Infused Olive Oil
How to make flavored oil. This simple to prepare recipe will elevate so many dishes with the flavor combinations you can create such as herb infused oil, lemon and thyme, or bread dipping rosemary oil.
Servings 12 tablespoons
Calories 119kcal
Cost 10
Equipment
- Strainer or cheesecloth
- Small Saucepan
- Measuring Cup
- Funnel
- Sealed Jars
Ingredients
- ¾ cup Extra Virgin Olive Oil
- 2 tablespoon Herbs or seasonings *See notes for ideas and safety precautions
Instructions
- Wash and dry any fresh herbs you use. This includes fresh herbs, peels, or other ingredients that aren’t dried. You don’t want water in your oil. For fresh herbs, I recommend hanging them upside down in the air for 24-48 hours to remove any moisture.
- Add the olive oil and choice of flavor infusions such as fresh herbs, dried chilis, or lemon peel, to a small saucepan. Heat the oil slowly over medium low heat to about 150 degrees for 20 minutes. It should not bubble, boil, or spatter.
- Remove from heat and let the oil cool. If desired, strain the herbs or peels out of the oil.
- With a funnel, pour the oil into a bottle with enough oil to cover the herbs by at least one inch. Seal the bottle and store in refrigerator, particularly if you have garlic, fresh herbs or fruit peels in the oil.
- How long the oil will last depends on what you put in it. Most dried herbs will last around 2 months, but fresh herbs and peels will last at least 2 weeks, perhaps a month when stored in the refrigerator.
Notes
What can I use in olive oil?
I recommend using High quality DRIED herbs as they last much longer than fresh. Dried peppers, rosemary, parsley, basil, oregano, thyme, celery seed, star anise, and Meyer lemons are just a few of the many choices you have. However, you can use fresh herbs if you wilt them first for 12-24 hours to remove some of the moisture, which can cause the oil to go rancid or increase the chance of bacteria growth.
Important Safety Tip: Garlic oils need to be made and stored correctly, because the oil creates an oxygen free environment for clostridium botulinum bacteria growth, which can cause botulism. To use garlic, first soak the peeled garlic cloves in lime or lemon juice for 15 minutes and drain well before cooking. It is best to remove garlic after cooking and store oil in the refrigerator below 50 degrees F, where they cannot germinate. This bacteria will not change the color or taste of the oil so I generally toss garlic oil if it isn’t used within 2 weeks.
Nutrition
Serving: 1Tablespoon | Calories: 119kcal | Fat: 13g | Saturated Fat: 1.9g