Making of BLACK olive oil


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Have you ever heard of Black olive oil, guys?🤔 This is such a very simple, but spectacular positive eating recipe, that I feel everybody will have to take a look at once or more.
Making infused and flavoured oils is one of the ones perfect saved Chefs secrets and techniques. They are really easy to make, there’re such a lot of diversifications, however other folks stay on staying facilitated & stunned with flavoured oils.
You would possibly have already watched my different video on How to Infuse Oil with ANYTHING: This one is the same, however very other!
First of all, I’m the use of a special infusion methodology right here. We’re no longer going to warmth the oil on this case, to stay its cold-pressed qualities.
Second, we don’t seem to be truly infusing it with any exterior flavours. Our function is the color on this case.
And 3rd, we’re the use of simply 1 component right here: olives!
Enough stated. Let’s watch the video!

Enjoy!✌🏻

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27 thoughts on “Making of BLACK olive oil”

  1. hi chef i have a little question regarding controlling the change in pH for a drink ive been working on

    ill explain in more detail once you reply
    thanks in advance

  2. 1:15
    havent tried it yet but what i would try to pit them: put several olives between 2 cutting boards and…uhm…sit on the board! and move around so that the top cutting board moves and the olives get mushed up between the boards

  3. Hi natalia i just watched alot of videos of you
    I want to talk about modified starch and carboxymethyl cellulose cmc please talk
    About it
    I watched the carrageenan and i want to know more about thous kind of products

  4. I would use a spice grinder instead of a blender to make the black olive powder. It would most likely make a much finer powder then any blender can do and then just blend it a bit in a normal blender to mix it or use a immersion blender. Other then that this is very intriguing and I will keep it in my chefy pocket for future use.

  5. Increíble aceite👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥇🥇🥇🥇🥇🥇. Como dices, me imagino " infinitamente delicioso ". Gracias por esta receta. Hoy encontré tu canal y me gustó mucho. Seguiré aprendiendo mucho contigo.

  6. Prob someone already said, but I press the olives the back of a table spoon, which makes the pits come out easy. I just press the whole bunch as flat as possible, then pick out the pits. They usually come out with little flesh adhering.

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