Thursday, July 15, 2010
how to make infused olive oils
I read something about spruce tip-infused olive oil and thought I would try it since there are a lot of evergreens in santa cruz. I found a "christmas" tree on my bike ride home one day and harvested a couple handfulls of the bright green new baby tips. The oil turned out amazing! you can make this with just about anything fragrant that you want your oil to smell/taste like. I've been going through a homemade pizza phase lately and I must say this spruce-flavored olive oil tastes just right sprinkled on top of a pizza! I'm also excited to try it on salmon some day.
You will need:
1 bottle extra virgin olive oil
enough spruce/evergreen tips (or whatever herb you want your oil to taste like) to fill the bottle about 1/3 full. if the spruce tips have any papery brown skin stuck to them, remove it.
pour all the olive oil into a pot and heat slowly.
meanwhile, rinse pine tips/herbs and dry thoroughly. stuff it down the neck of the bottle.
Once the oil reaches about 130-140 degrees, pour it into a glass/pyrex measuring cup with a pouring tip.
Pour the oil into the bottle until it's full again. Screw the cap on and refrigerate for 2 weeks, shaking the bottle gently every couple days or whenever you think of it. Use it in salad dressings, marinades, or whatever you feel like using it in because it's YOUR CREATION!