How to make your own flavoured olive oils

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How to make your own flavoured olive oils

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Decorate your kitchen with bottles of flavoured olive oils — when you aren’t using them for cooking, of course. Use flavoured oils in marinades, salad dressings and bread dips. Infused olive oils also make elegant gifts. Olive oil can take on the flavours of many herbs, spices and vegetables. A hot infusion flavours the oil quickly, while the flavour takes a few weeks to develop if the oil is simply added to a bottle with herbs or spices.


Step One

Measure out a single herb, spice or vegetable of your choice, or combine flavours. For garlic-flavoured oil, finely chop two or three heads of fresh garlic. For fresh herbs, whole spices or vegetables, measure out 3 cups of one ingredient or make a combination equal to 3 cups.


Step Two

Add 3 cups of olive oil to the saucepan and stir in the flavourings. Heat the oil over medium heat, stirring constantly, until you see a few bubbles.


Step Three

Reduce the heat to low and steep the oil for two hours, then remove from the heat.


Step Four

Strain the oil through the cheesecloth or coffee filter into a heat-resistant jar or bowl. Allow it to cool for about 30 minutes.


Step Five

Strain the cooled oil into an airtight bottle or jar for storage. Store it at room temperature or in the refrigerator; the oil will retain its quality longer in the refrigerator, notes Oregon State University Extension Service.


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