Trình duyệt của bạn đã tắt chức năng hỗ trợ JavaScript.
Website chỉ làm việc khi bạn bật nó trở lại.
Để tham khảo cách bật JavaScript, hãy click chuột vào đây!

How to Infuse Olive Oil

Thứ bảy - 27/04/2024 01:08

Herb-infused olive oil is a light, tasty way to add flavor to many types of meals. It can be used in cooking or as a dressing on your food. Both cold-infused and heat-infused olive oils are easy to make at home, but the process requires...

Table of contents

ARTICLE

Method 1

Method 1 of 3:

Creating Strong Flavors

1
Select a high-quality extra virgin olive oil. In the supermarket or a speciality grocery store, look for a darker green bottle of olive oil, which is colored to protect the flavor of the oil. Read the label to make sure the oil is labeled as “extra virgin” olive oil, which is the highest quality olive oil available. Try to buy a bottle that clearly labels the region where the olives were grown and the date of harvest.
- If you can’t find extra virgin olive oil, you can also buy “virgin” olive oil, which is slightly lower quality, but still has a very good flavor and can be used for infusions.
- Be sure to check the “best by” date to ensure that the expiration date gives you enough time to make and use the oil.

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}

Many people prefer to add only 1 ingredient to their oil to give it a distinct taste. For a pleasant and strong infusion, try making rosemary olive oil, thyme olive oil, garlic olive oil, truffle olive oil, lemon olive oil, or basil olive oil.^{[1] X Research source}

For example, if you make Italian food frequently, you can make a garlic olive oil to use while cooking.

If you like to use olive oil on salads, try infusing a lemon or ginger olive oil.

Advertisement

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}

Choose flavors and herbs that you use together in recipes often, as those tend to work together well. Popular multi-ingredient infused oils include garlic-chili olive oil, Italian herbs olive oil, and rosemary-garlic olive oil.^{[2] X Research source}

As a general rule, try to stick with creating infusions that have no more than 2 ingredients. More ingredients can sometimes result in muddled flavors and conflicting tastes.

If you want to experiment with multiple-flavor infusions that have more than 2 ingredients, try making smaller batches of the infused oils to taste test. This will prevent waste and ensure that the flavors work together.

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}

If your ingredients are tender herbs like basil, oregano, cilantro and parsley, or small ingredients like peppercorn, they’ll release their flavor easily when cut or chopped and can be cold-infused. This method is also the best for ingredients like lemons, which should be kept cold to prevent rancidity.^{[3] X Research source}
If you’re unsure of whether your ingredient should be cold or hot infused, try a cold infusion first. This method works well with most ingredients and creates a mild flavor profile.

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}

If you’re using woody herbs, like rosemary and sage, a heat-infusion is best for releasing all of the bold flavors. This method is also good for preserved ingredients like dried mushrooms and chilis.^{[4] X Research source}
For woody herbs, including rosemary, sage, and thyme, you’ll need only a few sprigs of the herb for your infusion, since they tend to be stronger and the hot oil will draw out the flavor.

Method 2

Method 2 of 3:

Cold-Infusing Fresh Ingredients

Cold-infusion works best for tender ingredients, such as parsley, cilantro, and fresh chilis, or small ingredients like fresh peppercorns. Wash them under warm water, and lay them out to dry overnight to avoid transferring water into your infusion.^{[5] X Research source}

While bacteria won’t grow in olive oil, it can grow on wet ingredients that have been added to an infusion.

For every 1 US quart (950 mL) of oil, use about 1 cup (240 mL) of fresh herbs for your infusion. Place the ingredients into the food processor, and let it run for 30 seconds or until the herbs are pulverized.^{[6] X Research source}

This helps the herbs begin to release their flavors to infuse into the oil and will speed up the infusion process.

Scoop the pulverized herbs into a clean, dry bottle, and pour room temperature oil into the jar until it’s full. Leave as little room at the top of the jar as possible, and screw the lid or cap on tightly. Invert it a few times to thoroughly mix the ingredients.^{[7] X Research source}

Make sure the lid is on as tightly as possible to prevent air from entering the bottle while it infuses.

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}

The refrigerator is the perfect place for cold-infusing olive oil because the temperature is regulated and it’s dark unless the door is open. Every 2-3 days, pour out some oil and taste it to check how the infusion is progressing.!^{[8] X Research source}
Cold-infusion oils should be refrigerated at all times to prevent them from becoming rancid.

Once the flavor is to your liking, the olive oil is ready. Pour the oil through a strainer to remove the solid ingredients, and then funnel the oil back into a clean, dry, resealable bottle, like a mason jar or bottle with a cork stopper. Place the bottle back into the refrigerator for safe storage.^{[9] X Research source}

Cold-infused oils will last 2-3 weeks when stored in the refrigerator. If you notice a change in the flavor of your oil, throw it away immediately and infuse a new batch.

Method 3

Method 3 of 3:

Doing a Heat-Infusion

On the burner, slowly increase the heat of the oil until it reaches 150 °F (66 °C). Then, take the pan off of the burner and set it aside to begin to cool.^{[10] X Research source}

Heating the oil over 150 °F (66 °C) can change the flavor profile. Try to keep the heat at or just below this temperature for best results.
Don’t begin to add ingredients to the oil as it’s heating. This can cook the ingredients and change the overall flavor of the oil.

Once the olive oil has dropped from it’s highest temperature, begin adding your ingredients, like rosemary, thyme, sage, chilis, or dried mushrooms. Use a spoon or spatula to mix them into the oil thoroughly, and then let the oil sit to cool.^{[11] X Research source}

After your initial mixing, try not to disturb the ingredients as they infuse into the oil. This can change the flavor of the oil and cause it to cool too quickly.

After about an hour, the oil should be around 72 °F (22 °C). Pour the oil through a strainer to remove the solid ingredients, and funnel the strained oil into a clean, dry, resealable bottle.^{[12] X Research source}

Keep in mind that the longer the ingredients sit in the oil, the stronger the flavor will be. If you want a stronger flavor, let the oil sit for an extra 1-2 hours before straining and bottling.

License: Creative Commons<\/a>
\n<\/p>

\n<\/p><\/div>"}

Since the oil was heated and there are no other ingredients in the jar, it’s safe to keep the heat-infused oil on a counter outside of the refrigerator. However, you can also refrigerate this oil if you prefer to use it cold.^{[13] X Research source}
Heat-infused oil will be fresh for 1 month after bottling. If you notice a change in the flavor of the oil, throw away the oil and infuse a new batch.

Ideas for Infusing Olive Oil

Ingredients to Infuse Oil With

Things You’ll Need

Cold-Infusing Your Ingredients

Fresh ingredients
Olive oil
Clean, dry, resealable jar or bottle
Food processor
Strainer
Funnel

Doing a Heated-Infusion

Medium saucepan
Hardy or preserved ingredients
Olive oil
Clean, dry, resealable jar or bottle
Strainer
Funnel

Warnings

Make sure your herbs are completely dry before adding them to the oil. If they’re wet, a dangerous bacteria called botulism can form.

Thanks
Helpful 2 Not Helpful 0