Since being in this wonder place, taking cooking class and learning about how to make some great authentic Italian dishes has got me in a cooking mood. After visiting Alberobello, Italy and tasting some of the best infused olive oils, I just had to come and try to infuse my own olive oils.
Very simple and you can infuse your oils with anything you like (basically). I decided to do a spicy oil with jalapenos and red peppers, the other with lemon (zest only).
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| Lemon infused olive oil |
It is best to make sure whatever you are using is dry before adding to the oil. I used Extra Virgin Olive Oil. Clean your lemons well and then take off the zest only and lay on a paper towel to allow to dry completely. Do the same thing for the jalapenos. I used fresh so you can slice them and lay them out to dry out also.
The reason for this is because you do not want any water in the olive oil, which could containment the oil.
I also added crushed red pepper to my jalapenos as well. Let the oil sit for about 3 weeks before trying. It should be all infused and ready to use.
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| Jalapeno and red pepper infused olive oil |
It actually looks so pretty in the oil just floating around. The lemon oil I made to use for seafood but can be used for chicken as well. The spicy oil we actually use it to dip bread in or brush it on meat while grilling. Really good on chicken.
