Making your own infused olive oil is a great way to create a flavour combination using herbs and spices you like most. These wonderful oils can be used as a base for pasta dishes or lightly drizzled on top, for salads and vegetables, and even brush on your meats as they're being grilled on the B.B.Q. or as a marinade. Best part, it is cost efficient compared to buying already made flavoured oils in gourmet shops.
Personally, I prefer preparing a hot infusion for my flavoured olive oils. I feel this method allows for a more flavourful profile and also has a longer shelf life.
INFUSED OLIVE OIL
Prep Time: 10 Minutes
Cook Time: 5
Fridge Time: 1 Hour
Total Time: 15 Minutes
A bottle with cap or an air tight container
Extra Virgin Olive Oil - enough for the size container you're using
(or non-extra virgin olive oil - just be sure it's a good quality)
3 sprigs of fresh rosemary
3 gloves of garlic
1 whole dry chili pepper
Note: You can create your own combination using a mix of various herbs and spices, including whole peppercorns or fennel seeds. Really, the possibilities are endless.
1. In a heavy-bottomed pot, pour the EVOO (extra virgin olive oil) and add the rosemary, garlic and chili pepper.
2. Turn the heat onto low and heat the oil for five minutes. Do not boil the oil as this will ruin the flavour.
3. After 5 minutes, remove the pot from the heat and let cool down completely.
4. Next, remove the rosemary, garlic and chili pepper and place them into the bottle.
5. Now, insert a funnel into the jar/container and pour the oil into the bottle, and seal.
Be sure to safely store your infused oil in a cool place and away from direct sunlight, if leaving at room temperature. Also, the oil will only last for approximately 1 to 2 weeks at room temperature. For a longer life, keep the oil in the fridge for up to one month.