source: www.youtube.com
Mahalo cooking expert Miranda Valentine shows how to make sage-infused olive oil.
What You'll Need
Ingredients and Equipment
Instructions
1. Place sage on cutting board. You can use as much or as little sage as you'd like in this recipe. The more you use, the more flavorful the olive oil will become. Use back of knife blade to slightly bruise sage sprig. This helps to release the flavors. As you bruise it, it will become very fragrant. Do not remove it from stem or cut it, just bruise it.
2. Push sage into bottle. Sage is a soft leaf, so this should not be difficult. Shake bottle.
3. Pour olive oil into bottle. Make sure the olive oil is only slightly warmed, in order to loosen up the sage. Insert cork into bottle.4. Place the bottle in a cool, dark and dry place for about a week. Shake the bottle, then strain out the sage from the olive oil. It's now ready for use. Remember to always keep the bottle in a cool, dark and dry place.
Sage-Infused Olive Oil
source: media.mahalo.com
Sage-infused olive oil can be used any time you would normally be using olive oil in a recipe. It can also be used to dip bread into.
Safety
Along with sage, you can infuse salt and pepper, or even other herbs like oregano, thyme, rosemary or garlic, into your olive oil.
But if you're putting anything into the olive oil that contains any trace of moisture, such as garlic, lemon peel, fresh peppers or fresh herbs and spices, make sure to refrigerate and use the oil within a week. Botulism grows where there is moisture, even when the container is sealed.
Here are two preparation methods you can use with moisture-containing items to prevent botulism:
- Preserve the ingredients with a strong brine or vinegar solution before putting them into the oil. The vinegar solutions used commercially are up to four times stronger than the vinegars in supermarkets. You can find these solutions at commercial food supply outlets. Many of the herb mixes have both salt and vinegar, which prevent bacterial growth. Commercial vinaigrettes and sauces also have chemical preservatives not usually available to the home cook.
- Dry the ingredients to remove all water first. This can be done with a food dehydrator or by leaving them in the sun for a time.c
Sautéing Arugula in Herb-Infused Olive Oil
source: www.youtube.com
Now that you have your sage-infused olive oil, learn how to sauté arugula in it.
References
Meet Our Expert
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Miranda Valentine
Miranda Valentine blogs about food and lifestyle at Everything Sounds Better in French. Miranda graduated from the University of Southern Maine and earned her master's degree from the University of Southern California. She works as a contributing writer for Bunker Hill Magazine and Joonbug.com's LA edition.
