Jordan Wine Country Table - Vol. 14, 2019 - 49

OLIVE OIL INFUSION TIPS
Storing Infused Oils
To preserve freshness, infused oils should be stored in
the fridge in an airtight container. Use oils within four
weeks. It's normal for oils to solidify and turn cloudy when
cold. Just bring them to room temperature before using.
Keep infused oils away from direct sunlight and extreme
temperatures.
Cooking with Infused Oils
Think of an infused oil as the Cadillac of condiments.
These aromatic, flavorful oils are best used as the finishing
touch in their pure form without additional cooking.
" My secret weapon in a simple salad vinaigrette dressing
is using an infusion instead of straight extra virgin olive oil, "
Knoll says. " The additional pop of flavor brightens the dish
and brings out the citrus notes in Jordan Chardonnay. "
The same guidelines work for a steak salad where
mushroom-infused or rosemary-infused oil is introduced
into the dressing to create a beautiful pairing with Jordan
Cabernet Sauvignon.
Packaging Infused Oils
Giving homemade olive oil infusions as gifts scores big
points with home cooks. Consider including a few recipes
for using the olive oils with your gift, or create gift baskets
with wine, a crusty baguette, gourmet cheeses and your
infused oils. Small mason jars are inexpensive and perfect
for gifting. Wrap the lid with twine and tuck in a sprig of
rosemary for a festive look.
Herb-Infused Olive Oil
To make this infused oil, fresh herbs and olive oil are blended
and then simmered in a sealed plastic bag to extract maximum
flavor. Because Jordan Estate Extra Virgin Olive Oil has a
peppery kick, the chef recommends using a blend of avocado
and olive oil so that the pepper doesn't overpower the
fine herbs. Experiment with a medley of herbs to find your
preference. Drizzle this oil over roasted chicken just before
serving with a bottle of Jordan Chardonnay. More subtle herbs,
such as parsley, basil and chives, complement elegant white
wines, while rosemary and thyme are known for highlighting
the earthy notes in Jordan Cabernet Sauvignon.
INGREDIENTS
2 cups herbs (Italian parsley, chervil, thyme, chives, tarragon
or basil)
1 cup Jordan Estate Extra Virgin Olive Oil
1 cup avocado oil or other mild cold-pressed oil
INSTRUCTIONS
Bring a pot of water to a simmer. In a blender, process all
ingredients together until smooth. Scrape the puree into a
freezer-sized Ziploc bag. Remove all air from the bag and seal.
Remove the pot from the heat and drop the bag into the water.
Submerge if necessary. Allow the oil to steep for 10 minutes.
Meanwhile, prepare an ice bath in a separate bowl. Remove the
bag from the pot and shock in the ice bath. Strain the puree
through a fine meshed sieve. Discard the solids and reserve
the herb oil under refrigeration for a longer shelf life. Use within
one month.
Safety and Botulism
Clostridium Botulinum, the bacteria that causes botulism,
is present in soil, and therefore also in vegetables,
mushrooms and herbs. Because it's anaerobic,
it thrives in an oxygen-free environment like oil. It's
important to heat the infusions adequately to kill the
bacteria. Cooking kills the bacteria, but not the spores,
so it's important to follow storage instructions carefully.
Fortunately, the risk of botulism is very small. According to
the Centers for Disease Control, there are about 145 cases
annually in the United States. Only 15 percent of those are
food-related. Take proper precautions to ensure the safety
of your thoughtful gift.
If you make your own oils, we'd
love to see them. Tag us on social
media at @jordanwinery so we
can admire your creations.
Kelly Huibregtse is a foodie, photographer and blogger
based in San Francisco, California. She loves a good
cabernet and spending time outdoors with her husband,
Patrick, and their black lab, Maddie. Learn more at
asideofsweet.com.
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Jordan Wine Country Table - Vol. 14, 2019

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 14, 2019

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