Flavored olive oil

Flavored olive oil

Delicious. Healthy beyond compare. Enhances any dish. You guessed it... olive oil! Flavor your oil with fresh lemon, savory herbs, or heady garlic. Or get creative and try out another spice you love. Mmmm. Bonus: it looks pretty, too!
June 11 2016 by , photo by , nutritional review by in Recipes, Condiments

Flavored olive oil

Delicious. Healthy beyond compare. Enhances any dish. You guessed it... olive oil! Flavor your oil with fresh lemon, savory herbs, or heady garlic. Or get creative and try out another spice you love. Mmmm. Bonus: it looks pretty, too!
USMetric
1 servingservings

Ingredients

  • olive oil + flavoring of your choice (see our suggestions for inspiration)
This recipe has been added to the shopping list.

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. One way of varying your olive oil is to use different herbs, lemon zest, or perhaps garlic or chili for flavoring. Use organic products when available.
  2. Wash carefully and peel/cut them the way you like.
  3. Add flavoring to a dry, clean small glass jar/bottle or a jar with a lid and pour in extra virgin olive oil. Bundle and tie the herbs together, so that it will be easier to get them out. To prevent mold from growing, be sure the oil covers the flavoring.

Tips

You can use the oil right away, but the flavor will develop the longer you keep it. Flavored oils can also be used for cooking.

A drizzle of olive oil over plated food is a smart way to get enough fat. So live like they do in Mediterranean countries, and pour it on! A couple tablespoons of cold-pressed olive oil takes a lot less time to make than a complicated sauce, and is especially handy if you want to cut back on dairy, since many keto sauces, both cold and hot, are based on butter, heavy whipping cream, or cheese.

Flavor suggestions

Thinly sliced lemon or lime zest.

Fresh or dried chili/peppers.

A small bundle fresh or dried herbs like parsley, thyme, oregano, basil or rosemary.

1–2 garlic cloves, lightly crushed—no need to peel.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,333 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

6 comments

  1. 1
    Bob
    June 11 2016
    I don't like the taste of the extra virgin stuff. Did I just get a bad bottle?
    Reply: #2
  2. 2
    Reply to comment #1 by Bob
    Apicius
    June 12 2016
    Only way to find out is try another bottle...ask a friend you know for a sample of theirs from their kitchen. If they both taste awful the same way, then you know it is your taste buds. I personally LOVE the taste of extra virgin olive oil. Even as a very young child, I remember loving the taste of it. Oils are notorious for going rancid, for a variety of reasons (like not being stored at appropriate temperature or being too old).
  3. 3
    Jane
    June 12 2016
    You can get mild extra virgin olive oil which may be more to your liking.
  4. 4
    Bob Niland
    June 12 2016
    re: Did I just get a bad bottle?

    The odds of that are disturbingly non-trivial. This from late last year:
    http://www.telegraph.co.uk/news/worldnews/europe/italy/11988947/Itali...
    …and similar headlines going back a decade or more.

    Adulteration is pervasive, globally, and even a prominent Italian branding is little assurance that the substance in the bottle is actually OO, much less EVOO. It may well be a random outdated industrial seed/grain oil with colorants and flavoring. The hazards here aren't limited to your palette. Fake OO is almost certainly going to be very high in inflammatory Omega 6 linoleic acid, which is in my view the main reason to switch to OO from conventional "vegetable oils".

  5. 5
    Apicius
    June 12 2016
    You can get extra virgin olive oil that has been bottled in Italy under strict supply chain controls. Just like the wine industry with their special labelling procedures, you can look for PDO mark on the bottle, which means it comes from a geographical region designated for the quality of its produce. You will also see other numerical codes, which provides the unique ID of that bottle that can be traceable back to the origin. Of course, just like fine wine, you pay for top quality. Another avenue, that is closer to the normal prices of the everyday consumer, is to buy from organic food wholesalers that are known for good reputation. In Canada and United States, a good example is Muir Glen. They are known for good quality control with sourcing and preparing their products for sale. You can find their products on the shelves next to the other brands...always a tad bit pricier, but not completely out of the price range of the everyday consumer.
  6. 6
    Jennifer
    October 1 2018
    What do you know about “Fresh Pressed Olive Oil” from Olive Oil Hunter?

Leave a reply

Reply to comment #0 by

.