Olive oil jam recipe
Extra virgin olive oil is a classic of the Mediterranean diet that can be used in countless formats: from some Toast with EVOO Even in fried foods, stews, preserves and as salad dressing and other dishes. And, of course, it doesn’t escape the Innovation in food And for some time we have begun to see derived products such as olive oil jam, An extra virgin olive oil cream that surprises with the delicious combination of “liquid gold” with the sweetness of sugar.
The good news is that you can make your own jam recipe with your favorite olive oil at home and give A special touch to your dishes that will captivate lovers of the mixture of sweet and savory.
What oil to use for EVOO jam?
The protagonist is going to be the olive oil, so choose an extra virgin From the variety that you like the most, from an intense picual, to a softer variety. From Beloleum we love the combination with the Arbequina, since being light and fruity it allows the sweetness of the sugar to also be perceived very well on the palate, avoiding the risk of the EVOO “taking over” the preparation.
Are you curious to discover this olive oil sweet? Let’s go with the recipe!
Ingredients for extra virgin olive oil jam
- 25 grams of white sugar
- 20 grams of cornstarch
- 325 milliliters of water (75 for the syrup and 250 to mix with the cornstarch)
- 115 milliliters of Arbequina oil beloleum
Steps to make olive oil jam
1. Prepare the syrup
Put 75 milliliters of water and 25 grams of white sugar in a stainless steel pot. Bring it to a boil and let it thicken until it becomes a syrup at the point of a strand. This occurs when it reaches approximately 105 degrees, something that you can check with a kitchen thermometer or with the following homemade method. Always with your fingers wet in cold water, take a small amount of syrup between your fingers and check if fine filaments are formed that break easily. That will be the point of our syrup.
2. Dissolve the cornstarch in warm water and gain consistency
Add the cornstarch at 250 milliliters of warm water and mix well, until you get a uniform mixture. In another pot, heat the mixture of water and cornstarch over medium-low heat until it acquires a greater consistency.
3. Mix the two preparations and incorporate the EVOO
Let the two mixtures cool down. Once warm, mix them well while you gradually integrate the olive oil, until you get a homogeneous mixture. You can also do this last step in the Thermomix.
4. Keep fresh and in a jar
Olive oil jam is a delicate and perishable product, so consume it in the days following its preparation. You can store it in a jam jar and preferably in a dry and cool place, other than the fridge. as in The conservation of olive oil, prevent your jam from being given light.
Uses of olive oil jam
toast with oil jam
It is the star combination and an alternative for lovers of bread with oil or jams. The perfect breakfast along with a latte and a piece of fruit. At Beloleum we love it!
In Montaditos
Let your imagination fly. Here are some of our favorites:
- with brie cheese and olive oil jam
- With sardine, piquillo pepper and cured cheese slices
- Beetroot hummus crowned with EVOO butter
With dark chocolate ice cream
A delicious combination for a gourmet dessert
And you, where would you integrate this olive oil cream? Try it and enjoy it!
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