Not only do infused oils add an extra dimension to your cooking, but they impress guests as well! Learn how to infuse your oil with flavoursome herbs and spices.
Make sure your bottles are well sterilised and dry, any moisture will cause your herbs to go rancid. To sterilise your bottles bring water to boil in a large saucepan, remove lids from bottles and submerge in the water using tongs, taking care not to splash yourself with the scalding water. Leave bottles submerged and boiling in the water for 10 minute. After 10 minutes remove the bottles from the water using tongs. To properly dry your bottles, put upright in an oven at 150 degrees for 30minutes or until bottles are thoroughly dry.
Now to infuse your oil with flavoursome herbs and spices
Heat 1 cup extra-virgin olive oil in a sauce pan over low heat for 15 minutes. While the oil is heating up put two tablespoons of herbs in the bottle using a funnel. Some of the flavours I always have on hand are Chilli, Rosemary & Basil oil. But feel free to mix flavours to create your own favourites.
Pour the heated oil through a funnel into the glass bottle, once again being careful not to splash yourself with the hot liquid, oil wont bubble at the temperature water does so it may not appear boiling hot.
Place the cap tightly on the glass bottle and let it cool down before storing the mixture in a dark, cool place.
I find the flavours will start to infuse after 1 week, but I leave mine infusing for 2-3 weeks for fuller flavour, occasionally shaking the bottles to stir up the herbs.
I use Extra virgin olive oil for its full fruity flavour but if you prefer a milder flavour, a lighter oil can be used.
Use your infused oils as a dressing on meals and salads or to add a extra flavour to the pan when cooking.
In cooking I use the oil with the herbs still in it for maximum flavour, but for dressings I pour the oil through a small sieve. If you like your oil smooth you can strain it using a sieve then pour the oil back into the bottle, remembering to dry the bottle thoroughly if you rinse it out.
Ingredients
Directions
Make sure your bottles are well sterilised and dry, any moisture will cause your herbs to go rancid. To sterilise your bottles bring water to boil in a large saucepan, remove lids from bottles and submerge in the water using tongs, taking care not to splash yourself with the scalding water. Leave bottles submerged and boiling in the water for 10 minute. After 10 minutes remove the bottles from the water using tongs. To properly dry your bottles, put upright in an oven at 150 degrees for 30minutes or until bottles are thoroughly dry.
Now to infuse your oil with flavoursome herbs and spices
Heat 1 cup extra-virgin olive oil in a sauce pan over low heat for 15 minutes. While the oil is heating up put two tablespoons of herbs in the bottle using a funnel. Some of the flavours I always have on hand are Chilli, Rosemary & Basil oil. But feel free to mix flavours to create your own favourites.
Pour the heated oil through a funnel into the glass bottle, once again being careful not to splash yourself with the hot liquid, oil wont bubble at the temperature water does so it may not appear boiling hot.
Place the cap tightly on the glass bottle and let it cool down before storing the mixture in a dark, cool place.
I find the flavours will start to infuse after 1 week, but I leave mine infusing for 2-3 weeks for fuller flavour, occasionally shaking the bottles to stir up the herbs.
I use Extra virgin olive oil for its full fruity flavour but if you prefer a milder flavour, a lighter oil can be used.
Use your infused oils as a dressing on meals and salads or to add a extra flavour to the pan when cooking.
In cooking I use the oil with the herbs still in it for maximum flavour, but for dressings I pour the oil through a small sieve. If you like your oil smooth you can strain it using a sieve then pour the oil back into the bottle, remembering to dry the bottle thoroughly if you rinse it out.
