Add sensational zip to raw or steamed vegetables by simply drizzling with this heavenly concoction. Virgin, or extra-virgin, olive oil is produced sans chemicals. Despite marketing claims that state olive oil is a superior food, I’ll take an avocado over olive oil any day. Why? Primarily because avocados are unprocessed, and secondarily because of their nutty, creamy taste. However, when presented with a beautiful, olive oil gift, what does one do?
Ingredients:
1 c extra-virgin, cold pressed olive oil
1 large clove smashed garlic (with press)
1 pinch sea salt
1 dash red pepper flakes
¼ teaspoon finely chopped chives
Directions:
Add ingredients to a mixing bowl and blend with a fork. Drizzle over vegetables, rice, or any morsel in need of a flash of flavor.
Store remaining olive oil in a well-sealed container in the refrigerator. As the olive oil is infused with the garlic and spice, it simply gets better with time.
Most olive oil is of poor quality, and you have seen me complain that much of what you buy in the store isn’t even 100% olive oil, as well as rancid. However, I just visited a local olive farm, and tasted their olive oil. What does one do with a $20 bottle of olive oil? Well, the last thing you do is ruin it with heat. That is why I came up with this no-cook idea. I’m still not a big fan of olive oil, but if you receive a gift, or find a local provider, this recipe is a sure bet.
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