Infused Olive Oils

Olive oil is one of the good ones, full of the good fats and an essential cooking product for the healthy chef.

To heat on the pan when cooking or drizzle over salad as a dressing alternative, its just something you need to have in the cupboard.
A great way to enjoy olive oil more and use it more diversely is to infuse it with your favourite herbs and spices.
This is just a quick post to show you how to create some really interesting flavours that you can then add to your favourite cooked dishes and especially salads.
Essentially all you need is a big bottle of good quality olive oil, some smaller glass bottles or jars and your desired ingredients to add to the oil.
Below is the guide for:

Chili Oil
Garlic Oil
Basil Oil
Rosemary Oil

Basil Oil
3-4 sprigs fresh Basil
½ cup olive oil

Rosemary Oil
3-4 sprigs Rosemary
½ cup olive oil

Chili Oil
1 tbsp Red Chili Flakes
1 to 2 whole, dried Thai chilies
½ cup olive oil

For each of the above ingredients, the recipe is pretty simple.
Stuff your herb or chili into the bottle or jar you are going to use.
Warm the olive oil on a pan until it starts to bubble slightly.
Ten pour the oil into the jar and seal tightly.
Store in the fridge overnight and it will be ready to use.

Garlic Oil
4 cloves Garlic, peeled
Juice from ¼ lemon
1 to 2 cup extra virgin olive oil

Garlic infused oil is a bit more complex to put together as uncooked garlic can cause food poisoning.
So, half your garlic cloves steep them in the lemon juice.
Then roast them in the oven for about 45 minutes.
Add the cloves to a small airtight container and pour the oil over the cloves until they are covered in oil.
Refrigerate overnight and then strain the oil into a jar or bottle and seal.
Do not add the garlic cloves to the bottle.

These oils can be used and stored for about 10-14 days. I would recommend storing them in the fridge also.

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