Safety Tips
Before starting any food storage project, its best to always take all safety precautions. Read what we have to say about Safety Tips on the storing of your oil, located at the bottom of this page. Do your research first, then have fun! Don't miss reading our Oil & Vinegar Tips either, before starting your Homemade Flavored Oil project.
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Infused Oils
Infused oils are so easy to make. You can either use extra virgin olive oil for a stronger oil flavor or you can use canola oil if you only want to taste the herbs and not the oil. This is a personal preference. I prefer using olive oils. Visit our Infusion page for more information.
Methods
The method for both types of oils are the same.
• Place herb or spice of your choice in a heavy saucepan;
(recipes for herbs that work best together are below)
• add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing). Warm over low heat, stirring occasionally for 20 minutes.
• Let cool for several hours.
Preperation
Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks. (Safety Tips) Don't use infused oils for frying. If heated, the flavor compounds can break down and become bitter. Add them at the end of cooking or in cold dishes.
• Savor them at their simplest as a dip for French bread.
• Drizzle any herb-infused oil over tomatoes.
• Toss cooked pasta or rice with any infused oil.
• Brush fish or chicken with infused oil before grilling.
• Drizzle over popcorn for a distinctive snack.
Basil Oil: Use 1 cup chopped fresh basil.
Mint Oil: Use 1 cup chopped fresh mint
Dill Oil: Use 1 cup chopped fresh dill.
Oregano Oil: Use 1 cup chopped fresh oregano.
Thyme Oil: Use 1 cup chopped fresh thyme leaves.
Chive Oil: Use 1 cup chopped fresh chives; reduce oil to 3/4 cup
Sage Oil: Use 1/2 cup chopped fresh sage.
Rosemary Oil: Use 1/2 cup chopped fresh rosemary.
Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.
Ginger Oil: Place 1/3 cup chopped fresh ginger in a heat-proof container. Heat oil, and
pour over ginger.
Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container.
Heat oil, and pour over chiles.
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Recipes Below
Herb Flavored Oil
Approved preparation methods
2 cups extra virgin olive oil, warmed on the stove
4 sprigs fresh oregano
4 sprigs fresh basil
4 sprigs fresh thyme
2 Tbsp. whole black peppercorns
2 Tbsp. crushed dried red pepper
Wash the herbs and dry thoroughly. Place the herbs, peppercorns, and red pepper and oil in a heavy saucepan and heat to a simmer, reduce heat slightly and cook just below simmering for 15 minutes. Remove from heat and strain through several layers of cheesecloth into sterilized glass jars. Store in the refrigerator at all times and use within one week.
Approved preparation methods
Note: Some people prefer to Dehydrate all herbs taken fresh out of the garden, then continue with the recipe.
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Italiano Oil
This oil is used to drizzle over warm foccacia bread.
Or drizzzle it over any bread of your choosing.
Its great as a bread dip.
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1/4 cup chopped fresh sweet basil
1/4 cup chopped fresh oregano
a sprig of rosemary
1 1/2 cups olive or canola oil
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Follow instructions for approved methods.
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Garlic Basil Vinegar
1 head of garlic
2 cups fresh basil leaves
4 cups red wine vinegar
Separate the garlic head into individual cloves. Crush the cloves slightly with the flat side of a knife and peel them. Wash the basil leaves and pat dry. Place the basil and garlic in a 2-quart or larger sealable glass jar. Pour the vinegar over the garlic and basil, cover, and store in a cool dark place for 2 weeks. Strain through a cheese cloth or coffee filter into clean glass jars or bottles. You can add a whole garlic clove or two to each bottle before closing.
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Lemon Thyme Vinegar
With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from a lemon. "This is fun to see if you can actually cut this in one strain without breaking it." With a chopstick or wooden skewer, push lemon peel and 6 rinsed sprigs (each 3 in. long) fresh thyme into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.
TIP:
You can do your Flavored Oils this very same way as well.
Just keep in mind...... all items that are emerged in the oil or vinegar must be completely sunk inside the liquid. A great tip is to actually use a wooden skewer to slide through your items such as, garlic cloves or lemon peels etc. This will anchor your items and keep them emerged in the oil.
Why should we do that? Because any food item out of the liquid can mold and become rancid. Therefore it can be unsafe for consumption.
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NUT-FLAVORED OIL
1 cup walnuts, almonds or hazelnuts
2 cups vegetable oil, divided
Place nuts and 1/2 cup of the oil in blender or food processor. Cover and blend, or process, until nuts are finely chopped. Place nut mixture and remaining oil in glass jar or bottle. Cover tightly and let stand in cool, dry place 10 days.
Strain oil. Store tightly covered in refrigerator up to 3 months
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PUREED HERB OIL
1 cup fresh herb leaves, such as
cilantro, basil, parsley or mint
1 cup light virgin olive oil
Blanch herbs in boiling water. Refresh under cold water. Pat dry. Purée blanched herbs in a blender with oil until mixture is creamy. Pour into a decorative airtight jar and shake well. Refrigerate overnight.
Let mixture come to room temperature. Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
Keep oil covered and refrigerated.
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SPICE OIL
You will need 2 tablespoons ground spice, such as curry or chili powder, and 1 cup vegetable oil. Mix spice with enough water to make a smooth paste. Place in a small glass jar and add oil. Shake well and let stand, unrefrigerated, for two days.
Pour oil through a strainer lined with damp cheesecloth.
Keep at room temperature. This oil will last about two months. This recipe yields a relatively small amount, but a little goes a long way.
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ITALIAN STYLE: Tastes great drizzled over garlic bread!
