Make Flavored Oils
Glamorous looking bottles of flavored oils found in specialty gourmet shops make for an eye-catching display. However, they're often pricey because they're "gourmet" products. The good news is that you can produce the same thing at home, for a fraction of the gourmet store price.
Steps
- Open the food processor. Fill the cup 3/4 the way full with your choice of fresh herbs.
- Pour in 6 ounces of extra virgin olive oil. This is the best oil for using to infuse flavors. However, other oils can be used, such as sunflower or canola oils.
- Close the food processor and turn it on high for about 30 seconds. Add more herbs and the rest of the oil. Pulse for another minute.
- Line a sieve or tea strainer with a coffee filter. Slowly pour the herb and oil mixture through the coffee filter and into a bowl. Carefully press the herbs against the filter to press all of the oil out of the herbs.
- Re-line the sieve with another coffee filter. Once again, pour the oil in the bowl through one more time, to catch any loose herbs.
- Transfer to a clean jar with a tight fitting lid. Store in the refrigerator and use within a month of making.
Herb combinations for oil infusion
Some herb combinations to try:
- Basil, oregano, onion, garlic
- Sage, dill, coriander
- Sun-dried tomatoes, basil, onion, garlic
- Lemon rind, dill, fennel
- Rosemary, thyme, garlic
- Pine nut, basil, garlic
- Garlic, onion, hot peppers.
Tips
- If giving as a gift, add a label and instructions for keeping refrigerated. Keep as cold as possible and ask the recipient to place in the refrigerator once the gift is opened. If transporting in a hot car, keep in a bag suitable for stopping frozen goods from thawing.
Warnings
- Use fresh herbs when possible because they will produce the strongest, best taste.
- FDA recommends that home-prepared mixtures of garlic-in-oil be made fresh for use and not left at room temperatures. Leftovers should be refrigerated and used within three weeks, or frozen or discarded. (In other parts of the country where Type E Botulism is more prevalent, 10 days is the recommended storage time limit in the refrigerator.) Remember, the growth of bacteria and the toxin causing botulism do not alter the taste or smell of the product!
- Infused oils and oil-based mixtures (garlic, dried tomatoes, herbs) can be hazardous if not properly prepared and refrigerated. The Food and Drug Administration (FDA) now requires that all commercial garlic-in-oil products contain specific levels of microbial inhibitors or acidifying agents such as phosphoric or citric acid. Some boutique and specialty mixtures may not contain these additives, so always check the label to be sure.
- Use a good olive oil - The better the oil the better the finished product
- If you have never used herbs before and have allergies, consult your physician to make sure that you can use it without a reaction.
