A smart way to enjoy the aromas and flavours of herbs for a long time is preserving them in olive oil.
Preserving herbs in olive oil not only brings out their flavour notes but allows us to add a special flavour note to our cooking, flavouring a multitude of recipes, from salads to marinades and sauces.
Let's see how we can take advantage of this technique and what you need to pay attention to in order to apply it correctly.
The pros and cons of aromatic olive oil
This particular method has several advantages that make it ideal for those who love cooking. First, the oil absorbs the freshness of the herbs, offering an explosion of flavour every time we use it in a dish.
In addition, aromatic olive oils can be used in salads, marinades, sauces, or even for sauteing vegetables. At the same time, when stored properly, they can be kept for several months in our kitchen cupboards.
Despite the advantages, some points need attention. In particular, the use of quality olive oil—especially in our time when its price has risen—can increase the cost compared to other preservation methods.
At the same time, preserving herbs in oil can favour the growth of bacteria such as Clostridium botulinum. To reduce this risk, we must keep the mixture in the refrigerator and avoid using fresh garlic.
The process is simple and requires only a few materials and attention to detail:
Washing and drying: We start by washing the herbs well and letting them dry completely. Moisture can cause mould to grow, so this step is critical.
Chopping: Cut the leaves from the stems and chop them so that they mix better with the oil.
Adding to oil: Place the herbs in a clean and dry jar and cover them completely with quality oil (such as extra virgin olive oil). Make sure that no exposed pieces of herbs are left to avoid the growth of bacteria.
Storage: Seal the jar and store it in a cool and dark place for a few days so that the oil absorbs the aromas of the herbs.
Straining: Once the oil has absorbed the herbs' flavour, strain it through a fine sieve or cloth to remove the solid pieces.
Use and storage: For best results, keep the prepared mixture in the refrigerator and use it within a few weeks.
Ideal herbs for preservation in oil
Some of the best herbs for this method are oregano, thyme, basil, rosemary, sage, and garlic. These herbs are rich in oils and can impart a unique flavour and aroma to the oil.
Evi Tsiropoulou is a columnist for Cantina. Translated by Paul Antonopoulos.
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