Yes, olive oil can retain and store flavors from certain food items, particularly strong herbs and spices, for a considerable length of time. This property is mainly due to its substantial content of monounsaturated fats, which are highly capable of absorbing flavors.
The main reason for this absorption and retention of flavors is due to the solubility of various aromatic compounds in fats and oils. Many flavors in food come from aromatic compounds that are soluble in fat, meaning they dissolve in the oils and fats present in the food. When these aromatic compounds come into contact with the oils during the cooking process, they become infuse into the oil which then holds onto these flavors.
The ability of oils like olive oil to retain flavors is put to good use in the culinary world. Examples include the preparation of garlic-infused oils, chili-infused oils, and herb-infused oils. Through the correct preparation process, olive oil can absorb and hold the flavors of these ingredients. The longer these ingredients are left to steep in the oil, the stronger the flavor development becomes. This is due to the chemical process of infusion, where the aromatic compounds of the ingredient find their way into the oil and bond with the molecules in the oil, imparting their flavors.
While the oil's ability to retain flavor is dependent on the ingredient used, it's also reliant on how the oil is stored. Olive oil is typically stored in dark, cool conditions to protect its quality from light and heat. As it gets old, its flavor can become stale or rancid, undermining the freshness of the infused ingredients.
However, it's essential to be mindful of food safety. Infused olive oils, especially those with garlic or herbs, can potentially cause botulism if they're not prepared and stored properly. The bacteria that causes botulism is found in soil and can contaminate fresh garlic. When garlic is submerged in oil, the low-oxygen environment combined with room-temperature storage conditions can allow the bacteria to produce harmful toxins. Therefore, infused oils should be used up as quickly as possible, stored in the refrigerator, or acidified to kill bacteria and ensure safety.
In conclusion, olive oil does have a strong ability to absorb and hold flavors from different food items over an extended period, which contributes to its popularity in cooking and flavor infusion. However, food safety measures should be kept in mind when storing and using infused oils.