All photos: Eleni Sterious/Punch Media
Oloroso’s oysters conservas recipe
Mild extra virgin olive oil: 1 cup /200g
Whole garlic cloves : 9 (about 35g)
Rosemary : 2 sprigs (about 5g)
Thyme: 2 sprigs (about 2g)
Fresh bay leaves: 2
Stick smoked whole cinnamon: 1
Whole black peppercorns: 1 tsp/2g
Lemon: peeled zest of ¼
Orange: peeled zest of ¼
Guajillo pepper : 1 (about 5g)
Cardamom pods : 5 (about 1g)
Whole star anise : 2 (about 2g)
Medium oysters, scrubbed and shucked, with oyster meat and liquor reserved together: 24 (2 lbs/960g)
Learn how to preserve fresh seafood with this recipe from chef Jason Peabody of Philadelphia's Oloroso
The day before you’re shucking the oysters, add all ingredients (besides oysters) to a small sauce pot. Plate pot on stove over medium to medium-low heat.
Gently bring the oil and aromatics to a very low simmer, about 170-180°F (76-82°C).
As soon as it simmers, remove from heat and let cool.
Once oil is cool, place in a covered food safe container and allow to infuse overnight.
The next day, strain the oil and discard aromatics.
Place a fine mesh strainer over a small bowl and strain the oysters to separate meat from liquor.
In a small sauce pot, over medium heat, reduce the oyster liquor by 40-50%, to desired taste and salinity.
Add shucked oysters to the reduced liquor, returning to a simmer until the oyster protein is just set at 145°F or 63°C.
Immediately remove from heat.
Use a slotted spoon, remove the oyster and place into a food safe container (like Tupperware or a mason jar), add a bit of the liquor.
Cover the oysters with cooled, infused olive oil.
Allow to cool completely and store in refrigeration for up to 2 weeks.
If substituting oysters for mussels, clams, shrimp, or octopus, add ½ cup or 100g of your choice of high-quality vinegar to the product at the end.
Serve with crusty bread, crackers and roasted peppers, pickled fennel, preserved lemon, or fresh herbs.
