Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, olives in olive oil. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Olives in Olive oil is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Olives in Olive oil is something that I have loved my whole life.
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. Olive oil and extra virgin olive oil are both made from olives, but the method of extracting the oil is different. As a result, they have different colors, tastes, and health properties.
To get started with this recipe, we have to first prepare a few ingredients. You can have olives in olive oil using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Olives in Olive oil:
- Prepare Large pitted green olives
- Get 1-2 cloves garlic, chopped
- Get 4 tbsp olive oil, extra virgin
- Get 1 tsp dried oregano
- Get 1 dash fresh lemon juice
The differences between the traditional and modern method are also shown - from harvesting to grinding to extracting. Extra virgin olive oil is one of the best edible oils with its pleasant flavor, antioxidant properties and health benefits. Of all the edible oils, extra virgin olive oil has one of the highest levels of monounsaturated fatty acids. Unrefined: Unrefined olive oils are produced without any chemical or heat extraction processes, and are thus higher in quality.
Instructions to make Olives in Olive oil:
- You can add pickled green and red peppers, feta cheese, manchego cheese, pickled garlic, pickled artichoke, jalapeños and so on. The possibilities are endless, so go ahead and experiment.
- Mix all the ingredients together well.
- Cover and let the olives marinade out of the fridge until needed.
The olives and resulting oil may be washed, filtered, and decanted, but that's it! Cold-pressed: Cold-pressed is the least refined and most natural process in olive oil production. Olive oil varies in color and flavoring depending on the ripeness of the olives, climate, type of soil and producers preferences. Color, which can vary from dark green to almost clear, depends on the refining process and is not a good indicator of flavor. A good quality olive oil will be thicker than refined.
So that’s going to wrap it up for this special food olives in olive oil recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
