How to Infuse Flavor into Olive Oil

Tuesday , 19, November 2013 Leave a comment

 Flavor Infused Oil

I love using Flavor infused Olive Oil..especially this time of the year!

They just add that little something extra to your recipes & dressings.

They are so expensive which makes you think twice before you use them.

I started making my own and the sky’s the limit!

If you ‘d like to give it a try..here are some tips you should know 😉

  • Using good quality Olive Oil, fresh Herbs, and organic ingredients will give you a cleaner and stronger flavor in your finished olive oil.
  • Wash all the ingredients going into your oil and let them dry as much as possible – preferably overnight. Bacteria can’t grow in the olive oil itself, but it can grow in the water left on the ingredients going into the oil.
  • Use a bottle that has a good seal.
  • Bruise your herbs gently to start to expose their oils before putting them in your olive oil
  • Chili Peppers or Lemons can be sliced thinly.
  • Cover the ingredients with olive oil, seal the bottle, and let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over this time.
  • Strain out the solids and re-bottle the oil once the flavor is to your liking.
  • Infused olive oil will generally keep for up to one month, especially if kept refrigerated.
  • Botulism is definitely a concern when making any kind of infused olive oil, especially with garlic-infused olive oil.
  • If the ingredients in the Olive Oil start to show any signs of Spoilage.. discard the rest of the oil immediately!!!!!

Thank you to The Kitchn for these tips!

Give this Chili Oil a try:

  • 2 cups Olive Oil
  • 4 tsp. Crushed Red Pepper Flakes

Directions:

  • Combine the Oil and crushed Red Pepper Flakes in a heavy small saucepan.
  • Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  • Remove from heat. Cool to room temperature, about 2 hours.
  • Transfer the Oil and Red Pepper Flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Thanks to Giada & The Food Network

How to Infuse Flavor into Olive Oil

 

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