How To Make Infused Olive Oil

How to Make Infused Olive Oils

Here are some simple ideas to help you enjoy and create your own favorite herb infused olive oils. First, you'll want to start with a nice light extra virgin oil. Traditionally from the Mediterranean, commonly from Italy or Spain, extra virgin oil comes from the first pressing of the olives. It is the highest quality oil and contains the most antioxidants (vitamin E, C, and beta carotene) This healthful and flavorful oil is perfect for salad dressings, sauces, marinades, or dipping breads, vegetables, or cheese.

Virgin oil comes from the second pressing. The term "pressing"means the olives are pressed with a mechanical technique and without the use of heat, steam, or chemicals. I recommend using extra virgin and virgin oils uncooked so as not to spoil the richness of flavor. When used in cooking, however; regular or pure olive oils that have been chemically-refined are usually the least expensive and best for frying, or when flavor is not crucial. Using these elementary guidelines, you can take flavor to the next level by simply adding any number of fresh herbs, spices or fruits. If you happen to grow your own fresh herbs in or around your home you have already saved yourself some time and money from the start.

Here are the steps to follow:

1. Fill a saucepan with enough oil to fill desired amount of bottles.

2. Place a few sprigs of herbs of your choice (or a combination ) into the oil.
3. Simmer on low-med heat for about 5 minutes.
4. Take off the heat and let cool for 15 minutes-20 minutes.
5. Place a few of the sprigs in the bottle for embellishment.
6. Using a funnel, gently pour oil over sprigs in bottle.
7. Top bottle with decorative or cork bottle stoppers.
8. Store in a dry cool place, away from direct light for up to 2 months.
9. Putting a label on bottom with date is optional, but recommended.
10. Savor and enjoy!
These herbs work great by themselves or in any combination:

• Rosemary
• Tarragon
• Thyme
• Oregano
• Marjoram
• Sage
  Sage

How To Make Garlic Infused Olive Oil

Follow steps above, substituting step #2 with the garlic (whole or chopped), putting a few small pieces into the bottle adds a rustic look and also helps you identify what the flavor is. Garlic olive oil must be refrigerated to prevent botulism. Remember a few small cloves go a long way! For an oil with a real kick try adding chili peppers, using with care, as you don't want to overpower the delicate nature of the extra virgin oil.

There are a variety of fruits and spices you might also want to try such as any berry, blue or purple fruit; lemon/limes and even oranges add an interesting burst of citrus to your dish, especially on seafood or in meat marinades. Try experimenting by adding a little ginger or a few black or colored peppercorns. Bear in mind, if using fruit, the oil must also be kept in the refrigerator. Epidemiological studies have reported lower rates of breast cancer in people from the Mediterranean region, where a lot of olive oil is produced and consumed. At 120 calories of monounsaturated fat per tablespoon, extra virgin olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed than other types of olive oil. For preparation and presentation, it is easy to find flasks or bottles anywhere from a simple yard sale or flea market to a mall, kitchen or specialty store. Oil and vinegar cruets are easily available and also work well.
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Infused olive oil is an economical and creative way to delight yourself, family and friends. It makes an ideal gift for any cook or aspiring cook, and will add a decorative gourmet touch to their kitchen as well. Just wrap in colored saran wrap, or foil paper and wrap with pretty ribbon and you've got a thoughtful gift that will enhance many meals and be remembered for a long time after it is given. So let the infusing begin and I hope you have fun doing it! Enjoy.

Photo credit: Crate and Barrel