Flavoured oils are one of my kitchen essentials. If you go to any farmers market there is almost always a flavoured olive oil stand, and they are usually crazily expensive! What is great though is these are so cheap and easy to do yourself. Simply get yourself some oil bottles, fill them with whatever takes your fancy and then top up with oil. These can also be re used again and again, just make sure you sterilise them between each use otherwise the insides will not stay so pretty. Leave them to fuse for a week or so and they are ready to go. Below are just a few suggestions of flavour combinations.
Hot and Spicy
Simply fill with chilli’s and some dried chilli flakes and then top up with olive oil. If the chilli’s are quite fat then just chop them in half.
This is great to add to salads, salsas or any spicy dish.
Use a combination of Lemon Grass, Ginger and Limes
Again, another great addition to a salad or simply to enhance a Thai curry
Garlic and Rosemary
Exactly what is says on the tin, garlic cloves and sprigs of rosemary
This combination is great as a dip for a crusty baguette or to add flavour to pasta.
Make sure all the ingredients you chose to use has either been dried, pickled or cooked so that there is no moisture left in them, otherwise they may not last as long as you would like.
To sterilise jar/oil bottles simply wash in hot soapy water, soak and leave to drain on a clean towel. Place them on a tray in an oven set to 140’C and put them in to dry out for about 40 minutes.