| Prep: 10 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 678 | 75g | 10g | 18g |
| sugars | fibre | protein | salt |
| 15g | 3g | 1g | 0g |
I can’t express enough how much I adore the Oregano Infused Olive Oil recipe. The symphony of fresh fruits marinated in rich olive oil, accented by the citrusy zing of lemon zest, and garnished with the distinct aroma of oregano is something truly magical to the senses. This recipe, in a way that mirrors my own Afro-Southern roots, shakes up the conventional, marrying the humble fruit facts of Southern cuisine with the olfactory voyage of a world-class olive oil.
The Passion Behind The Recipe
Every dish tells a story and the Oregano Infused Olive Oil is no different. The gentle Mediterranean whisper of the olive oil, coupled with the sweetness and variety of the chosen fruits remind me of my home in Atlanta, where my Nigerian parents often combined the familiar with the unexpected in our daily meals. It’s like a love letter to my upbringing – warm, eclectic and packed full of flavor.
Beyond Taste: A Healthful Treat
And the benefits of this recipe transcend just sensational taste. The key player, olive oil, with its heart-healthy monounsaturated fats, has been linked to improved cardiovascular health by the Harvard Health Blog. The berries bring in antioxidants that help to combat harmful free radicals in our bodies, while the crisp slices of apple, pear and orange add a dose of dietary fiber to enhance digestion. Plus there’s oregano, a plant famously rich in antioxidants and antibacterial properties according to Healthline.
This Oregano Infused Olive Oil is reminiscent of a deconstructed fruit salad, with its gorgeous display of colors, textures and tastes. I’d recommend serving it along with crusty bread, over a bed of arugula, or as a surprising twist in a cheese platter. Alternatively, drizzle it atop roasted vegetables or grilled fish, in line with the traditions of a Mediterranean diet.
One thing’s for sure, this fusion recipe hasn’t seen the last of my kitchen. Nor, I suspect, will it see the last of yours once you’ve tasted it. So here’s to great food, robust health, and the joy of blending the best of different culinary worlds.
What You’ll Need
- 2 cups extra virgin olive oil
- 1/4 cup fresh oregano leaves
- Zest of 1 large lemon
- 1 dry pint mixed berries (strawberries, blueberries, raspberries)
- 1 sliced orange
- 1 sliced apple
- 1 sliced pear
Method
Step One
Start by washing all the fruits and the fresh oregano leaves thoroughly. Zest the lemon and keep it aside. Also, slice the orange, apple, and pear and keep them aside.
Step Two
Take 2 cups of extra virgin olive oil in a large saucepan. Add in the fresh oregano leaves and lemon zest and gently simmer over low heat. Simmer the oil for about 10 minutes, stirring occasionally.
Step Three
After simmering, remove the saucepan from heat and allow it to cool at room temperature. This will help the oil absorb all the flavours of the oregano and lemon zest.
Step Four
Once the oil is cooled, strain it through a fine mesh strain into a large bowl, discarding the oregano leaves and lemon zest.
Step Five
Take a large glass jar and put the sliced fruits and mixed berries at the bottom of the jar. Then, pour the strained olive oil over the fruits. Make sure all the fruits are submerged in the oil.
Step Six
Cover the jar with a tight lid and place it in the refrigerator. Let it infuse for at least a week before using.
Step Seven
Before using, give it a good shake to distribute the flavours. Use this Oregano Infused Olive Oil as a salad dressing, in cooking, or as a dipping sauce for bread. Enjoy!
