Infusing Olive Oil

infusing olive oil

Herb season is in full swing and I’m constantly on the lookout for ways to preserve as much of the aroma of summer as I can. After herb butter, here’s another great way to do just that: making infused oils.

Create amazing flavors by mixing & matching your favorite spices, herbs and aromatics for a truly unique oil blend perfect for amping up salad dressings, drizzling over pasta and seafood, dipping bread into and so much more!

Before you start, it’s important that we talk about food safety. Although the oil itself will not, remaining traces of water in the aromatics might support bacterial growth, inducing a risk of botulism, a rare but very serious form of food poisoning. Clostridium botulinum bacteria are germs found in the soil and can survive, grow, and produce toxins in a sealed jar of food. Always sterilize your containers thoroughly and dry the herbs before using.

What kind of oil should be used? Any neutrally flavored oil will work fine, but olive oil is a natural choice since it complements a wide variety of flavors. There’s no need to splurge on the most expensive bottles, but using decent, good quality is always the way to go.

What should you infuse oil with? Garlic, chili peppers, basil, oregano, sage, rosemary, thyme and tarragon are my top suggestions. You will need about 2 tablespoons of flavoring per cup of oil.

There are two ways of making infused oils:

The cold process. Immerse the ingredients in the oil, seal the bottle and let sit in a cool, dark place. The oil will slowly infuse over time, picking up the flavor fairly quickly in the first few weeks, and then slowly intensifying. It is fine to leave the herbs in for a long time, eventually all the flavor leaves them and the oil flavor stabilizes.

The stovetop process. Heat the oil in a medium, heavy bottomed saucepan over medium heat with the spices (whole or ground) for about 5 minutes, until the mixture is lightly bubbling. Remove from heat and allow to cool completely. This way the oil infuses quicker and the risk of bacterial growth is further reduced. Note that boiling affects the flavor and quality of the oil! Use a food thermometer (like this one) and keep temperature below boiling.

How to store? Keep flavored oils refrigerated and use up within a few months. Discard immediately if characteristics (smell, color, consistency) have changed in any way. When gifting flavored oils, include storage instructions as well as serving suggestions on a pretty label.

Love,

Fruzsi

Title image: ‘Healthy ingredients on a kitchen table’ by Valeria Aksakova via freepik

*Disclaimer: This post contains an affiliate link; I may get a commission for purchases made through it. Thank you for helping me earn a little something on the side!*

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2 thoughts on “Infusing Olive Oil

  1. Thanks for helping me understand more about infused olive oil. I appreciate that you went over food safety before going into detail, and that the containers should be sterilized and the herbs dried. Definitely sounds like this is worth researching to make sure that you do the process properly. Not only that, but it could probably help you understand more about the infusion process, especially if you want something specific.

    Liked by 1 person

    1. Thx! Before doing the research for this post, i thought you just throw stuff in oil and that’s that. Having a father with a phd in microbiology definitely has its perks 🙂

      Like

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