Infusing Olive Oil
Infusing olive oil is a process of drying aromatics before submerging them in high-quality extra virgin oil to extract their essence. Because fresh herbs contain water that can harbor bacteria, you must ensure all ingredients are completely moisture-free before they touch the oil, then keep the finished product in a cool, dark place to maintain its integrity.
Water is the enemy.
The presence of moisture in the oil can lead to dangerous bacterial growth. Ensure every piece of equipment and every herb is bone-dry before you begin.
- Small saucepan
- Sterilized glass bottle with tight-fitting lid
- Funnel
- Paper towels
What goes in.
- 2 cupsExtra virgin olive oil
- 1/2 cupFresh rosemary sprigs or dried chili flakes
- 3 clovesGarlic, peeled and lightly crushed
Low Heat Extraction
Heat the oil and aromatics together on the lowest setting for ten minutes; this jumpstarts the flavor release without scorching the herbs or turning the garlic bitter.
The method.
Dry the aromatics
Lay your herbs or garlic on paper towels for at least an hour to evaporate surface moisture. If using fresh woody herbs, keep them in a warm spot until they feel slightly limp.
Combine and heat
Place the oil and your chosen aromatics into a small saucepan over the lowest possible heat. Watch for small, lazy bubbles around the edges; if it starts to simmer rapidly, pull it off the heat.
Steep
Remove the pan from the heat and let it sit undisturbed for one hour. This allows the oil to cool slowly and absorb the aromatics.
Bottle
Use a funnel to pour the oil—and the solids, if desired—into a sterilized glass bottle. Seal it tightly and store in the back of your pantry away from direct sunlight.
When it doesn't go to plan.
Discard the oil if you notice any cloudy sediment at the bottom of the bottle after a few days.
Use a dark-colored glass bottle to prevent light from degrading the oil.
If you want a cleaner oil for finishing dishes, strain the solids out through a cheesecloth before bottling.
The ones that keep coming up.
Can I keep this at room temperature?
Yes, but only if you have removed the solids and the aromatics were completely dry. If you are worried, store it in the refrigerator; it will solidify, but it returns to liquid form quickly at room temperature.
How long does it last?
Use it within two weeks to ensure the best flavor profile.
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