We love talking about how to elevate your cooking. Using fresh herbs or dried spices and spice blends is a great way to make your own infused oils to impart your dishes with concentrated flavors. These infused oils can be used in cooking, drizzling, or even as a finishing touch to enhance various recipes.
Ideas for Using Infused Oils
- Cooking: Sautéing vegetables or proteins. Tossing with pasta or grains.
- Finishing: Drizzle over soups, stews, or risotto. Add to grilled meats or roasted vegetables just before serving.
- Salads: Use as a base for vinaigrettes or drizzle directly on greens.
- Dips: Pair with bread as a dipping oil – especially with balsamic vinegar.
- Marinades: Mix with lemon juice, vinegar, or yogurt to marinate meats or tofu.
- Garnishes: Swirl on top of hummus, guacamole, or creamy soups for visual and flavor appeal.
Creative Flavor Combinations
- Garlic & Rosemary Oil: Perfect for roasted vegetables, grilled meats, and potatoes.
- Chili Oil: Use crushed red pepper flakes for a spicy kick; ideal for pasta, pizza, and stir-fries.
- Citrus & Herb Oil: Combine lemon zest and thyme for drizzling over seafood or salads.
- Smoky Paprika Oil: Add smoked paprika and cumin for a bold flavor; use for roasted chickpeas or dipping bread.
- Basil & Garlic Oil: Great for drizzling over fresh mozzarella, caprese salad, or pasta.
Basic Method for Making Infused Oils
- Choose a neutral or lightly flavored oil such as olive oil (extra virgin for finishing), grapeseed oil, avocado oil, or sunflower oil.
- Select fresh or dried herbs (rosemary, thyme, basil, oregano, sage), spices (crushed garlic, chili flakes, peppercorns, cumin seeds, star anise), aromatics (garlic cloves, shallots), or citrus peels (lemon zest, orange zest).
- Wash fresh ingredients thoroughly and pat them completely dry to prevent bacterial growth.
- Gently heat the oil in a saucepan over low heat. Use about 1 cup of oil for every 1/4 cup of flavoring agents.
- Add your selected ingredients to the warm oil.
- Simmer gently for 5-10 minutes, stirring occasionally.
- Remove from heat and let the oil cool completely with the flavoring agents still in it.
- Strain the oil through a fine mesh sieve or cheesecloth to remove solids.
- Transfer the infused oil to a clean, dry, airtight glass bottle or jar.
- Label the bottle with the infusion date and ingredients used.
Oils with dried ingredients typically last up to 2-3 months when stored in a cool, dark place or refrigerator. Those with fresh ingredients (fresh herb or garlic-infused oils) must be refrigerated and used within 1-2 weeks.
