Alana Maxwell - 23 Aromatic Olive Oil Recipes: To Flavor Foods

Aromatic Olive Oil Recipes To Flavor Foods By Alana Maxwell Thank you for purchasing this book. Enjoy! Copyright 2014 by Alana Maxwell All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Kindle Edition The author, publisher, and distributor of this product assume no responsibility for the use or misuse of this product, or for any physical or mental injury, damage and/or financial loss sustained to persons or property as a result of using this information. The liability, negligence, use, misuse or abuse of the operation of any methods, strategies, instructions or ideas contained in the material herein is the sole responsibility of the reader. As with any weight reduction program consult with your medical doctor.

The material contained in this publication is provided for information purposes only. Dedication This book is dedicated for people wanting to save money by making their own gourmet olive oils at home. Table of Contents

Some of the great master chefs use aromatic oils. These oils can be made at home very easily, and with a variety of ingredients to flavor all types of food. They can be easily stored in an airtight glass jar, often the original bottle the extra virgin olive oil came in they add the desired ingredients. They need to set for a time but that varies according to the ingredients.

After the oil has set it is ready to use and can be put in the smaller decorative containers because of the ingredients used. There are a number of foods to flavor with these oil recipes including salads, pastas, fish, meat or stews. It is good to keep in mind that a little goes a long way and by taste. Many of these seasonings contain culinary secrets that improve the flavor and entice you to eat a number of foods you may not ordinarily eat. The aroma alone will have you adding these oils to simple dishes while adding good fat to your dishes along with healthy beneficial herbs. By making your own gourmet oils you have control over the flavor and save money by making your own.

Once you find your favorite recipes, these decorative flavorful oils to try out on family and friends plus they make excellent gifts from housewarming to the holidays. Decorative inexpensive bottles can be found at the dollar store type stores or you can recycle olive oil bottles you already have.

If you are new to having herbs in the kitchen, there are many such as parsley, sage, basil and other aromatic yield the tastiest dishes and are healthy. Herbs can also be grown at home or you can purchase in the market. Depending on where you live, buying the herbs fresh in the store may be limited in availability due to the climate. Growing your own herbs is not as difficult as you think.

Once you determine what your favorite herbs are, you will see they are not that difficult to grow your own year round. To give you some ideas, here are some of the most common herbs used in cooking: Rosemary Both fresh and dry rosemary is used to flavor various dishes. The flowers are used to flavor salads; fresh or dried branches are used in dishes such as roasts, stews and potatoes. Rosemary brings out the flavor of lamb as well. An added benefit of using rosemary is that it helps food become more digestible. Thyme Thyme can be purchased dried or fresh.

If fresh thyme is refrigerated the herb will last about a week. If dry, it should be kept in dry and out of light. This herb is used in many dishes such as stew, fish, vegetables, stuffing, sauces, omelets, roasts, and mushrooms. Thyme also has characteristics that help make foods more digestible and respiratory ailments such as a sore throat. Sage Sage is known to have a bitter spiciness. The scent of sage is sharp and is similar to the smell of camphor.

Along with rosemary, it is among the most commonly used herbs. Oregano It is frequently used in cooking to flavor meat, fish, mushrooms, vegetables, and is the main ingredient of traditional pizza such as Marguerite (tomato, mozzarella, oregano). Oregano can also be used in the preparation of tomato sauces and fresh salads. Besides flavorful, oregano also helps with cold symptoms, helps to reduce cholesterol and constipation. Parsley Parsley used in virtually every kitchen, whether to flavor food, or decoration. Parsley has the ability to revive the flavor of other herbs and spices and proper for this, finely chopped is used in sauces, appetizers, meat and fish.

Besides helpful with digestion, parsley helps with bad breath. Marjoram Marjoram a very fragrant plant, that smells like thyme but sweeter and fragrant. It is ideal for flavoring pizzas, stuffed meats, meatballs, savory pies, mushrooms, vegetables, sauces, mixed salads, and shellfish. Mint Mint is an aromatic plant and the leaves are used. It is also one of those herbs that should be used sparingly. Its fresh flavor marries well with tomatoes, cucumbers, new potatoes, eggplant and zucchini.

Mint is also helpful with digestion and nausea. Tarragon Tarragon is an aromatic plant that can be used to flavor eggs, fish, seafood, meat, salads and sauces. The tarragon flavor is similar to anise and celery. Tarragon also contains digestive properties. Chives Chives is an aromatic plant scented leaves reminiscent of the taste of onion bulb and has an oval leaves are cylindrical and long bright green. Fresh chives can be refrigerated for 3 4 days, or it can be frozen.

It is generally used to prepare gravy, eggs, salads, stews, soups, flavored butter, potatoes, meat or fish. Chives contain vitamin C, phosphorus and trace elements, has cleansing, digestive and diuretic properties. Dill Dill is an aromatic plant, reminiscent of anise and fennel leaves of this plant are used. It is flavorful when used with eggs, salmon, shellfish, meat, stews and potatoes. Along with aiding digestion, it is also a natural diuretic. Basil Basil is aromatic plant that can be added to just about anything.

The best way to use basil is fresh, whole leaves or pull the leaves apart by hand and raw. Basil is great for indigestion and acts as an anti-inflammatory.

Aromatic oils allow us to give a touch extra scent to our dishes. There are many ways to incorporate these oils into your foods. The base oil should be olive oil, preferably extra virgin. This way the oil will not overwhelm the herbs that you add.

Unless stated otherwise, the oils should be stored in a dry cool location. You can come up with endless combinations based if you like the oil spicier or sweeter. Here are some recipes to get you started.

This homemade oil is excellent for salads. You can also use this to sprinkle on vegetables such as peppers, zucchini and eggplant before frying.

The oil will certainly bring out the flavor especially if you use fresh basil. Ingredients: 16 ounces of extra virgin olive oil 2 tablespoons of fresh basil 1 teaspoon of salt 16-ounce glass bottle with top Preparation: Clean fresh herbs thoroughly. If they have sand, dip them in a little water, and wait until dry before you use. Pour oil into the bottle then add shredded basil and salt. Place top on tight to marinate. Set Time: 30 days

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