Infusing Olive Oil at Home
Turning a neutral or high-quality olive oil into a signature ingredient takes patience and heat control. Once you understand the ratio of dry aromatics to oil, you can create oils that hold the essence of a garden or an orchard for your kitchen staples.
Moisture is the enemy
The only strict rule is that every herb, chili, or spice must be bone-dry. Any water left on your ingredients will cause the oil to spoil rapidly.
- Heavy-bottomed small saucepan
- Thermometer
- Fine mesh sieve
- Sterilized glass bottle with an airtight seal
What goes in.
- 2 cupsExtra virgin olive oil
- 1/4 cupDried rosemary, thyme, or bay leaves
- 2 tbspDried red chili flakes or whole dried chilis
The Low-Heat Steep
Never let the oil reach a simmer. Keep the temperature between 140°F and 160°F; if it bubbles, the oil is frying your herbs and turning them bitter.
The method.
Prepare the aromatics
Ensure your dried herbs are free of dust and debris. If using citrus peel, make sure it has been dehydrated until brittle.
Combine in the pan
Add the oil and your chosen dried aromatics to the saucepan over the lowest possible heat setting.
Gentle infusion
Monitor the temperature closely for 30 to 45 minutes. You want the oil to become fragrant, not scorched.
Cool and strain
Remove the pan from the heat and let it come to room temperature. Strain the oil through a fine mesh sieve into your sterilized bottle.
Bottle and store
Seal the bottle tightly and keep it in a dark cupboard. Use within three weeks for the best clarity of flavor.
Other turns to take.
Garlic Infused
Use dried garlic slices or garlic powder. Never use fresh garlic as it carries a risk of botulism when submerged in oil.
Citrus Zest
Add dried lemon or orange peel to the infusion for a bright finish over roasted fish.
When it doesn't go to plan.
A glass bottle with a dark tint is better than clear glass to prevent light from degrading the oil.
Label your bottle with the date of infusion to track freshness.
If the oil becomes cloudy, it is a sign that it has been exposed to too much moisture or heat.
The ones that keep coming up.
Can I leave the herbs in the bottle?
It is safer to strain them out. Leaving organic matter in the oil increases the risk of spoilage over time.
What is the best oil to start with?
Use a decent quality extra virgin olive oil. The infusion adds complexity, but it cannot mask an already rancid base oil.
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