The Makings of Olive Oil from Eugene Pallisco

Nov. 22, 2010 - PRLog -- Olive oil, like a fine whiskey, is aged as a way to acquire the optimum flavor and constancy. Quite a few individuals do not enjoy the natural flavor of olive oil and seek to purchase brands that possess infused flavors of thyme, garlic, or rosemary (perhaps because they do not want to take a little time to do it themselves).

The infusion process works by first taking regular olive oil or extra virgin olive oil and pouring it through filters from the main batch of olive oil into a large metal pot. This step removes any small impurities and makes the olive oil truly smooth and easy to incorporate into recipes.

Next, fresh herbs such as rosemary and garlic are picked and put in a cheese cloth that is then tied and placed in the olive oil.

While the herbs and garlic are steeping in the pot with the olive oil, the batch is left in a cool environment for approximately 4 weeks to absorb and integrate all the flavors. Following this four week infusion process, the batch is then tested for taste.

Depending upon the level of flavor desired, the process may be repeated by adding more of a specific herb, spice, or other ingredient.

The final step in the act is placing the olive oil into useable containers that can fit on a shelf in a kitchen.

Large-scale olive oil producers follow a alike process for infusing their olive oil products (with a few extra steps involved) with herbs and tastes. Although, the chief difference between the process outlined above in your kitchen and a manufacturing surroundings are the kind of equipment used to create the final product.

Eugene Pallisco http://www.eugenepallisco.com is an accredited expert in the Olive Oil Importing Industry and a proven leader in the importing and distribution industries. With over 20 years of experience, Pallisco offers unique leadership and insight for growing niche industry importing businesses for the food sector.

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Eugene Pallisco is the CEO of Genco Olive Oil Importers and specializes in the importing of olive oil from various regions in Italy to the United States and areas in Europe.