Friday, October 7, 2011

Spiked Olive Oil

Not spiked with booze, but with flavour! This is adapted from 101 Cookbook's Magic Sauce. And by adapted, I mean I was missing ingredients, so I substituted others. Flavoured olive oil is a great start or finish to any meal - you can use it to start off whatever you're making (eggs, sautéed vegetables, croutons), or finish off a meal by drizzling it on top. Any herbs, spices or flavourings can be added to olive oil to spruce it up; try keeping a jar in your fridge.

Spiked Olive Oil

1/2 cup olive oil
1 tbsp each fresh rosemary, sage and oregano
Juice and zest from 1 lemon
1 tbsp paprika
1 crumbled bay leaf
pinch of red pepper flakes
salt and pepper

Gently heat the olive oil on medium heat. Finely chop the herbs. Remove the oil from the heat, and stir in all other ingredients. Store in the fridge for a few weeks.

 Here it is, in its element, finishing off a poached egg with kale and caramelized onions.

No comments:

Post a Comment