INFUSED OILS

Q: How do you infuse oil?
Fresh herbs can harbour moisture and a place for bacteria to grow, so use dried herbs when infusing oil. Use a good quality olive oil. To infuse, combine the olive oil and the dried herbs/flavouring - some are heated in the oven, some are just infused by shaking the jars daily - details below. 
Q: How do you store infused oils? 
To store, refrigerate in a clean jar for up to 3 weeks or freeze in ice cube trays and then once frozen pop into a freezer bag, or a freezer-proof container (and don't forget to label and date the bag).
Basil Oil
Chilli Oil
Chive Oil
Citrus Oil
Curry Leaf Oil
3/4 cup olive oil + 6 fresh curry leaves.
Heat oil and leaves together over medium heat until leaves start to pop and sizzle. Cool 5 minutes. Strain, refrigerate in a clean jar for up to 3 weeks or pour into ice cube trays and freeze. Place into freezer container or ziplock bag, label and store in the freezer until ready to use.
Garlic Oil
3/4 cup olive oil + 30 fresh garlic cloves.
Combine in a small oven-proof dish, bake at 120'C ( 'F) for 2 hours. Cool 5 minutes. Refrigerate in a clean jar for up to 3 weeks or pour into ice cube trays and freeze. Place into freezer container or ziplock bag, label and store in the freezer until ready to use.
Lemon Lime Chilli Thyme Oil
Rosemary Oil
3/4 cup olive oil + 4 tablespoons dried rosemary.
Store in refrigerator, shaking twice a day for 3 days. Strain if you wish, then refrigerate in a clean jar for up to 3 weeks or pour into ice cube trays and freeze. Place into freezer container or ziplock bag, label and store in the freezer until ready to use.

Share on:

Related Posts Plugin for WordPress, Blogger...