For a gift basket, include instant cappuccino, a mini loaf of Italian Bread, a package of flavored rooting or cracked black pepper linguini, several biscotti. To go all out, include a bottle of Lambrusco, 2 wine glasses, 2 small decorative plates. Around the handle, tie a string of garlic cloves.
3-4 cloves of garlic, whole or minced
1 tsp. dried oregano, basil, thyme
20 peppercorns (red, black, pink and green for color effect)
4 sprigs of dried curly parsley
Olive (or your choice) Oil to fill a bottle
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CAJUN SPICEY
Excellent for making roux, sauteing or to wake up your salad, mix oil and vinegar. For a gift basket, include a Cajun cookbook, french roast coffee, a package of rice, Cajun spice, 1 can of red or kidney beans.
2 tbsp. dried onion flakes
2 tbsp. green pepper flakes
1 tbsp. crushed flake red pepper
10 white pepper corns
10 black peppercorns
2 tbsp. dried oregano and basil
1 tsp. thyme
3-4 cloves of garlic
1-3 dried red peppers, whole
Olive Oil (or choice) to fill a bottle
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MEXICAN: Excellent for cooking corn tortillas.
For gift baskets, include some tortilla chips, refried beans, a can of black olives, and
a ripe avocado (free guacamole recipe by e-mail) in a bag with a lemon. To go all out, include a bottle of red wine, soda water, orange and apples for Sangria.
1-2 jalapeno pepper, whole and dried
1 rancho chili pepper, whole and dried
2 or 3 slivered sundried tomato's
10 pink peppercorns
1 tsp. each coriander seed, Camino seed (cumin), annatto seed
3-4 cloves garlic
Olive Oil to fill
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ORIENTAL: Great for stir fry.
For a gift basket, include 2 pairs of chop sticks, a decorative fan, a sake decanter, Oriental cookbook or recipe on a rolled sheet of colored paper, herbal teas, ramen noodles, chow mien noodles teriyaki and soy sauce, 2 or 3 fortune cookies. Use sesame oil and rice wine vinegar.
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CHILE OIL
This is very hot! It can be used to flavor meats or as the oil in salad dressings.
3 cups virgin olive oil
2 cups crushed caribe chiles
Place ingredients in a heavy saucepan and bring almost to a simmer. Remove from heat; cover and cool overnight.
The next morning, strain, then refrigerate. Warm to room temperature before using.
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Chile-Orange Oil
1/4 cup dried crushed red New Mexican
chiles, seeds included
2 cups peanut oil
1 teaspoon sesame oil
Zest of 3 oranges, finely minced
2 cloves garlic, finely minced
Heat peanut oil to 325 degrees F. Remove from the heat and stir in the remaining ingredients. Let the oil cool.
To use, marinate fish overnight in the oil. Grill fish over charcoal, basting frequently with mayonnaise.
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Garlic Basil Oil
3 cloves garlic, coarsely chopped
2 cups extra-virgin olive oil
2 sprigs fresh basil
1 tablespoon cracked black peppercorns
In a saucepan combine the garlic and about 1/2 cup oil. Place over medium heat until lightly browned. Remove from heat and allow oil to cool for a few minutes.
Using a fine mesh strainer or cheesecloth, strain garlic and oil.
Combine oil with remaining oil. Place basil and peppercorns in a sterilized jar or bottle with a tight fitting lid. Add oil and seal jar. Store in a cool, dark place for a week or two before using.
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Hot Chili Sesame Oil
2 cups corn or peanut oil
3 tablespoons hot Mexican chili powder
1 tablespoon crushed red pepper
2 tablespoons dark Oriental sesame oil
Heat corn oil, chili powder and crushed red pepper in a small saucepan until almost boiling. Reduce heat to low and simmer, uncovered, 10 minutes.
Remove from heat and stir in sesame oil. Cool to room temperature, then cover and steep in refrigerator for 3 days.
Strain through a cheesecloth- or coffee filter-lined sieve into a clean 2-cup jar or decorative bottle. Cover or cork and refrigerate.
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SAFETY TIPS
• You may want to check with your local Extension Service Representative and ask what the current recommendations are for safely making and storing flavored oils.
• Health organizations are recommending that homemade flavored oils always be refrigerated and should be used with ----in 2 to 3 days if using the cold infusion method.
---- within 1 week for the warm infusion.
---- 1 month for the oven method.
• Cold Infusion Method: Combine herbs and oil. Pureed herbs disperse their flavor more quickly but are not as aesthetically pleasing. Use with in 2 to 3 days. Store in the refrigerator at all times.
Warm Infusion Method:
In a saucepan, combine herbs and oil. Heat to a simmer, reduce heat slightly and cook just below simmering for 15 minutes. Remove from heat and strain through several layers of cheesecloth into a sterilized glass jar.
Label with the date and refrigeration instructions. Store in the refrigerator at all times. Use with in 1 week.
Makes approximately 1 cup (250 mL).
Oven Method:
Oven Method: Place oil and chopped vegetable or herb in a 2 cup (500 mL) glass measuring cup. Set glass measuring cup on a pie plate and place in a 300°F (150°C) oven for 1 hour. At the end of heating, the vegetable pieces should be a medium brown color and crisp. If not, continue baking until they turn brown. Remove cup to a rack to cool for 30 minutes. Line a small strainer with a coffee filter or several layers of cheesecloth. Strain oil into a clean glass jar, cover and store in refrigerator at all times. Use within a month. Makes 1 cup (250 mL).
Read more on Safety from other websites
Safety First in Making Flavored Oils and Vinegars
By Libby Colbert, Colorado State University
Cooperative Extension, Arapahoe County
