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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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| Dark olive oil | How to Infuse Oil with ANYTHING |
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Excellent 👌🏻 Greetings from Scotland ♥️ Have a lovely day everyone 🌻
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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
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
i am learning a lot from you i want to say that you are my culinary teacher
Thank you🌹🌹
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
elinize sağlık…
There is a contraption that pits cherries, you can probably use it on olives especially if the integrity of the olive shape doesn't matter
To pit olives I use this technic, just press the olive like you do with ecrase garlic and the pit will come out easily.
Great video and a curious technic
Hellooo
Always fan of you teachings
Use a metal straw
Thank you for the recipe. what can I use this oil for? do you use it same like using olive oil?
Now I want to test infusing and thickening a white balsamic so it looks like regular olive oil.
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.
What an improvement in production quality! This channel is a gem
Good
better way to pit olives is to roll them between two cutting boards. Now share what the curing process needs to be for the black olives.
Hey Chef, can you pls. tell us the amount of olives and oil?
I wonder, how and if you will get the cheesecloth clean. In Europe we have some bags for vegetalbes in the supermarktes, they are very cheap. I often use them instead of my fine cheescloth. 🙂
Increíble aceite👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥇🥇🥇🥇🥇🥇. Como dices, me imagino " infinitamente delicioso ". Gracias por esta receta. Hoy encontré tu canal y me gustó mucho. Seguiré aprendiendo mucho contigo.
Thank you so much for the secret chef 😉💕😘
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.
Is it pickled black olives?
Thank you for your series. I appreciate the hard work you put into every video. 👍
I love you chuvak.
The best chef born to teach congratulations for your videos are amazing and funny..