Many of my friends are long-time fans of extra virgin olive oil, or EVOO as they call it. I've felt the pressure to use this "healthy" oil, but had always dragged my feet. Olives, to put it plainly, nauseate me. It would be much more convenient if I liked them, but I don't.

Nonetheless, over the span of a year or so I was able to train myself to tolerate EVOO. Then in 2016 I discovered the oil from California Olive Ranch, which not only passed the tests of quality and freedom from Italian Mafia interference (I hope that's still true), but tasted great. I've never looked back.

I've moved forward, too. Combine my new love of EVOO with an overflowing herb garden and the desire to not waste its bounty, and you get this:

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Making an olive oil infusion is easy and fun. I clean the herbs, put them in a bottle, and pour EVOO on top. The bottles you see here are not the ones I use to make the infusions, which have larger mouths. After a few days, I strain the oil into the dispenser bottles. These bottles are some I had on hand (previously holding oil, vinegar, even maple syrup), chosen for neck sizes that would fit my pourers, which are Cuisenart, purchased from Bed, Bath, and Beyond.

For the garlic oil, I tried crushing the cloves for one batch, and chopping them for the next. I think I prefer chopping, despite the smaller surface area, because it makes the oil less cloudy—though still not as clear as the other varieties.

Our jalapeño crop did not come through this year, but the chili oil came out just fine using dried red pepper flakes.

The one herb you might not be familiar with is lemon balm. I started out with a small batch, because I didn't know how I'd like it. It has turned out well, adding a brightness to food without increasing acidity.

The bottle labeled "herb oil" is a mixture of rosemary, basil, oregano, lemon balm, garlic, and peppercorns (this time; it will be different as the garden changes). No particular quantities, just what came from trimming our plants. It's wonderful as a dip for good bread. I suspect that with some balsamic vinegar it would also be lovely on a salad.

All the oils have been great to have on hand for cooking. I would say my efforts to embrace extra virgin olive oil have paid off handsomely.

I thought my success might make me more favorably inclined to olives themselves, but that goal still eludes me.

Posted by sursumcorda on Saturday, October 6, 2018 at 6:39 am | Edit
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Nice! I am with you on olives though. Nothing ruins a good salad (or pizza) like having olives strewn across it.



Posted by dstb on Saturday, October 06, 2018 at 7:10 am
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