Greek celebrity chef Akis Petretzikis has shared a simple hack that can make cheap olive oil taste far more premium, and it only takes a minute to prepare.
Olive oil is an essential ingredient in countless recipes, but it is not always affordable, particularly for premium varieties. One factor behind its recent price increase is the climate emergency affecting Mediterranean nations, where the product originates. Since it is uncertain whether costs will drop again, households across Britain need to be inventive with how they use their olive oil.
One-minute infusion method
Rather than spending heavily on expensive infused or flavoured oils from shops, you can create your own at home using whatever affordable olive oil you have available. Akis appeared on Jamie Oliver's YouTube channel to demonstrate the quick method for infusing olive oil to achieve the finest possible taste.
He explained: "If you come across a simple bottle of olive oil without any character, I will show you an easy way to make it tasty."
Simple ingredients, easy steps
The positive news is that you don't require an extensive selection of costly ingredients to enhance your olive oil. In his video, Akis used a few cheap and easily accessible options that you might already have at home.
He explained: "Aromatic compounds are oil-soluble so it's easy to make a flavourful olive oil."
For variation, he suggests grabbing four 250ml glass bottles, though you can prepare larger quantities if you wish. Next, it's time to select your aromatics. Akis opted for five sprigs of thyme, orange and lemon peels, and 10 sage leaves, distributing them amongst the four different bottles.
Storage and usage tips
Following this, it's just a matter of filling all four bottles with olive oil and sealing them. Keep them in a cool, dark cupboard for two weeks to allow the infusions to develop. Akis advises you can then use the bottles within two months for optimal flavour.
He suggests using the citrus-infused oils for drizzling over salads to add a fresh zing, while the thyme and sage oils work best for cooking with meat and poultry.
