DIY Infused Oils are a fabulously easy way to create a delicious new ingredient that can be used to top any dish, for dipping bread or even dressing salads. Another major plus - they make for great gifts!
1/2cup ( 125 ml)Olive OilYou can use canola or peanut oil
2-4tbspChilli Flakes
2-3Whole dried red chillies
Instructions
Sterilize your jars/ bottles with their lids.
Garlic Oil
Wash and dry the garlic cloves well.
Place in a saucepan with the olive oil.
Let it simmer for 30 minutes, on very low heat.
Once the cloves are slightly browned and softened, discard them and let the mixture cool off the heat.
Pour into the sterilized jar once cooled and store in the fridge. Use within a week as this is a perishable item.
Rosemary Oil
Wash and dry the fresh rosemary well.
Place in a saucepan with the olive oil.
Let it simmer for 30 minutes, on very low heat.
Turn off the heat and let this mixture sit for an hour. This will intensify the flavors.
Strain into a sterilized jar and discard the rosemary.
Store in the refrigerator and use within a week as this is a perishable item.
Chilli Oil
Place the chilli flakes and whole dried red chillies with the olive oil, in a small saucepan.
Let it simmer for 15-20 minutes, on very low heat.
The chilli flakes will start popping. Turn off the heat and let the oil cool.
Strain into a sterilized jar and discard the chilli flakes.
You can keep the whole chillies in the oil if you wish.
Store in the refrigerator and use within a week as this is a perishable item.
Notes
Important Notes:
Please keep in mind that oils made with fresh herbs and garlic are perishable and need to be consumed within the recommended time of a week as well as stored in the refrigerator. These should not be kept out at room temp, otherwise, it can promote bacteria growth.
In addition to storage and consumption, you can take the additional recommended step of acidification of the fresh herbs or garlic before adding them to the oil. This can help reduce the risk of botulism.