| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 50g | 7g | 20g |
| sugars | fibre | protein | salt |
| 15g | 3g | 1g | 0.01g |
I am excited to share with you one of my cherished recipes, the Hyssop Infused Olive Oil. Drawing inspiration from my Japanese heritage where infusing oils with various herbs and spices is fairly common, this culinary delight is a joy to craft and even more delightful to eat.
The essence of this dish lies in its simple but nuanced flavor profile—it’s slightly sweet and fruity, with a hint of earthy hyssop. The whiff of orange zest adds a refreshing zest, transforming plain olive oil into a culinary delight.
The Power of Hyssop
Hyssop, a sacred herb often mentioned in the Bible, has been praised for its potent medicinal properties. This flowering plant of the mint family contains numerous health benefits, including stimulating digestion, relieving respiratory conditions, and boosting immunity. It’s an effective antiseptic too, justifying the name Hyssop, which originates from the Greek word for ‘holy herb’.
Blend of Cultures in a Bottle
The Hyssop Infused Olive Oil reminds me of the beloved achuete oil from the Philippines, a staple in many households. Like the achuete oil, which is infused with annatto seeds, my recipe infuses an otherwise bland oil with zest and flavor.
This fragrant oil pairs well with almost any dish, from a simple grilled fish to a hearty roast beef. It can turn a plain salad into an exotic meal or turn a piece of crusty bread into a gourmet treat. Drizzle it over a pizza or mix it with pasta to give the dish a unique twist.
The Joy of Creating and Sharing
Preparing this recipe always takes me back to my childhood days in Seattle — the enlivening smell of fresh hyssop from our backyard, my mother’s warm kitchen filled with the tantalizing scent of simmering oil, and the sweet and tart taste of dried Pacific Northwest fruits. It’s memories like these that make cooking such a joy and sharing the final product an even bigger delight.
To encapsulate, the Hyssop Infused Olive Oil is more than just a recipe for me. It’s a fusion of flavors from my dual heritage and a testament to my love for crafting unique and healthful dishes. As I pass this recipe on to you, I hope you savor it as much as I do. Check out how to easily infuse oils for more inspiration and expand your culinary prowess with more exotic recipes!.
What You’ll Need
- 1 and a half cups of extra-virgin olive oil
- 2 tablespoons of dried hyssop leaves
- Zest of 3 oranges
- 2 cups of mixed dried fruit (your choice, could include apricots, cherries, raisins, etc.)
Method
Step One
Begin by heating the 1 and a half cups of extra-virgin olive oil in a saucepan over medium heat. You’ll want to heat it until it is warm but not boiling, and then remove it from heat.
Step Two
Add 2 tablespoons of dried hyssop leaves to the warm oil. Stir the mixture gently to make sure all the leaves are fully covered in oil. Allow this mixture to sit for about one hour so the oil can infuse with the flavor of the hyssop leaves.
Step Three
While your oil is infusing, begin zesting your 3 oranges. Be sure to remove only the orange part of the peel, as the white pith can be bitter. Once you’ve obtained all your zest, set it aside for the moment.
Step Four
Once your oil has finished infusing, strain it through a fine-mesh sieve into a clean jar or bottle, removing the leftover hyssop leaves. Add the orange zest into the oil, and stir gently to disperse it throughout.
Step Five
Take your 2 cups of mixed dried fruit and add it to the oil and zest mixture. Ensure the fruit is fully submerged in the oil, and then seal your jar or bottle.
Step Six
Leave your oil to infuse for at least one week before use, shaking it gently every couple of days. The flavor will intensify over time, so feel free to leave it longer if you desire a stronger taste. Remember to store your infused oil in a cool, dark place.
