| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 248 | 28g | 4g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 0g | 0.6g |
The Magic of Pipicha
When I first came across the recipe for Pipicha Infused Olive Oil, I was instantly captivated by its unique combination of flavors. The infusion of fresh pipicha leaves—an aromatic herb native to Central America—imbues the olive oil with a distinct, almost citrusy flair that takes me back to my adventures in the great outdoors. Each time I prepare this, I’m reminded of the fragrant forest floors in the Rocky Mountains, where herbs and wildflowers blend seamlessly into the landscape.
A Symphony of Health Benefits
There’s something deeply comforting about the health benefits packed into this recipe. Olive oil is a fantastic source of healthy monounsaturated fats, which are known for their heart-healthy properties. Adding garlic, known for its anti-inflammatory benefits, and black peppercorns, which have antioxidant qualities, turns this simple oil into a nutritional powerhouse. Other herbs and spices like red pepper flakes and lemon zest not only offer robust flavors but bring their own health benefits to the table. For instance, lemon zest contains vitamin C, which is excellent for boosting your immune system.
Though Pipicha Infused Olive Oil is unique, it holds similarities to other herb-infused oils like basil or rosemary infusions. However, the pipicha adds a flavor that is unparalleled and difficult to replicate. This makes it particularly special and a great conversation starter when drizzled over dishes.
Versatile and Delicious
This infusion works beautifully as a finishing oil over grilled trout, another staple in my culinary repertoire. It also pairs well with roasted game meats or even to drizzle over hearty mountain fare like stews and roasted vegetables. Gordon and I often enjoy experimenting in the kitchen, and this oil has quickly become one of our go-to additions. It lends any dish a sophisticated edge, elevating every bite with its nuanced layers of flavor.
If you’re interested in exploring more about pipicha and its culinary uses, check out this informative article on Slow Food USA. For those keen on the nutritional aspects, Healthline has a fantastic breakdown of the benefits of olive oil.
So what are you waiting for? Try this extraordinary recipe and transform your everyday dishes into something truly gourmet.
What You’ll Need
- 2 cups extra virgin olive oil
- 1/2 cup fresh pipicha leaves, lightly packed
- 2 cloves garlic, peeled and lightly smashed
- 1 teaspoon black peppercorns
- 1 lemon, zested
- 1 tablespoon red pepper flakes (optional)
- 1 teaspoon sea salt
Method
Step One
In a small saucepan, combine the extra virgin olive oil and fresh pipicha leaves. Make sure the leaves are lightly packed to avoid overwhelming the oil.
Step Two
Add the peeled and lightly smashed garlic cloves to the saucepan, ensuring they are fully submerged in the oil.
Step Three
Incorporate the black peppercorns and lemon zest into the mixture, stirring gently to distribute the ingredients evenly.
Step Four
If you prefer a spicier infusion, add the tablespoon of red pepper flakes at this stage.
Step Five
Sprinkle in the sea salt, allowing it to dissolve slightly in the warm oil.
Step Six
Place the saucepan over low heat and allow the mixture to warm slowly for about 15-20 minutes. Be careful not to let the oil reach a boiling point; it should remain warm but not hot.
Step Seven
Remove the saucepan from heat and let the mixture cool to room temperature.
Step Eight
Once cooled, strain the infused oil using a fine mesh sieve or cheesecloth, discarding the solids.
Step Nine
Transfer the strained pipicha-infused olive oil into a clean, dry bottle or jar. Seal tightly and store in a cool, dark place. Use within two weeks for optimal freshness.
