Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 My mom recently tipped me off to a fantastic little thing at our local Cub Foods store.... in the olive bar they have a container that's a mix of olive oil, garlic, and red hot peppers. Basically full cloves of garlic and big chunks of cut up hot peppers in olive oil. They're crunchy and delicious (also hot but to a degree I can handle vs raw garlic NOT soaked in olive oil) My question... has anyone here made anything like this before? I would assume I could just put some garlic and peppers in olive oil, throw them in the refrigerator, and then eat them after a day or two of soaking BUT every time I have ever refrigerated olive oil it has turned into a solid. The olive oil in this delicious dish doesn't turn to a solid in the refrigerator. Is that because of the peppers or do you think they add water to thin it out? Maybe at $8.69 a pound I'd be better off just buying it!?!?! Inquiring minds, Candace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 That sounds great! I will ask some olive oil people at the farmers market. There may be oils that are pressed at different times of year to keep it liquid. Or it may be the added garlic and peppers. Good question. One thing for sure - don't leave garlic and olive oil out on the counter. It creates an anaerobic environment that is ideal for botulism to grow in. Gayla Always Enough Ranch Acampo, California aeranch@... Garlic and olive oil > My mom recently tipped me off to a fantastic little thing at our > local Cub Foods store.... in the olive bar they have a container Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 I wouldn't think they added water....Maybe this will shed some light.. I found it in my computer files.. Buying and storing tips Cooking oils can become rancid when exposed to heat, light, and oxygen. As a result, oil processing that uses these methods affects the nutritional content, storage life, and quality of oils. Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils (see definitions below). Select oils in light-resistant plastic containers or dark brown or green glass containers. Extraction Methods Mechanical (expeller) extraction During mechanical extraction, an expeller press crushes the seeds, nuts, or vegetables to extract the oil. This pressing is done under intense pressure, and raises the temperature of the oil to 185 to 200°F (85 to 93.3°C). Typically, nuts and seeds are heated up to 250°F (120°C) before being placed in the expeller; heating makes the pressing more efficient. Some manufacturers produce “cold-pressed” oils—a term typically used to describe oil that was extracted without using additional external heat. This term is also used when cold water is run through the expeller, keeping the temperature of the oil from rising. However, there is no legal or binding definition of “cold-pressed,” so oils may be so labeled even when temperatures were quite high during pressing. Solvent extraction Solvent extraction is a more efficient and complete method of oil extraction, and is therefore the preferred method of large cooking oil manufacturers. During solvent extraction, nuts and seeds are cracked to expose the oil, and then combined with a chemical solution containing a solvent (typically hexane). The solvent pulls the oil from the nut or seed. The oil-solvent mixture is then heated to about 300°F (150°C) to evaporate out the solvent. Refining Methods Unrefined oils Once the oil is extracted (either through mechanical or solvent extraction), manufacturers may simply filter the oil to remove some impurities and sell it as unrefined. Unrefined oil retains its full natural flavor, aroma, and color, and many naturally occurring nutrients. Refined oils To extend the shelf life of the extracted oil, some manufacturers refine oils. Refining can include as many as 40 different steps, including bleaching, deodorizing, and degumming. Refined oils are clear, odorless, and less flavorful than unrefined oils, and are more suitable for high-temperature cooking. When purchasing olive oil, choose oil that is labeled “extra-virgin” or “virgin.” Virgin olive oils are produced from the first pressing of the olives, and are unrefined. As a result, these oils are more flavorful and more healthful. Store canola, olive, and peanut oils in the refrigerator or in another cool, dark place. When refrigerated, olive oil tends to develop hard, white flakes. These flakes do not alter the flavor or quality of the oil, and disappear once the oil reaches room temperature. Availability Canola, olive, and peanut oils are available in most grocery stores. However, to purchase expeller pressed, unrefined, and organic cooking oils, it may be necessary to go to a natural food store. Preparation, uses, and tips Due to their stable chemical nature, monounsaturated oils are suitable for low, medium, and high-temperature cooking. Olive oil, rich in flavor, is used frequently in marinades, sauces, and salad dressings. Canola oil has a milder flavor, which makes it good for baking. Peanut oil is often used in Asian cooking and to make salad dressings and sauces. Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. From: Candace P <cpodratz@...>Subject: Garlic and olive oilhealth Date: Sunday, July 20, 2008, 6:20 PM My question... has anyone here made anything like this before? I would assume I could just put some garlic and peppers in olive oil, throw them in the refrigerator, and then eat them after a day or two of soaking BUT every time I have ever refrigerated olive oil it has turned into a solid. The olive oil in this delicious dish doesn't turn to a solid in the refrigerator. Is that because of the peppers or do you think they add water to thin it out? Maybe at $8.69 a pound I'd be better off just buying it!?!?! Inquiring minds, Candace ------------------------------------ Quote Link to comment Share on other sites More sharing options...
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