Making Flavored/Infused Olive Oil(s)

An Explanation Of What We Are Doing & Why It Works

Herbs and spices get their flavors from the essential oils in them
Most of these oils are aromatic compounds that you smell as you eat and these aromas
create much of the flavor you taste and because these compounds are oils they are soluble
in the cooking oils you use
When you put herbs and spices in oil most of the oils that give them there taste will infuse
into the oil lending their scents and flavors
Then again trying to infuse water with the same herbs and spices won't work remembering
that oil and water don't mix is true thus what will dissolve in oil won't dissolve in water and vice versa
You can mix water and sugar or salt as an example but these will not mix in oil

When flavoring olive oils you must be extremely careful to avoid botulism
Botulism is caused when bacteria forms in water in your oil
Notice I said "water in your oil", not oil, only use dried ingrediants to flavor your olive oil
What should you do to avoid botulism?
Bacteria will not develop in oil but it can grow in water thus absolutely no water should be
allowed into your oil via a wet container, fresh herbs or what have you
The ONLY time you can use fresh ingrediants in your oil is if you store it in your refridgerator and
use it within 7 days MAX
When keeping your oil in a refridgerator they tend to become cloudy but will clear up when warm
To test this therory place unflavored oil in your fridge to see how it will become cloudy
This will put your mind at ease!!
Always use dried herbs to make any flavored olive oils you wish to keep longer than 7 days
You can purchase your dried herbs or make your own using a food dyhidraoter or by haning the
upside down in direct sunlight or in a dry room with a of your house that has a draft in very small bunches

First choose containers that have tight fitting lids then sterilize each container placing them
in boiling water for 10 minutes and ensuring they're completely dry before using

I'll add a "flavored" extra virgin olive oil recipe first using dried herbs which can store for up to one year
followed by an "infused" extra virgin olive oil recipe using fresh ingrediants that be should use within 7 days

How to flavor olive oil using fresh herbs

Mix a day prior to use to give the flavors time to infuse
Store in your refridgerator covered then remove about an hour to before use to bring it to room temperature

Mix together any of the following ingredients singular or mix and match to create your own unique flavoring
I will mix them all for one awesome tasting oil

     2 cups of extra virgin olive oil
     1 sprig fresh rosemary
     1 sprig fresh thyme
     1 sprig fresh oregano
     2 fresh bay leaves
     1 clove garlic  peeled and crushed
     Chili powder
     red pepper flakes


I like to warm the oil to a temperature of no more then 140 degrees
This is warm enough to infuse the flavors yet cool enough nto to allow the oil to burn which changes
the taste dramidically to unusable



How to flavor olive oil using dried herbs

Sprigs of dried herbs such as rosemary, thyme or basil look very attractive in a bottle or jar
You can either buy your herbs or dry your own as explained earlier
Fill your container up to a 1/4 to 1/3 full with your dried herbs and top with extra virgin olive oil using
a small funnel where needed
Tightly seal and leave to infuse in a dark place away from heat and light for about a month before using
Using this method your flavored olive oils can be kept up to one year


Be sure to date and mark what is in your containers before storing!!

Enjoy!!!