How to make scented oil at home

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Herbal and spice-infused flavored oil is a great salad dressing, unusual flavoring, or even a complete meal. We will tell you about a few rules for making flavored oil and share some interesting recipes.

To make flavored oil easy, and the finished product has a long shelf life and doesn't go bad, you need to familiarize yourself with the basic rules. Observe these so that bacteria do not grow inside the bottle of your scented oil. If you do not follow the rules, you risk spoiling the product, poisoning, or getting botulism.

Basic rules for the preparation of flavored oils

1. Rinse all ingredients well and dry thoroughly. It is best to let the herbs and spices dry overnight. The bacteria do not thrive in oil, but they can thrive in the water left on the leaves and stems of herbs.
2. Regardless of which containers or bottles you use, wash, disinfect, and dry each one.
3. When you make the flavored oil, store it in the refrigerator. The shelf life of such a product is 30 days.
4. Do not use scented oil for frying or deep-frying. Herbs and spices will burn and give an unpleasant taste and smell to the dish.
5. Before using the oil, remove it from the refrigerator and let it sit for 20 minutes. Let it warm up to room temperature.
6. Extra virgin olive oil is used in all recipes. It can be replaced with odorless sunflower oil.

1. Lemon oil

Ingredients

• 250 ml olive oil;
• zest of two lemons.

Preparation

Heat oil over low heat. It shouldn't boil. Put lemon zest in a skillet and leave to heat for 20 minutes. Then turn off the heat. When the oil has cooled, pour into a bottle. It is not necessary to filter.

Usage

You can season salads, add to fish or poultry dishes.

2. Spicy spicy oil

Ingredients

• 250 ml olive oil;
• 2 tablespoons dry chili flakes.

Preparation

Chop (with your hands or with a spoon) whole chili peppers. Heat oil in a skillet. Place the chili flakes in a skillet and heat for another 5 minutes. When the oil has cooled, pour into a bottle. It is not necessary to filter.

Usage

Can be added to Asian dishes, pizza, meat dishes, baked vegetables.

3. Basil oil

Ingredients

• 250 ml olive oil;
• 30-50 g of fresh green basil leaves.

Preparation

Place the basil leaves in a blender, add the oil and whisk in a puree. Heat the mixture in a skillet for 45 seconds. Pour the hot oil through a fine sieve into a container to remove the debris from the basil leaves. The oil should cool down. At the bottom of the container, you will see a dark sediment. It consists of water and the smallest remains of basil. When pouring the oil into the bottle, try to keep the sediment in the container.

Usage

You can refuel the dishes of Italian cuisine.

4. Rosemary oil

Ingredients

• 250 ml olive oil;
• 3-6 sprigs of rosemary.

Preparation

Put the rosemary in the pan, add the oil. Heat for 5 minutes. When the oil has cooled, remove the rosemary sprigs and transfer them to a container (bottle). After that, pour the oil there.

Usage

Can be added to meat and fish dishes.

5. Garlic oil

Ingredients

• 250 ml olive oil;
• 1 large head of garlic;
• juice of half a lemon.

Preparation

Peel the cloves of garlic, place in a bowl and cover with lemon juice. Stir and leave for 15 minutes. Preheat oven to 180 degrees. Arrange the cloves in one layer in a baking dish. Don't pour out the lemon juice; it will still come in handy.

Pour all the olive oil over the garlic. Bake for 30 minutes. Remove the dish from the oven and let cool. Spoon the cloves from the mold into the container. You can pour the leftover lemon juice and pure oil over them, refrigerate, and then use this mixture in another dish. Pour the olive oil from the baking dish into the bottle.

Usage

An all-purpose oil that can be used in any dish.

All recipes can be embodied in another way. You don't have to heat it up, but just mix the oil and spices in a dark glass bottle. Then this oil should be infused for 12-14 days. But this cooking method is not suitable for garlic oil, because it can deteriorate or become hazardous to health.

6. Flavored Butter for Fresh Bread

This oil is delicious on its own and can be an essential part of your breakfast. The spice combination is perfect with fresh bread. That's why it's so nice to dip a slice of baguette into this flavored oil.

Ingredients

• 500 ml of olive oil;
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• ½ teaspoon dried rosemary, chopped.

Preparation

Heat spices in a skillet to enhance the smell. Pour the heated spices into a bottle and cover with oil. This oil can be served immediately.

Usage

Serve butter in small sauceboats with fresh bread for breakfast or as an appetizer for wine (along with a baguette). Before serving, you can add salt and finely chopped garlic. It goes well with grated hard cheese, olives and jerky.