DIY: Flavoured olive oil
I love olive oil, I can’t help it, it’s in my Greek blood Every year, I receive a shipment of my family’s olive oil from Greece and that’s what I use in my cooking all year. It’s fragrant, a little bit spicy, fruity and absolutely delicious. I use it raw to dip toasted bread in, in salad dressings and drizzled on all kinds of meals, from hummus to soups. It’s one of my favourite tastes in the world and I can never get enough of it.
However, come summer, I crave a lighter, more fragrant oil on certain things which is why I like making flavoured oils. The “flavour” can be fresh or dried herbs, chili peppers, spices, garlic or even citrus peels. You can use these infused oils in salad dressings or to brush meats on the barbecue, to drizzle on pizza or just dip fresh bread in it!
To find out how you can infuse your oils, please refer to this amazing site.