How to Make Your Own Infused Olive Oils
Here are a couple of recipes for making your own infused olive oils.
Making Your Own Infused Olive Oils
If you buy infused Olive Oils in specialty food stores you might expect to pay up to $40.
Infused olive oils are wonderful to cook with because they add lots of flavor to your dishes without you having to add extra salt. They can also be mixed with vinegar to make wonderful salad dressings.
It is a lot more cost efficient to make your own infused oils. You will need special bottles to keep them in that will help keep them fresh longer, if you go to the right place you can find ones that are fairly in-expensive. I know of a site on line called Exava.com that sells them very cheaply.
Infused olive oils also make fantastic gifts.
Here are a couple of my recipes for infused olive oils.
My Recipe For Speedy Infused Oil
Infused oils actually take time to infuse and the longer the ingredients sit in the bottle the more infused they become and more flavorful they get. If however you are in a hurry and you want the flavor of an infused olive oil in less than an hour try this recipe out:
Quick Infused Garlic Onion Olive Oil
1/2 cup olive oil
1 half onion roughly chopped
2 cloves of garlic peeled and just slighly mashed to allow flavor to escape
Place the oil onion, and garlic in to a sauce pan and turn it at a very low heat, if it starts to simmer turn the heat down, allow it to cook like this for 45 minutes, then turn it up to a low simmer, allow it to simmer for 1/2 hour. Turn off the heat and allow it to cool for about 15 minutes. At this point I add a generous tablespoon of balsalmic vinegar. This is optional of course but it is what I do. Then I pour over two chickens then I season with a bit of poultry seasoning and bake at 350 for an hour and a half. So easy and so tasty.
Oregeno Chili Olive Oil
Oregeno Chili Garlic Oil
5 Cloves of garlic pealed and slightly smashe to release flavor
1 small red chili pepper
11/2 tsp. dried oregeno
1 cup canola oil
Preheat oven to 300 degrees
Place your hands in baggies or rubber gloves and slice the chili opened and take a steak knife and using the tip peel out the seeds, then chop it in to some small pieces.
In a glass pie plate or a small baking dish add the oil, oregeno, garlic and chili pepper. Allow the oil to heat for 1 1/2 hours or until a digital thermometer reaches 250.
Allow the oil to cool I like to leave everything in it when I pour it in to a jar and seal tightly. Store in refrigerator and set out to room temperature about an hour before using.
This will keep in the fridge for about a week.
To make in to a dressing mix 1/2 cup of the oil with 1/4 cup of vinegar, and 3 tablespoons of water. Make sure to be very precise. Mix quickly and briskly.