This is an easy flavoured oil

Now that balconies and home gardens have blossomed with flowers and herbs, is the best time to prepare aromatic oils. All it takes is a couple of small glass bottles, some herbs and a bit of time for the taste of summer to continue to please the household for months to come. What's more, it is hard to imagine a healthier and equally tasty addition to starters, salads, fish or meat.

Olive oil is the fat most praised by doctors and nutritionists. Firstly, it is of vegetable origin, so it contains no cholesterol. Secondly, it contains a high amount of unsaturated fatty acids, which help to lower bad cholesterol levels. Their importance in the diet is highlighted in the latest nutritional pyramid experts recommend consuming (or even drinking) around 23 tablespoons of oil each day. 

Proof of its beneficial effects is provided by the people of the Mediterranean countries. Their diet, based on vegetables, fish and oil, makes them suffer less frequently from atherosclerosis and cancer than other nations.

Various types of oils can be found on the market, and by far the best of these is the cold-pressed Extra Virgine oil. An example of such an oil would be the Italian Bertolli Orginale, with its deep flavour and robust aroma. The characteristic bouquet of this variety gently brings out the best accents of the dishes. Due to its low combustion temperature, it is particularly recommended for salads, sauces, marinades or fresh bread. 

A completely different product is olive oil, which includes refined (purified) oil and the virgin variety. The Spanish Carbonell oil is definitely milder than the Extra Virgine version. It does not affect the flavour of the food and has a higher burning point, making it widely applicable and suitable for frying, baking and braising. Depending on the dishes for which the aromatic oil will be used, the appropriate variety should be chosen.

Anyone who has never tasted an aromatic oil does not know what they are missing. Such oil works well as a quick and convenient way to season a dish. Served with a slice of fresh bread, it makes a delicious starter. Served with the main course, it brings out and enhances the flavour of the dish perfectly. Italians are famous for pastas served with olive oil alone, such as spaghetti aglio, olio e peperoncino, which is pasta with oil flavoured with garlic and hot peppers. 

A bottle of oil with rosemary or basil flower and garlic pleasantly tickles the palate, but also looks beautiful. Small bottles of colourful oils filled with herbs are a charming addition and will do well as a kitchen shelf decoration or an exquisite and elegant gift.

This season, we particularly recommend the striking and extremely tasty slightly spicy oil with rosemary and coloured peppercorns. Tasty recipes below:

Oil with rosemary and coloured peppercorns

250 ml extra virgin olive oil (Bertolli)
2 sprigs of fresh rosemary
2 teaspoons coloured pepper

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