As a culinary ingredient, extra virgin olive oil is one of the most versatile. Its fatty acids act as flavor carriers, and if you feel like experimenting in the kitchen, trying infused and macerated versions of your favorite oils is always a good idea.
Differences between infusion and maceration
Infusion with extra virgin olive oil is a process similar to water infusions: heat the oil and let the ingredients that will enhance its flavor transfer their essence. Although infusion is a bit more complex, as it is important not to raise the oil’s temperature above 50ºC to avoid making a mini-fry, this technique is much faster than maceration, where the flavors may take about three weeks to infuse into the oil. Infusion works better for improvised recipes and small quantities, while maceration is more suitable for having a prepared batch of your signature oil with herbs and spices. In both cases, after a certain time, it is recommended to remove the ingredients from the oil to prevent natural oxidation, which could diminish the achieved aroma.
Flavored extra virgin olive oils
Flavored extra virgin olive oils can open a new dimension for your cooking because they allow for more harmonious flavor combinations and can elevate even the simplest dishes. A Margherita pizza with oregano-macerated oil or a gazpacho with a drizzle of basil-infused extra virgin olive oil are completely different dishes.
Some ideas to flavor your extra virgin olive oil
- Oregano-macerated extra virgin olive oil: ideal for Italian cuisine (pasta and pizza). Use two or three tablespoons of oregano per quarter liter of oil, mixed in an airtight glass container for about three weeks. A bay leaf can also enhance the flavor.
- Olive oil with lemon peel: macerate a low-acidity variety with the peel of half a lemon for about three weeks. Works wonderfully with salads, seafood, and grilled fish.
- Basil-infused extra virgin olive oil: to enhance pasta dishes, infuse five or six fresh basil leaves in a small amount of oil. You will achieve a flavor similar to pesto but much milder. You can enhance it using more acidic varietals or adding a chopped garlic clove before sealing the mixture airtight.
Macerated oils that never fail
Don’t forget to try oils macerated with garlic, truffle, chili, cumin, nutmeg, or rosemary to amplify the flavors of your dishes and discover new pairing possibilities with your extra virgin olive oil. And of course, experiment on your own with fresh herbs or fruits to create combinations as surprising as they are unique. And if you find a blend you love, don’t hesitate to share it with us!
Two final recommendations
To leave you with some great ideas, we want to finish this article with two more recommendations about flavored oils. The first is this article from El Comidista, where you can read some recipes, many of them truly original. The second is a reference from our store that takes maceration to the next level: an Arbequina oil infused with oak smoke from Castillo de Canena. A must-try!
