Caseiros
How to Make Quality Homemade Olive Oil
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories550 kcal
Resumo para quem tem pressa
"Azeite infusionado caseiro preparado com azeitonas maduras cozidas e processadas, aromatizado em fogo brando com alho, azeite extravirgem e ramos frescos de alecrim ou tomilho. Um óleo aromático encorpado e límpido, ideal para finalizar pratos com intensidade de sabor rústico."
How to Make Quality Homemade Olive Oil
O Que Você Precisa Saber
- Pre-cooking the olives softens the pulp and facilitates the extraction of aromatic compounds and essential oils. - The infusion over very low heat with extra virgin olive oil transfers flavors without burning the garlic clove or degrading the olive oil. - Slow filtration through a fine cotton cloth retains residual solids, ensuring a clear oil free of cloudy sediments.
Ingredients
Main Course
- 500 g of olives
- 250 ml of extra virgin olive oil
- 1 garlic clove (optional)
- Herbs to taste (e.g.: rosemary or thyme)
Instructions
Main Course
1
Start by selecting the olives, ensuring they are ripe and healthy.
2
In a pan, place the olives and cover with water. Cook over medium heat until boiling.
3
After boiling, let it cook for 30 minutes, stirring occasionally.
4
Drain the olives and let them cool slightly.
5
In a blender, add the cooked olives, garlic, and a little olive oil, and process until you get a homogeneous paste.
6
Transfer the paste to a pan and add the remaining olive oil.
7
Cook over low heat for another 10 minutes, stirring constantly.
8
Pour the contents into a fine strainer or cloth, and collect the oil in a sterilized jar.
Equipe sua Cozinha
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Chef Tips
- Use good quality ripe olives, discarding any bruised fruits or those with signs of unwanted fermentation.
- Monitor the pan temperature so it does not exceed 60°C during infusion, preserving the polyphenols of the extra virgin olive oil.
- Sterilize the glass jar and lid in boiling water for 15 minutes and dry completely in the oven before bottling the product.
Variations
- Add fine zest of Sicilian lemon or orange peel without the white part during infusion for a citrus olive oil. - Add 1 dried chili pepper or red pepper flakes to get an aromatic spicy olive oil for pasta and pizzas. - Incorporate whole black peppercorns and juniper berries in the gentle heating stage for a woody profile.
Substitutions
- Ripe black olives can be replaced by green olives preserved in brine, desalted in running water for 2 hours. - Fresh rosemary and thyme can be substituted with fresh oregano, dried bay leaves, or coriander seeds. - Fresh garlic can be omitted or replaced by black garlic cloves for sweet and less pungent notes.
How to Store
Store the filtered olive oil in a well-sealed dark glass bottle in a cool, dry place away from direct sunlight for up to 30 days. Avoid storing in the refrigerator so the olive oil does not cloud and does not solidify the natural fats.
Can You Freeze It?
Pure olive oil can be frozen in ice cube trays for up to 4 months without change in organoleptic quality. To use, simply remove the necessary cube and let it defrost naturally at room temperature for 20 minutes.
What to Serve With
Perfect for drizzling over hard-crust Italian breads, warm focaccia slices, artisanal pizzas, and aged Canastra cheeses. Excellent also for finishing green salads, roasted vegetables and grilled fish on the embers.
Frequently Asked Questions
How do I ensure that homemade garlic oil is safe against toxins?
The cooking of the olives and careful filtering eliminate free moisture; keep the bottle clean, consume within 30 days, and strain all solid garlic residue from the final bottle.
Why does olive oil turn whitish when placed in the refrigerator?
Olive oil is rich in monounsaturated fatty acids that crystallize at temperatures below 10°C; just return it to room temperature to return to its liquid golden state.
Can I use canned olives with pits?
Mandatorily remove the pits before processing in the blender so as not to damage the appliance's blades or transfer hard fragments to the paste.
What is the best fabric to strain olive oil efficiently?
Use a fine cotton kitchen towel without perfume (voile or muslin) or unbleached paper coffee filter, letting the liquid drain by gravity without squeezing too much.
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