Description
Infusing spices into olive oil using sous‑vide at 60–65 °C extracts essential oils while preserving oil quality.
Technical
Heat‑assisted diffusion extracts volatile terpenes and aldehydes from spices into the oil, while the mild temperature preserves monounsaturated fatty acids. Polyphenols and phenolic compounds are also solubilized, contributing to flavor and antioxidant activity. Excessive heat above 70 °C accelerates oxidation of polyunsaturated fats, producing off‑odors and rancidity.
Science
Primary Reaction
Extraction of volatile and non‑volatile spice compounds into olive oil via heat‑assisted diffusion
Sensory Profile
Aroma ()
floralherbaceouswarmspicyearthynuttypepperycitrusywoodyanise-like