Olive seasoning oil

How do you use seasoning oil?

Seasoning oils based on extra virgin olive oil are extremely versatile in their use and can give many dishes that little bit extra. However, it is important to remember that seasoning oil should never be heated as otherwise the flavour may change or evaporate. Here are some examples of seasoning oils that can be used in the kitchen:

Salads: The right seasoning oil can transform an originally boring salad into a delicious gourmet experience. In other words, seasoning oil can complement the dressing wonderfully and intensify the flavour. Here we have an excellent dressing for leaf salads with our seasoning oil made from olive oil with lemon, orange & chilli pepper.

• 3 parts seasoning oil
• 2 parts apple cider vinegar
• 1 part water
• Salt & pepper

Other seasoning oils that are ideal for dressings are our olive oil with lemon and our olive oil with orange.
You can find more recipe ideas, including for dressings, on our delicatessen blog.
Pasta: Seasoning oil is ideal for refining savoury pasta dishes. A classic example is "Spaghetti aglio e olio" with garlic and chilli pepper seasoning oil.
Add a little olive seasoning oil to the pasta after cooking, especially when preparing simple dishes such as spaghetti aglio e olio. It adds a flavourful kick.
Risotto, bruschetta, stews & soups: A few drops of the right olive seasoning oil over various dishes makes for a gourmet experience. Such as tomato soup with truffle seasoning oil
Marinades & dips: Olive seasoning oil is an excellent base for marinades. In combination with herbs and lemon juice, seasoning oil is ideal for marinating meat, fish or vegetables.

How do you make seasoning oil?

Of course, you can also make your own seasoning oil relatively easily. However, there are a few things to bear in mind. A high-quality olive oil should always be used as a base. When heating the olive oil to transfer the flavour, the smoke point (180°C) must not be exceeded. Here is a recipe for a chilli olive oil with fresh chilli peppers:

• First wash the fresh chilli peppers carefully under hot water, remove the stem, dry and cut into fine rings.
• Heat the olive oil in a pan at a low temperature (do not exceed the smoke point). Add the chilli peppers and heat for a further 2-3 minutes while stirring.
• Remove the seasoning oil from the heat and leave to cool.
• Pour the seasoning oil into a clean bottle. It is advisable to remove the chilli peppers from the oil after approx. 2 days, as the spiciness intensifies over time.