I love using herb infused oils in cooking, my favourites at the moment are rosemary, garlic and chilli. When we were figuring out what Grant was allergic to (turned out to be eggs) we used infused garlic oil in cooking instead of crushed or whole garlic as you get the flavour, without the actual clove, which often works better for people with gut issues.
Herb flavoured oils are very easy to make at home with herbs from the garden or from your local grower. They are wonderful to cook with, and when made in pretty glass bottles they make lovely gifts.
Homemade Infused Oils
Sterilise clean glass bottles or jars by boiling in water for 10 minutes then air dry.
Garlic works best in the oil when it’s peeled, sliced and bruised a little. Herbs are also best bruised (use a wooden rolling pin to do this). Chillies can be added whole. A good rule of thumb is 2 cups olive oil to 6 large garlic cloves or 6 small chillies (more if you like it super hot), or three to four sprigs of rosemary.
Add garlic, chillies, rosemary or herbs to your bottles then heat the oil in a saucepan over low heat until it’s warm.
Carefully pour oil into bottles over the herbs etc. Let cool and put the lid on. For best results leave the oil for at least a week before using.
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