Olive oils scented with herbs and flowers are not a new trend. Olive oils, flavored and fragrant, stored in clay jars are ancient condiments dated from the thirteenth century B.C. Scented olive oils were accessories for the Greek athletes because they were used as cosmetics.
From the Minoan age, lists were found in the palaces of Knossos in Crete about scented olive oils. They were a trend that continues.
Here is a present from me to you — two of my wonderful, flavored olive oil recipes.
Rosemary Flavored Olive Oil
One bunch (3-4 sprigs) fresh rosemary
Two chili peppers
Two tablespoons capers (in salt water) drained and cut in half
Five black peppercorns
Two cups of extra virgin olive oil
One 24 ounce glass bottle
Wash well the rosemary and the chili peppers and dry them on paper or cloth towels. Place the rosemary, chili peppers, capers and peppercorns in the glass bottle and cover them with the extra virgin olive oil. Seal the bottle tightly and store it in a dark place for ten days, shaking it every other day. The oil will keep for six months.
Mint and Garlic Flavored Olive Oil
One small bunch (3-4 stems) fresh mint
Five or six un-peeled garlic gloves
One chili pepper
Five or six peppercorns
Two cups extra virgin olive oil
One 24 ounce glass bottle
Wash well and dry the mint on paper or cloth towels. Roast lightly the garlic at 350 F for fifteen to twenty minutes. Let it cool and pierce with a knife. Place mint, garlic, chili pepper, peppercorns in the glass bottle . Cover with the extra virgin olive oil and seal the bottle tightly and store in a dark place for ten days. Shake every other day. The flavored oil will last for four to five months.
“Kali orexi” that is Greek for “Good appetite”. The Greeks believe that we must have the appetite for what is eaten. The appetite gives the body the proper hormonal condition to absorb the nutrients.