by Giannakos Estate March 07, 2016 3 min read 0 Comments
This is the first of many infusions we're offering to our customers this year. Infusing Extra Virgin Olive Oil(EVOO) is really straight forward and the best practice is to do it yourself. Why DIY? So you're not ripped off.It's especially important to do it yourself so that you're not misled into purchasing a lower grade olive oil that's had other flavors added to it.
Our main goal of this series is to educate our customers on the proper methods of infusing extra virgin olive oil so they can achieve the highest quality, flavor, aroma, and health benefits. Infusing garlic and olive oil is a superfood match made in heaven. I don't recall any dishes that doesn't involve adding olive oil and garlic together - thus leading to Ilias and Sons first fusion. Enjoy, and comment if you have any feedback.
There are many articles on the Internet and social media that can walk you through the process. However, our research has revealed that most walk-through articles rarely teach the reader how to select the most important ingredient - EVOO.
In order to maximize the quality of your infused olive oil, it's absolutely essential that you research what EVOO is and how to guard against being misled. There are many infused olive oils that do a great job of disguising the true, fresh flavor of EVOO... and by doing your homework you can outsmart them!
To help you, over the next few months we will be offering you the chance to learn from us on what to look for. We'll even give you the chance to test your knowledge when selecting the herbs, spices, garlic and olive oil that you'll infuse, while also ensuring that you get the best and highest quality.
Our speared garlic Extra Virgin Olive Oil (EVOO) is made with 100% fresh, Greek, organic, EVOO and Canadian-grown garlic. We only infuse small 8 liter batches to make sure we remove any botulinum spores - and give you the highest quality. There are no artificial colors, flavors, or preservatives.
We love garlic and so do our customers. This is a wonderful, high-concentrated garlic-infused EVOO that adds a rich flavor and aroma to any dish. Dribble this Speared Garlic EVOO onto your fish, meats, vegetables, bread, and salad's for a gourmet garlic experience.
Heat is required when making garlic-infused EVOO to kill any botulinum spores that may be present in the garlic.
8 liters Extra Virgin Olive Oil
15 Garlic bulbs
Step 1: Peel Garlic
Step 2: Crush the Garlic - With a Knife smash the garlic until it spreads open. Some may want to dice and or machine process. This method is not preferred as it leaves a higher volume of pieces to strain.
Step 3: Sauté the Garlic in Extra Virgin Olive Oil for 5 minutes on medium heat.
Step 4: Heat - Add the rest of the Olive Oil, bringing the heat down from medium to low until it begins to lightly bubble. As a precaution, we ensure that we leave it to simmer for 20 minutes to make sure that any botulinum spores are eradicated if present.
Step 5: Straining - We use 3 industrial strainers and cheese cloth to ensure all garlic is removed from the EVOO.
Step 6: Remove from heat source and let it cool. This is where the Garlic and EVOO become infused and provides the great taste.
Step 7: Store in a refrigerated area.
Step 8: Enjoy!
Stay tuned and sign-up to our newsletter if you're interested in learning more about how to Infuse your own EVOO.
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