Tuscan olive oil is a blend of unique flavors that come from basil, marjoram, rosemary, parsley, oregano and thyme. Galaxy Gas Nitrous Recipe: Tuscan Olive Oil Infusion is a great and flavorful addition for all kinds of salads, meats and pasta. You can use it with vegetables, seafood, chicken or anything you desire. While the infusion may take a few days and many people are tempted to buy ready-made Tuscan infused herb oil, we have used our Galaxy Gas Whipped Cream Dispenser to make the infusion process extremely fast and convenient. Infusing olive oil at home gives you an opportunity for controlling the quality and quantity of all ingredients as per your preference. Just sprinkle some grated Parmigianino Reggiano cheese and freshly ground pepper, your appetizing, irresistible bread dipper is ready. Or use it in any recipe that requires the addition of olive oil. It is essential to use the best quality, ultra fresh, extra virgin olive oil preferably the original one from Tuscany for the ultimate taste experience.
|
Level |
|
|
Cook time |
20 Minutes |
|
Preparation |
10 Minutes |
|
Yield |
2-4 Servings |
Apparatus:
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger
- Basil leaves – 15
- Fresh marjoram – 3 tablespoons
- Fresh oregano – 3 tablespoons
- Fresh thyme – 2 tablespoons
- Fresh rosemary leaves – 2 tablespoons
- Red pepper flakes – ½ teaspoon
- Olive oil – 1.5 cups
- Rinse the herbs and let them dry completely.
- Put all the ingredients in the Galaxy Gas Whipped Cream Dispenser.
- Screw a Galaxy Gas Whipped Cream Charger and charge the dispenser.
- Shake for about 30 seconds.
- Let the cream whipper sit for a couple of minutes and then vent it after making sure that the top is covered with a towel.
- Open the cream whipper and wait till the bubbling stops.
- Strain the olive oil and after five minutes, fill it in a bottle. Label the bottle and keep it in a refrigerator.
How to store an infused olive oil?
You should store infused olive oil in the refrigerator. In a fridge, your infused olive oil will stay good for almost a month. In the fridge, the olive oil will slightly solidify. Therefore, you may need to bring it back to room temperature before you drizzle it over cold food.
When the olive oil develops a bitter or sour taste and gives off a smell similar to that of crayons or putty, you should discard it right away.
Why is my infused olive oil cloudy?
If your infused olive oil has turned cloudy, there is no need to worry about it. It is often due to the naturally occurring olive sediment that remains unfiltered in some extra virgin olive oils. It may also due to the cold refrigeration temperatures.
Where can I use Tuscan olive oil?
Here are some of the most common uses of Tuscan olive oil in Italian cuisine;
- Tuscan olive oil makes a tempting and delicious bread dipper when Parmigianino Reggiano cheese and ground pepper are added.
- It goes best with pasta, rice, and mashed potatoes.
- Use in pizza dough for a rich Italian taste.
- An ultimate salad dressing that goes well with every salad.
- Marinade your chicken, fish, or meat for any recipe.
- Sprinkle some Parmesan cheese and toss cubed bread to make croutons.
- Make crostini by brushing Tuscan olive oil on baguette slices.
- You can also adjust herbs and spices for your taste preferences.
Is Tuscan olive oil a healthy food choice?
We all know that olive oil is great for our heart health and overall wellbeing. The powerful antioxidants and the good fats present in olive oil help prevent many diseases in the arteries. Therefore you can enjoy generous amounts of olive oil daily without compromising your health (unless otherwise advised by your doctor). When infused with herbs and spices, it takes up all the beneficial healing powers that one can expect from directly consuming those herbs and spices.
Why is Tuscan olive oil so famous?
Olive oil is an essential component of Italian and Mediterranean cooking. It gives a brilliant and delightful flavor to the dishes to which it is added. In Tuscany, olive oil has a unique significance. There it is used instead of butter as the cows there produce milk with low-fat content.
In Tuscany, several types of olives are cultivated for ages. However, the small-scale grove owners use the same traditional oil-making methods and earn a good sum by selling these bottles full of fragrant, delicious, and healthy oils. It is estimated that each tree produces only one liter of oil, so we can rightfully call it Tuscany’s liquid gold.
However, you must very carefully read the labels to ensure that you are purchasing the original Tuscan olive oil, as some manufacturers may also mislead you and make you buy something that is not originally Tuscan.
For the ultimate appetizer, incorporate this Tuscan Olive Oil with our Infused Vegan Hummus Recipe!
-
