Olive Oil
In modern Southwestern and Mexican cooking, olive oil is sometimes used as a healthier oil alternative or to impart its distinctive flavor to a particular recipe. For these cuisines, I prefer the richer, more buttery Spanish extra-virgin olive oils, as their flavor is not as grassy and dominant as Italian Tuscans, and is the type used in the Americas since the arrival of Spanish missionaries and explorers.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Lemon-infused olive oil
Combine 1 cup good-quality Spanish extra-virgin olive oil with 4 teaspoons natural lemon flavor (I like Simply Organic brand), found in the spice sections of natural foods stores, well-stocked super markets, or specialty markets. Makes about 1 cup. Store at room temperature for 2 to 3 weeks.
Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.
Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.
Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
