How to make infused Oil: Cook Like a Pro

“Failure is the condiment that gives success its flavor.” – Truman Capote

How to make infused oil: Hot Chili, Garlic and Rosemary  

How to Make Infused Oil

Infused oil is a simple way to create great flavor in any dish you prepare. Use rosemary oil with fresh pasta dishes, hot chili oil to give roasted green beans extra zip and garlic oil to flavor meat, poultry or homemade salad dressings. The list of ways to use these wonderful bursts of flavor could go on and on.  Buying them in the store can get pricey.  The great news is they are very simple to make. Try a few of your own and create additional layers of flavor in your recipes with only a minimal amount of effort. But don’t tell anyone, leave them wondering how your learned to cook so well.

Fresh Herb or Chili Infused Oil
Write a review
Print
Ingredients
  1. 1 - 2 cups olive oil (dependent on the size of the bottle to store the oil in)
  2. Fresh sprigs of herbs (Rosemary, thyme, Oregano, etc.)
  3. or dried hot chili peppers (do not use fresh)
Instructions
  1. Wash and air dry your herbs until completely dry.
  2. Place herbs in container.
  3. Add olive oil to fill clean sterilized bottle.(usually a run through the dishwasher with heat will do it)
  4. Place bottle in slow cooker that has been filled about half way with water.
  5. Place uncapped bottle in slow cooker. Do not cover with slow cooker lid.
  6. Cook on low heat for 24 to 48 hrs.
  7. Remove container from heat. Cap and refrigerate oil.
A few notes
  1. If you do not have a slow cooker you can place the bottle in a pan filled half way with water and place on very low heat. Watch the water. You may have to refill a few times because of evaporation.
  2. Do not cap the bottle as the herbs are infusing as moisture needs to be released from the herbs to prevent the herbs from spoiling.
  3. Refrigeration is your best avenue to prevent the oil from spoiling. The oil may cloud up a bit in the refrigerator, but the oil is still okay. Once the bottle is removed from the cold and allowed to warm up a bit, the cloudiness will go away.
  4. Best to use the oil within 1 - 2 months.
Pure Grace Farms http://puregracefarms.com/
Garlic Infused Olive Oil
Write a review
Print
Ingredients
  1. 1 small head of garlic - depending on how strong you would like your garlic oil
  2. Olive Oil to fill your container
Instructions
  1. Peel and slice your garlic
  2. Place 1 to 2 tbsp olive oil in small saute pan and saute garlic for 2-3 minutes until garlic begins to lightly brown and is very fragrant.
  3. Allow to cool.
  4. Add garlic and olive oil mixture from saute pan with additional oil to fill a clean sterilized bottle (usually a run through the dishwasher with heat will do it).
  5. Place bottle in slow cooker that has been filled about half way with water.
  6. Place uncapped bottle in slow cooker. Do not cover with slow cooker lid.
  7. Cook on low heat for 24 to 48 hrs.
  8. Remove container from heat. Cap and refrigerate oil.
A few notes
  1. If you do not have a slow cooker you can place the bottle in a pan filled half way with water and place on very low heat. Watch the water. You may have to refill a few times because of evaporation.
  2. Do not cap the bottle as the herbs are infusing as moisture needs to be released from the herbs to prevent the herbs from spoiling.
  3. Refrigeration is your best avenue to prevent the oil from spoiling. The oil may cloud up a bit in the refrigerator, but the oil is still okay. Once the bottle is removed from the cold and allowed to warm up a bit, the cloudiness will go away.
  4. Best to use the oil within 1 - 2 months.
Pure Grace Farms http://puregracefarms.com/