for about 1-2 weeks, but trust me, you’ll probably use it up way before then.
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Olive Olive Oil
- Total Time: 55 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 100 grams green olives
- 250 milliliters olive oil
Instructions
- Put the green olives into the blender. Pour in the oil. Blend on the highest setting until there only small pieces are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
- At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 20 min
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