Flavored Oils Recipes

FLAVORED COOKING OIL

Steps:

• In a saucepan, over low heat, warm 1 cup of olive oil with one of the above ingredients, or a combination of your choice.
• Allow to bubble and simmer for five minutes; cool.
• Funnel into a clean bottle or other container.
• Keep refrigerated and use within one week.

FLAVORED OILS

Steps:

• Place ingredients in container and fill with olive oil.
• Seal and let set for at least one week.
• Ideally, 2-4 weeks allows the oil to absorb the flavor of the ingredients.
• Use as a drizzle; add to oil when cooking; in salad dressing; as a dip with delicious breads; as a marinade.
• When the container is about half-empty, add fresh olive oil.
• Store in a dry, cool place (like a cabinet).
• Notes: An attractive container makes a nice gift and looks pretty on the table.
• As the Oil begins to lose flavor, add more seasonings when you add fresh oil.
• You can add Poultry Seasoning for a little extra flavor.
• Other Seasoning Options: Dill, Lemon Zest, Tarragon, Garlic, Black Pepper Parsely, Sage, Rosemary, Thyme, Black Pepper, Red Pepper Be creative!
• Make your own Oil recipes and please share them with me!

FLAVORED OILS

Steps:

• Split open 6 to 8 dried or fresh chiles. Pack into a dry, sterilized 16- to 20-ounce jar or bottle (see p. 152), along with 1 teaspoon of black peppercorns. Heat 2 cups plus 2 tablespoons of olive or canola oil to about 104°F and pour over the chiles. Cover and leave to infuse for 14 days-a little more for a stronger oil. Strain and rebottle.
• In a dry frying pan, heat 1 tablespoon each of coriander, cumin, and fennel seeds together with a couple of dried chiles. Toast until they release their distinctive fragrances and just start to brown-shake the pan frequently to prevent them from burning. Crush the toasted seeds, then transfer them to a dry, sterilized 16- to 20-ounce jar or bottle (see p. 152). Pour in 2 cups plus 2 tablespoons of canola oil. Store for a couple of weeks before straining the oil and rebottling.
• Lightly pack a dry, sterilized 20-ounce jar (see p. 152) with freshly gathered herbs such as basil, rosemary, thyme, sage, or oregano. You can use individual herbs on their own or mix a few together. Pour in 2 cups plus 2 tablespoons of olive oil and store in a cool place for a couple of weeks before straining and rebottling the oil.