Inspired by Infusion

How do you add rich, smooth flavor to your food without adding a bunch of extra ingredients? Consider infusing your Botticelli Olive Oil with herbs, spices and other natural foods. It’s easy enough to make on your own, and tasty enough to complement an array of appetizers, entrees and even desserts. Infused olive oil also makes a great gift for those who appreciate the finer things in life.

To make this tasty treat, first find a bottle with a tight cover. Bottles with a cork stopper work best, as those with metal lids can rust over time and affect the taste of the olive oil. Wash your bottles with soap and hot water and allow them to dry completely before using.

If you wish to infuse your olive oil with fresh herbs like basil or rosemary, wash them well and let them thoroughly dry before bruising them slightly to release their oils. If you’re using spices, lightly toast them first and then use a mortar and pestle to crush. And for fruits and veggies like lemons and peppers, wash, dry and slice them as thinly as possible. When your infusion ingredients are ready and your bottle is completely dry, put the herbs, spices, etc. in the bottle and pour your olive oil in using a funnel.

Whichever way you choose to infuse, tightly seal the bottle and place it in a cool, dark place for 1-2 weeks. Taste it every few days until it reflects the flavor you’re after. At that point, strain out the solids (if there are any) and re-bottle the oil.

Infused olive oil will usually keep for about a month when it’s refrigerated. But if the ingredients start to show signs of spoilage, it’s time to toss the bottle.

Inspired to create your own infusions? Follow this link to see some of our favorite infused flavors.



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