How to infuse oils for cooking

You can use dry or fresh ingredients for infusing oils and choose oils with varying properties too for your end use. For culinary use I used cold pressed olive oil. If you use dried herbs your oil will last longer, fresh oils tend be more vibrant and stronger, or may infuse more quickly.  You need to wash and carefully dry the herbs you want to use (it is better to avoid water in your oil!) -you will do this before drying herbs if you’re using dried ones.

15397_1455140634762225_7872533978168629024_n

Rosepetals and calendula infusing almond oil

1486929_10152699492311388_2216383099589205029_n

Oregano infusing extra virgin cold pressed olive oil

1.Add an amount of the ingredient the bottom of a jar and add enough oil to cover and then double over.

2.Leave the jar in a sunny spot on a windowsill, giving it a swirl every now and then, check it every day or two to see when it is agreeable for you. The longer you leave it the stronger the flavour as well as the aroma. It can be anything from a couple of days to a week (for dry ingredients) An oil with fresh ingredients will need using within a couple of days.

3.Strain the oil into a ready bottle or jar for use. Or you may like to pour into ice cube trays for a longer shelf-life -looks very pretty if you add some oregano or basil flowers!

I used herbs and flowers straight fom my garden grown without chemicals, no pesticides or fertilisers

 

DSCF2811 DSCF281310363743_1464937697115852_4584669745166808206_n

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s