Infused Olive Oil for Cooking

Infused olive oil for cooking seems out of place in a blog about making your own skin care so why am I talking about using infused olive oil in cooking? In my book Off Your Face Creams, I give you the option of using a small amount of cannabis in whichever oil is being used for the product, or using an oil that has been prepared in a larger volume.

It’s a balancing act because I want to introduce you to a wider variety of oils that are incredibly good for your skin and are the best ones for that product. This is possible if you are using the Ardent as you can process very small amounts.

If however, you have made a large batch with a single oil, most video instructions will nearly all tell you to use coconut oil. Nothing wrong with that and it is good for baking, but it has limited functionality for skincare and always has to be adapted to make it feel better.

When doing a large batch, I suggest using one of a few different oils such as Rice Bran Oil as it is so versatile. Tigernut Oil and Marula Oil are also excellent choices in so many skincare products with a wide range of skin benefits. However,  Olive Oil is used in one very specific cream I make and there is nothing better for that particular cream. But it can mean that you have some of cannabis infused Olive Oil left over So what to do with it?

You can use it neat on your skin. After a shower, lightly towel dry and apply a small amount to your skin and let it sink in.

A lot more fun though is to make a Spanish aioli recipe. Let’s start off right by saying it correctly, but aioli pronunciation is harder than you think because it depends on what part of Spain you live in. In fact, the spelling changes in different areas and of course, the recipe changes in different areas.

At its simplest, the word is a combination of the words “garlic and oil”. After that, it stops being simple. Spain thinks they invented it and France thinks that they did. Within Spain, different areas make claim to who invented it first and how it should be made. And of course, everyone’s grandmother makes the best version.

I do try to say it correctly for wherever I may be but, hell guys, if you want to call it aioli sauce for burgers, that’s fine with me. I know what you mean. I highly respect local customs and historical tradition, but at a certain point, give it up and just make some and enjoy it!

If you have read this far (thank you for staying with me!), I have probably annoyed some people by spelling it differently and I am not going to suggest the traditional pestle and mortar recipe but show an immersion blender aioli. If you are already thinking this is heresy, you will be really pissed when I start adding the cannabis!

Here is a simple little video showing how easy it is to make. The charming chap in the video suggests using sunflower oil or Olive Oil.

I suggest using cannabis infused Olive Oil and because I don’t actually like the taste of cannabis too much (love the effects though!), I use a really fruity and strong extra virgin Olive Oil and I love using Olive Oil in cooking.

This shows how to thicken aioli and how easy it is to make. For me, the easier it is, the more often I am going to want to make it and after adding it to your dishes, the last thing you will be chatting about is how it was made or having a debate on aioli vs mayo!

Aioli recipes are numerous and there are some twists I like to add when making mine. To make a spicy aioli recipe, I add some chilli pepper or powder. Excellent when using small amounts in a spread rather than as a dip.

Roasted garlic aioli is one of my absolute favourites. Put some whole garlic heads in the oven and roast for 25 minutes. Oddly enough, roasting a larger amount does not make it overpowering but it does become sweeter and a little more smoky.

Saffron is a hugely popular flavoring in Spain – no proper paella would be without it. Saffron aioli is another one I enjoy. Take a few strands of garlic into a couple of tablespoons of hot water and let it soak for a few minutes. Then whizz it in with the other ingredients.

I also like to add caraway seeds. Yep, that’s probably a step way too far for the traditionalists and is probably even a criminal offence somewhere. Try it though – yum!

For an aioli recipe without egg (sometimes also called dairy free aioli), you can substitute aquafaba for the egg. Aquafaba is the water you get in a jar or tin of chickpeas. Normally, you rinse it away but if you add 2 or 3 tablespoons to your mix, you can omit the egg. There are a load of recipes to show you how to make aquafaba mayo online so just adapt one.

In Spain, aioli is commonly put on your table with some bread and olives for you to eat whilst you are deciding what to order off the menu. Paella and several other dishes will always come accompanied with a dollop of the dip as well. 

Well now you can make your own but tread gently when using your special Olive Oil in cooking. Yours is loaded, so take it easy and pace yourself.

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