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Infused Oil - Flavored Oil:
What's the Difference?
Infused
Olive Oil - olives are
pressed and produce oil, then a flavoring or fresh products are added to flavor.
Flavored
Olive Oil - fresh
fruits or herbs are pressed along with the olives to make oil.
It is possible to make excellent infused oil at home using dried herbs.
The intensity of the flavor varies with the season, whether the herbs are wild
or domestic, how the local growing conditions have been, etc. It takes a lot of
trial and error. It is more art than science and the people who are good at it
are reluctant to share their trade secrets. The oil will pick up the flavor
fairly quickly, in a few weeks, and then slowly intensify. It is fine
to leave the herbs in for a long time; eventually all the flavor leaves the
herbs and the oil flavor will stabilize. However....
WATCH OUT; there are safe and unsafe ways to make infused
olive oil. The unsafe way is to put anything in the oil that contains a trace of water or moisture. That would include garlic, lemon peel, fresh
peppers, fresh herbs and spices. The oil does not support bacterial
growth but the water-containing herbs do. Botulism bacteria can
grow in this type of environment, even in a sealed bottle.
Flavored olive oil is made fresh in the press. The
olive and fresh fruit or herbs are cold pressed (if the olive oil is extra
virgin) together. No heat or artificial additives are added and all water is extracted making flavored oils completely safe. All oils sold by il Fustino are flavored not infused.
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Cooking Classes
For classes
call (805) 845-3521 or please visit our store. Pre-payment is required to
reserve class space. Class spaces are sold on a first come, first serve basis.
We realize that
cancellations sometime occur. If your cancellation is made 48 hours prior to
the class, we will happily give you a full refund or apply the fee to another
class. Otherwise the payment is nonrefundable.
The menus are subject
to change due to availability of ingredients and/or at the chef's discretion.
 June
10, 2010, 7:00 TOMATOES!! The U. S. Supreme Court on May 10, 1893 declared that the
tomato is a vegetable. Menu - Rue 57 Salad
-
Zucchini & Tomato Bake
-
Scalloped Tomatoes
-
Stacked
Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing
$30
Hurry only 2 openings remain!
 June 24, 2010, 7:00 Filled Pasta Chef John Fernandez returns by popular demand. This time he will make filled pasta.
Menu
- Pasta alla Checca
- Porchini Ravioli with a truffle butter sauce
- Pear Ravioli with a pancetta walnut Gorgonzola cream sauce
- and maybe more...
$30
Note: il Fustino books private evening events. The store provides
a beautiful space for an evening get together.
To reserve or for questions, please call Laura
at il
Fustino 805.845.3521.
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June
is proving to be a very busy month. It starts with il Fustino supporting a work
of art at
il Fustino is also participating in the 6th Annual Los Olivos
Jazz and Olive Festival, located in charming downtown Los Olivos on Saturday
June 5th from 1:00 to 4:00. Tickets are available for $40 each. Over 650 people attended the event in 2009. For more information or to order tickets, call (805) 895-0476.
Tre Anelli
These are the recipes from our last class - the Spring Bistro Menu: