Flavoured Aromatic Herb and Fruit Oil |
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Prep Time: 15 Minutes Cook Time: 20160 Minutes |
Ready In: 20175 Minutes Servings: 6 |
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I always make my own flavoured oils and vinegar - I use them for cooking and also to give as gifts. I am lucky enough to have a garden large enough in which I can devote large areas totally to herbs, rare plants & flowers. This is my Standard recipe for cold infused flavoured herb & fruit oils. You can use any fresh herbs which you have available, even if it is only one type - it will still provide you with a wonderful flavoured oil for cooking, baking and gift giving! You can add the fruit zest if you wish - it's a moveable feast in which you get to choose! Ingredients:
1 1/8 liters olive oil |
rosemary |
tarragon |
lavender |
bay leaf |
thyme |
marjoram |
basil |
6 -10 black peppercorns |
2 slices orange zest or 2 slices lemon zest |
2 red chilies (optional) |
2 -4 garlic cloves, peeled (optional) |
Directions:
1. First harvest your herbs; make sure if they are near a road or busy walkway that they have been gently washed in water OR wiped clean.
2. Ensure they are dry before addng to the bottles.
3. Make up a small bunch for each bottle; such as a sprig each of Thyme, Bay, Tarragon & Rosemary.
4. Take two clean & dry 1 pint jars or bottles (I keep interesting & attractive wine, oil and vinegar bottles!) and put the herbs, peppercorns, orange and/or lemon peel and chillies(if using)into them.
5. Fill up with the olive oil, seal with a cork preferably and store in a dark and cool place for 2 weeks.
6. Shake the jars/bottles on a daily basis.
7. After 2 weeks the oils will be ready to use - but they will be more herb infused if you leave them for up to 4 weeks.
8. Use within 6 months.
9. Decorate with raffia, handmade ribbons,sprigs of fresh/dried herbs & then hang a recipe from the neck of the bottle - great to give as a gift.
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