A couple of weeks ago I decided to make some herbed olive oil, with basil, rosemary, thyme, and sage from the garden, along with some of Costco's extra virgin olive oil. It tasted good, but it doesn't keep well (vinegar would work much better), so I had to use it up quickly--the basil for salads mostly, and the others for marinades, green sauce, etc. But don't they look pretty?
Thursday, September 30, 2010
Herbed Olive Oil
A couple of weeks ago I decided to make some herbed olive oil, with basil, rosemary, thyme, and sage from the garden, along with some of Costco's extra virgin olive oil. It tasted good, but it doesn't keep well (vinegar would work much better), so I had to use it up quickly--the basil for salads mostly, and the others for marinades, green sauce, etc. But don't they look pretty?
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They do look pretty! The short shelf life can be a bother, though. After investing in a small olive oil company, I learned all about "co-pressed" versus "infused" oils.
ReplyDeleteThe bright, lively flavor of a co-pressed flavored oil is very hard to beat! Fresh fruit and herbs are pressed simultaneously with the olives. I love using each of our six naturally flavored oils. There so versatile. If you'd like, you can learn more here: http://theoliveorchard.com/olive-oils/flavored-olive-oils.html
By the way, I read your post about tian, too. I'm going to try it! Maybe with a combo of basil and lemon evoo. Yum. Thanks for the idea!