INFUSED OILS

Making infused oils at home for yourself or to bless others is simple, but there are some safety concerns to prevent serious health hazards.  Always refrigerate oils because they create the ideal conditions for botulism, especially when using fresh ingredients, plus use them within a week.  It is best to make a small amount at a time and refrigerate overnight to blend flavors, then allow to come to room temperature before use.  Another option, especially when blessing others, is to give a bottle of oil plus your “special blend” of mixed dry ingredients in a gift bag with instructions to combine and refrigerate!

Infused oils can be used in a multitude of ways to add flavor to many types of meals, but should not be used for deep frying as the leftover particles will burn.  Here are a few favorite ways to use infused oils:

• Drizzle over fresh tomatoes
• Toss with pasta
• Brush on meats and vegetables when grilling
• Use to make salad dressings or vinaigrettes
• Use as a dip with chunks of great artisan bread
• Drizzling over soups
• Use as a marinade

INSTRUCTIONS:

First select a neutrally flavored oil such as sunflower, canola, safflower, peanut, avocado or a light olive oil, although it tends to go rancid more quickly.  Also select glass bottles with tight-fitting caps, rubber stoppers or corks and wash them with soap and hot water.  Allow them to dry overnight so that all the water evaporates.

There are two methods you can use to infuse the oil.  The best method depends on your ingredients:

• Cold-Infusion – works best with fresh soft ingredients like most herbs or very small ingredients such as peppercorns.  Pulverize the ingredients then mix well with oil and immediately strain out the solids and bottle.  Use immediately or refrigerate for 1 week.
• Heated-Infusion – use with sturdier ingredients like woody herbs, plus dried or preserved ingredients.  Slowly and gently warm the oil no higher than 150˚ so you don’t change the oils flavor profile.  Add ingredients and let steep in a covered container until cool, then strain out ingredients and re-bottle.  Use immediately or refrigerate for 1 week.

Using herbs, spices and aromatics or a combination, you can make your oil as simple or complex as you like.  You will need about 2Tbs of flavoring (depending on pungency) per cup of oil.  Here are some suggestions:

• Infusing Oil with Herbs – fresh herbs have purer flavor and will give your oil a more vibrant color, but you must thoroughly wash and dry them before getting started. To prevent any cloudiness, be sure to strain the mixture without pressing on the solids. For oil infused with woody herbs, simply remove the herbs from the oil before straining—but be aware that if you put herbs into the bottle with the cooled oil for a pretty presentation, it will result in slightly cloudier oil.  Fresh basil, bay, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme may be used to flavor oils.

Mixed Herb Oil
1/4c fresh basil
1/4c fresh oregano
1/4c fresh thyme
1/4c fresh parsley
2c light olive oil

               Combine all ingredients in a food processor or blender and process until well mixed.  Strain out herbs and use immediately or refrigerate for 1 week.

• Infusing Oil with Spices – use either whole spices or grind at home for freshest flavors.  Heat the oil with the spices for 5 minutes, then remove from heat and allow to cool completely before straining and bottling.  Oil infused with only spices can be stored in a cool, dark place for 1 month.  Cloves, star anise, cardamom seeds, mustard seeds, red pepper flakes, coriander, cumin, fennel seeds, peppercorns, caraway, and cinnamon may be used to flavor oils. 

Cinnamon Oil
2c oil
1/2c chipped cinnamon

               Heat oil and cinnamon and simmer for about 3 minutes.  Strain through a fine-mesh strainer lined with a coffee filter into a sterilized airtight jar or bottle. Store in a cool, dark place for 1 month.

• Infusing Oil with Aromatics – garlic, onion and other aromatic vegetables can be infused in oil, but there is a higher risk for botulism, so using immediately is recommended.  Thoroughly wash and dry then optionally roast aromatics at 350° for 15 mins or until golden.  Add to oil and heat for 5 minutes, remove and cool completely before bottling.  Aromatic to try include garlic, onion, lemongrass, scallion, shallots and ginger.

Roasted Garlic Oil
6 cloves of garlic
1c olive oil

               Place garlic cloves coated in 1Tbs oil in oven-proof dish and roast at 350° until garlic is just golden, about 15 minutes. Add remaining oil and cool. Transfer oil and garlic to jar, then refrigerator up to 1 week. (keep garlic in oil to increase flavor, but use only oil in recipes).

• Infused Oil Blends – mix and match for unique blends and infuse combinations together or if necessary based on ingredients in stages.  Try your favorite spices, herbs, aromatics and/or citrus.  Some blends to try include rosemary and orange; cilantro, dried red pepper flakes, lime, and onion; star anise, lemongrass, and blood orange.

Lemon Thyme Oil
3c light olive oil
½c fresh packed thyme
1tsp lemon zest
1tsp cracked black pepper

               Heat oil then add clean, dry herbs, zest and pepper and set aside until cool.  Once cool, pour oil through a wire-mesh strainer, discarding solids. Bottle and store in refrigerator for 1 week. Discard after 1 week.

“A generous man will prosper;
he who refreshes others will himself be refreshed.”
Proverbs 11:25