Infused Olive Oil

After checking out the $17 bottles of infused olive oils at the local gourmet store, of course I thought, “I can do this myself!” So here’s what I came up with.

Pick a handful of fresh herbs from the herb garden.

 

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With the real winter we had here; actual snow, a couple of freezes and an extended cool spring, my herbs are just getting started. However, my thyme did survive, so I’ll use it for this recipe.

Start by cutting a big bunch of fresh herbs, wash well, and trim as needed. Thoroughly pat dry between several sheets of paper towels, being careful not to crush.

 

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Pack the clean, dry herbs into a clean glass quart jar then fill with a good quality extra-virgin olive oil. Cap tightly, then roll the jar around lightly to mix. Store for about 2-3 weeks in a cool, dark spot. The longer they steep, the stronger the infusion.

 

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Here I have my thyme and I’m also doing a crushed red pepper jar. I placed about 2 cups crushed red pepper flakes in a quart jar, then filled both jars with olive oil.

After a couple weeks, I strain the oil through a small-mesh strainer lined with cheese-cloth, discarding the herbs. I sometimes will repeat this step if the oil looks cloudy. Then I fill my labeled jars; if the oil is too herby (or peppery) I will cut it with some plain oil.

I repurpose my wine and liquor bottles, using wine pouring spouts as toppers, and I found some “chalkboard” labels that I can change easily.

I store my infused oils at room temperature for many weeks on my countertop, but you could refrigerate. I’ve seen recipes that require heating the oil and herbs; they don’t require the time that this recipe does, but those require refrigeration.

 

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Any leafy herb, like thyme, rosemary, chives, basil, to name a few, works well. I’ve even gotten creative and used, in addition to red pepper flakes, peppercorns, lemon peel, garlic cloves, and purple onion. Once I forgot a jar of peppercorn for several months, and boy, was it HOT!

The garlic and onion oils tended to get cloudy quickly, so I store those in the fridge.

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