I went to a pizzeria in Sorocaba that sells the house’s olive oil, which is actually very good. They also make this oil available on tables. I looked at the label, saw that the ingredients were simple and made it at home. It looks great!!!
Flavoring olive oil is simple, but you need to be careful. Using fresh herbs can be a problem, due to the proliferation of bacteria, so I use dried ones, which increase the shelf life of the oil (the same goes for garlic).
For this recipe I used:
- Extra virgin olive oil (until the bottle is filled);
- 2 spoons (coffee) of fried garlic (bought ready-made);
- 1/2 teaspoon of red pepper flakes;
- 3 spoons (coffee) of dry rosemary;
- 1 teaspoon of dried oregano.
* I used products from this brand (Hikari) because it was the one I found that day, but you can use any brand you want, as well as the olive oil you like best.
I like to make small quantities, as it lasts for about 1 month, which is why I bought these 150 ml bottles.
First, the glass needs to be sterilized. To do this, fill a pan with water, place a folded clean dish towel at the bottom of it (this is to prevent the glass from banging), place the glasses (you can make as many as fit in the pan), cover with water and place on the fire to boil. It is important that water covers all the glass. Keep boiling for 20 minutes. Turn off the heat, let the water cool a little, remove the glass and let it dry naturally on a clean cloth. Ready. This applies to recycling any glass.
Now just add the dry ingredients to the empty bottle and top up with olive oil. You can change the proportions of the ingredients according to your taste.
To preserve all the properties of olive oil, a tip is to wrap the bottle in aluminum foil and store it in a dark, cool place. Use this oil to drizzle over salads, pizzas, toast and whatever else you enjoy! 🙂
Good tip for giving as a Christmas souvenir, right?
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