EVOO Flavored with Sage (Salvia Officinalis)

The most common variety of sage was first found in the area surrounding the Mediterranean sea, but currently it is found in North America as well. For thousands of years sage has been used for a variety of culinary and medicinal purposes.

In medicine it has been used in connection with sprains, swelling, ulcers, and bleeding.

Sage in bloom

Research conducted in 2009 at the Allergy Clinic in Landquart, Switzerland, found that combined with echinacea, sage is as effective as the painkiller lidocaine in relieving sore throath pain, confirming the traditional use of sage tea for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.

Sage in bloom

Other studies show that the herb's bacteriia-figthing qualities makes it a potent breath freshener.

Sage is best started from a plant since it can take up to one year to establish itself.

Sage leaves

To flavor EVOO, insert either loose fresh leaves, or tips including flowers, when the plant is in bloom, in a glass bottle sterilized in advance by washing it in hot water and drying in a hot oven, then adding oil. Flavor will be noticeable after a couple of weeks. As for the other herbs, the more leaves are added the stronger the flavor of the condiment. Please experiment to find your own taste. Should the flavor be too strong, transfer some EVOO into a different container and add fresh oil to the original bottle.

Flavored EVOO

Extra Virgin Olive Oil Flavored with Sage Leaves: image 1

Extra Virgin Olive Oil Flavored with Sage Tips in Bloom: image 2
Extra Virgin Olive Oil Flavored
with Sage Leaves and Blooms

Journals and Journeys: bottom page illustration
Journals and Journeys • © Loris Scagliarini (Lorini) 2000-2016