Making infused oils, using anything from tarragon to chili to rosemary to lemon, is a simple way to enhance your cuisine while also reducing food waste at the same time! An easy technique to add flavor to your cuisine is to infuse a bottle of oil with fresh herbs or garlic, citrus or chili, and store it in the refrigerator. The addition of sage oil to fried eggs, or a dash of chili oil to a last-minute stir-fry meal, may completely change the dish. Roast potatoes are enhanced by the addition of rosemary oil, while garlic infusions are delicious with just about everything.

 

When it comes to reducing food waste and preserving flavor, infused oils are a great place to start: that wilting bunch of leftover herbs, the lemon peel from a freshly squeezed lemon, or that last handful of chilies are all ideal places to start. Every kind of herb, whether fresh or dried, from sage to marjoram, oregano to tarragon, will infuse beautifully into the oil. Garlic, whole chilies or chili flakes, and entire spices such as peppercorns, star anise, cinnamon, or cardamom are other good options. Also, experiment with other flavor combinations; for example, sage and peppercorn, rosemary and lemon, or thyme and garlic are all good options.

 

Is it necessary to dry off my flavorings first?

 

When infused olive oil, you may use dried or fresh materials depending on your preference. Using dried ingredients will result in a more concentrated flavor, which will translate into a more powerfully flavored oil for you to enjoy. By drying them out, you are removing any moisture from the oil, which reduces the likelihood of mould growing in the oil, allowing you to keep your oil for a longer period of time. Spread your flavorings out on a baking sheet and bake them at a low temperature (100oC) for a couple of hours to dry them out.

 

Having said that, you may also infuse oil with fresh herbs and vegetables (see below). In this case, it is preferable if you utilize it within two weeks after purchasing it. Preserving your oil for a longer period of time by straining out your flavorings before bottling is beneficial. You avoid the development of the potentially fatal botulism bacterium, be careful to filter out the garlic and use the oil within a week after straining it out of the garlic. Checkout more! Learn more about olive oil wedding favors.

 

Is it compatible with any sort of oil or is it exclusive to one?

 

Some recipes call for the use of a high quality, mild-flavored oil, such as sunflower or vegetable oil, in their preparation. By doing so, you avoid the oil tasting like it’s competing with the flavor of the herbs. Having said that, I have found that olive oil works really well, particularly if you choose to drizzle it over completed foods.

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