We can offer it before the meal together with nuts or bread bites. We can also use it to give extra flavor and aroma to salads, vegetables, meats, fish, rice and pasta. It can be used to make a sauce or to sauté white meats. A thousand and one uses can be found for the aromatic oil that we will make ourselves.
What we will need: aromatic plants (such as rosemary, basil, tarragon, coriander, mint, dill, fennel, parsley), spices (such as peppers, allspice, cumin, cedar, bay leaf), garlic, fresh ginger, hot peppers, citrus peels. Also, olive oil of good quality and low acidity.
Practical tips: The aromatic plants that we will use, must be dry and we can put them alone or in combination. Olive oil storage bottles must be clean and dry. They should not be exposed to the sun, but stored in a dark and cool place.
3 aromatic recipes:
Olive oil with aromatic herbs: In 4 large cups of olive oil, put a sprig of the aromatic herbs of your choice (eg 1 sprig of oregano, 1 teaspoon thyme, 1 teaspoon dried mint, 1 teaspoon dried basil). If we use only one aromatic herb, we put 2-3 sprigs in a bottle with 2 cups of olive oil. Store the bottle in a cool and dark place and in about 10 days it is ready for use.
Olive oil with spices: In two large cups of olive oil put 5-6 grains of pepper, 4-5 grains of allspice, 1 teaspoon of cumin (unripe) and 1 cinnamon stick. Tip: * Suitable for spicy dishes and can be used for deep frying meat, such as. in the blush and stew.
Olive oil with citrus: In two large cups of olive oil put peels of half a lemon or citrus and half an orange. Peel a squash, grate it and squeeze the juice. Tip: * Suitable for salads, boiled greens, fish or meat, shrimp and crayfish. It can also flavor pies and cookies