Rosemary, Garlic and Basil-Infused Olive Oil
A few months back, Mark Bittman published a pithy piece in the New York Times, explaining how to create your own infused oils. These flavorful oils are available in your trendy, neighborhood gourmet shop – for a price. Making your own infused oils is fun and inexpensive, especially if you are growing your own crop of herbs. Simply bring a cup of good olive oil and a healthy handful of your favorite herbs, spices and/or aromatics to a very gently boil, and let it cook for a few minutes. After cooling, pour the mixture into your vessel of choice and store refrigerated for about 2 weeks. You can strain out the herbs, if you prefer, but I happen to like how they float gracefully in the celadon sea of oil.
The devil looms in my mini Garden of Eden
Tiny pots of rosemary and basil growing in my window served as the inspiration for my oil. While the oil simmered, the kitchen swelled with the herbs' heady aromas, tempered with a piquant garlic low note. I plan on using my infused oil to flavor salad dressings, soups, pastas and baked potatoes.
Here are some ingredient ideas for infused oils. Don't forget, you can mix and match:
- Spanish paprika
- Black or pink peppercorns
- Your favorite fresh herbs: Basil, thyme, rosemary, dill, chives, etc
- Garlic or shallots
- Dried hot peppers
What combination will you make?
25 comments:
Looks wonderful! These would make great inexpensive and thoughtful Christmas gifts.
I'm currently infusing some sunflower oil with orange as we speak. I didn't do the heating bit though, because when I've done that in the past I ended up with deep fried orange peel... did you heat your oil in a double boiler to keep the herbs from going crunchy?
Oh. I've crushed cardamon pods and infused them with lemon peel
Love it! I can't wait to try it out!
Wow, great idea! I've always loved infused oils but thought it was harder to DIY. And I love the devilish thing in your garden, so sinister.
My favorite herb to infuse is marijuana ;)
KIDDING!!
Such a good reminder. Flavored oils are easy and cheap to make and so good. I love the chile oils the best!
Ahh so refreshing and full of flavor!
I love these flavor ideas! So true about the oil making a good gift. Thanks for the inspiration.
I've always wanted to make my own infused oil. I just got some organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and think I'll give them a try with some garden herbs in some oil over the weekend. I have been inspired!
Love the Devil.
Starting to follow your blog.
Always nice to support a fellow vegan. Congrats on the book!
Q?- What did you mean store for 2 weeks in the fridge? I don't ever store olive oil in the fridge and have a bottle of chili oil that's been around for about 2 years. I've been toying with making these for holiday gifts for years and my herb garden is exploding, so it's the perfect time... but is there an expiration on these?
I tend to "blend" at time of marinading.. Have bought flavored vinegars, but not oils! Good idea, as you know your stuff! Hope you are all healed up from that injury.. Great Holiday week-end wished upon you!
Autumn--
Bittman's article said that once you cook oils and infuse them with aromatics, they need to be refrigerated. I never refrigerate mine either, but for once, I decided to do as I was told...
I had to re blog this, it was too awesome not to share! Thank you for posting!
be careful with garlic + olive oil! i've grabbed the first bit i found via google, but i've read it other, more reputable sources, too.
from http://vegkitchen.com/tips/preserving-garlic.htm:
"Garlic Oil
Fresh garlic and oil are a dangerous combination if left at room temperature. Because of garlic’s low acidity and oil’s lack of oxygen, they can cause botulism toxin to develop. However, peeled cloves of garlic can be added to oil and stored in the freezer for several months.
Commercially prepared garlic in oil contains a preservative to increase the acidity of the mixture and keep it safe. To make garlic-flavored oil at home, add dehydrated garlic to olive oil in a wide mouth jar, screw on the lid, and place the jar in the refrigerator. If the olive oil turns solid, just spoon it out. Be careful, however, to always use a dry spoon. "
Now that sounds easy! I have so much basil, but I'd have to find a salad dressing that would go well with that flavor, as we're still eating lots of raw veggies here!
I remember you posted a link to that article (or to something else and I found the oil article with video, I can't quite remember) and I thought it was a super idea.
Your herb pots look so vibrant & healthy. I've purchased potted basil 3 times now, and every single time, it dies. I don't know what I'm doing wrong. Any tips?
Carrie: You have to water it every day, even though the directions say not to. That and keep using the leaves, to encourage new growth.
Oooh, that looks gorgeous. I've been wanting to make a lemon one, but I'm saving up to get a nice bottle instead of the cheap stuff I use.
Interesting read, thanks
Great article, thanks
how do you keep your cats away from your herbs? they wouldn't last a day in my home!
Readers of your blog who are vegetarian or vegan and attempting self-sufficiency (at some level from window sill herbs to a full food producing farm) may be interested in a new, not for profit, website. The Self-sufficient Vegetarian can be found at: http://tssveg.ning.com.
Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.
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