Tuscan Olive Oil Infusion Recipe
Whenever we go to a nice Italian restaurant I start drooling just thinking about bread fresh from the oven with rich olive oil to dip it in. Some places also season the oil with fresh herbs, making it even more flavorful. This infusion encapsulates many of the traditional flavors of Tuscan cooking in a rich and bold olive oil. You're on your own for the fresh bread though!
Tuscan Olive Oil Infusion Ingredients
15 basil leaves
3 tablespoons fresh marjoram
2 tablespoons fresh oregano
2 tablespoons fresh thyme
2 tablespoons fresh rosemary leaves
1/2 teaspoon red pepper flakes
1.5 cups olive oil
Tuscan Olive Oil Infusion Instructions
Wash and fully dry the herbs.
Combine the herbs, pepper flakes, and olive oil in a whipping siphon. Seal the whipping siphon, fully charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the olive oil and let sit for at least 5 minutes.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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