Like to think like a chef during this time of the year? Yes...most of them do.It's for fun food, easy recipes and fresh flavours all for the festive season. In well stocked kitchens, its about adding rich flavour to everything from lavish to simple spreads to knockout desserts.
As the above stands it's needless to say about olive oil the liquid gold and it's uses when it comes to cooking. Beside used in various cooking it is known for its drizzle over finished dishes which gives the extra taste. Sharing herb infused olive oil recipes here which can be stored in bottles up to two weeks. It is delight to add in salads, soups, pasta , baked veggies or over non veg crispy grills. Three types of olive dressing oil recipe given below in this post. Make it and store it for that extra relish.
(Dressing) Going Greek way:
Used in salad dressings and sauces or drizzle on grilled chicken, fish, lamb,eggplant,pita bread, tomatoes or cheese.
Prep time: 8 minutes
cook :10 minutes
stand time :1 hour
Extra virgin olive oil - 2 cups
Long lemon peel strips ( 4-inch) 3
Rosemary springs- (6-inch) 6
Dried crushed red pepper- 1/4 teaspoon
Black peppercorns 1/2 teaspoon
Mix everything till it blends well.Store in air tight bottle.
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(Dressing) Going French way:
Used in salad dressing and sauces, or drizzle on grilled shellfish, lamb,pork, tomato halves or a sliced baguette.
Prep time: 8 minutes
Cook : 10 minutes
Stand time : 1 hour
Extra virgin oil : 2 cups
Lavender buds : 1 teaspoon
Dried marjoram : 1 teaspoon
Fennel seeds : 1 teaspoon
Thyme leaves: 1 teaspoon
Whisk everything well and store inside a bottle.
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( Dressing) Going Italian way
Used in salads grilled chicken, fish, and bread or sauteed greens, mushrooms or zucchini.
Prep : 8 minutes
cook : 15 minutes
Stand : 1 hour
Extra virgin olive oil - 2 cups
Sun- dried tomatoes in oil, slivered
Italian seasoning : 1 tablespoon. ( Mix of Mediterranean herbs like dried basil, oregano, thyme, rosemary, garlic powder, sage powder)
Dried crushed Red pepper : 1/4 teaspoon.
Pour oil in a small saucepan over very low heat, add remaining ingredients and cook 10 minutes or just until oil is very warm but do not boil. Remove from heat let stand 1 hour or until completely cool.
pour into bottle. Store oil in refrigerator up to two weeks.
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