Herbal Oils
Flavored olive oils and dressings make great gifts but watch out; there are safe and unsafe ways to make flavored olive oil.
The unsafe way is to put anything in the oil that contains water. That would include garlic, lemon peel, fresh peppers, fresh herbs and spices. The oil will not support bacterial growth but the water will and Botulism bacteria can grow in this type of environment.
Always start with clean, dry herbs and sterilized jars or bottles.
- Rinse off your fresh herbs and allow to dry thoroughly.
- Sterilize attractive glass bottles or jars.
- Allow the bottles and jars to dry thoroughly.
- Slightly bruise your herbs and stuff them into the bottles. You don’t need a large quantity of herbs. A sprig or two will sufficiently infuse the oil.
- Heat the oil on low, just until warm.
- Pour oil into bottles, over herbs.
- Allow the contents to cool.
- Seal bottle with lid or cork.
- Allow to sit in a cool spot out of direct sunlight, for about 1 week before using.
- Strain out any fresh herbs. Dried herbs can remain in the oil, but the oil will stay fresh a bit longer if these too are strained.
- Oils should be used within 2 months, maximum. Straining out the herbs and refrigerating will help the oil last longer.
Worth Reading...
...Chiarello shares his wisdom about those darlings of today's ambitious cooks, flavored oils. No secret to anyone who's dined in an upscale restaurant within the last 10 years, oils flavored with herbs add complexity to many dishes.
This elegant and practical cookbook reveals how oils enhanced with the essence of herbs, spices, fruits, and vegetables captured at their peak can add an aromatic, gourmet touch to practically any dish. Low in saturated fats and easy to use, flavored oils make healthful alternatives to mayonnaises and sauces in everything from marinades and vinaigrettes to appetizers and entrees.
Take a look at Flavored Oils: 50 Recipes for Cooking with Infused Oils by Michael Chiarello
