Infuse Your Oil with Flavor

Instruction​​

• Prepare the ingredients you wish to infuse into the oil:

  • Peel several cloves of garlic

  • If you are using chilies, slice them long-ways, but keep the seeds if you intend to retain their heat

  • Fresh herbs can remain whole, but slap them to release their natural oils 

    • Dry herbs will not infuse as well​

  • Peppercorns can also remain whole​

• Heat 2 cups of olive oil (or other vegetable based oil) in a small pot on low-medium

• Steep your ingredients in the oil for 10 minutes

  • You want them to steep, not fry. If they begin to turn brown and crispy, add more oil and/or reduce the heat 

• The ingredients should become aromatic during their steeping, so once you can smell everything, that is a sign that the fat soluble parts of your ingredients have been extracted

• Remove from heat and strain into a heat proof measuring cup or other container with a pour spout

• Toss out the strained herbs/chilies

  • Their flavor has been extracted, so they will not add anything extra to the oil going forward

  • If you want to improve the oil's presentation, set some fresh ingredients off to the side and add those to your final oil jar or bottle. This will continue deepening the flavor even after the oil has been infused.

• Use a funnel to pour your strained oil into an air-tight jar or bottle​

 

This oil can be stored at room temperature for up to 30 days or in the refrigerator for up to 90 days.

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