Flavoured Oils
Elevate your culinary creations with this simple yet versatile Flavoured Oils recipe, a trio of infused olive oils bursting with gourmet flair. Perfect for home cooks and food enthusiasts, this recipe showcases three distinct flavor profiles: rich garlic-infused oil, fiery chili oil, and a fragrant herb and lemon oil. Made with high-quality extra-virgin olive oil and fresh, aromatic ingredients like rosemary, thyme, and lemon zest, these infused oils are quick to prepare, taking just 25 minutes from start to finish. Whether drizzled over salads, pasta, roasted vegetables, or grilled meats, these homemade flavored oils add an irresistible depth of flavor to any dish. Plus, with the convenience of DIY oil infusions, you'll have delicious, handcrafted condiments at your fingertips for up to a month. Perfect for gifting or personal use, these oils combine sophistication and simplicity, offering an easy way to elevate your everyday meals.
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Recipe Information
Ingredients
- 500 ml Extra-virgin olive oil
- 4 large cloves Fresh garlic cloves
- 2 tablespoons Dried chili flakes
- 3 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 1 teaspoon Whole black peppercorns
- 1 strip (peeled with a vegetable peeler, no pith) Lemon zest
Instructions
Divide the olive oil into three equal parts (about 165 ml each) and pour them into three small, heavy-bottomed saucepans for individual flavor infusions.
For garlic oil: Peel and slightly crush the garlic cloves with the side of a knife. Add them to one of the saucepans with the olive oil. Heat the oil over low heat for about 10 minutes, ensuring the garlic doesn’t burn but gently infuses the oil. Remove from heat and let it cool completely.
For chili oil: Add 2 tablespoons of dried chili flakes to the second saucepan with olive oil. Heat over low heat for 10 minutes, occasionally swirling the pan to evenly infuse the oil. Remove from heat and let it cool completely.
For herb and lemon oil: Add the rosemary sprigs, thyme sprigs, black peppercorns, and the strip of lemon zest to the third saucepan. Heat over low heat for 10 minutes until the herbs are fragrant. Remove from heat and let it cool completely.
Once cooled, strain each flavored oil through a fine-mesh strainer or cheesecloth into clean, sterilized glass bottles or jars. Discard the solids.
Seal the bottles tightly and label them with the type of oil. Store in a cool, dark place or the fridge for up to 1 month.
Use these oils to elevate your dishes: drizzle onto salads, pasta, grilled meat, or vegetables.
Nutrition Facts
Calories |
4523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.2 g | 646% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 1.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
