Today’s Throwback Thursday is only a throwback from last month, however it was a guest post over on Your Homebased Mom. Now I’m sharing it to the Savory Experiments readers!
Wonder how to make infused olive oil? Here are easy steps for homemade infused olive oil! Perfect for dipping bread or giving as a homemade gift.
It is that time of year again, time to start thinking of creative and unique gifts for everyone in your life. You could break the bank buying chachkies for everyone from the mailman to co-workers and everyone in between.
When I give gifts, no matter what the occasion, I aim for the gift to be something thoughtful and useful to the recipient. One of my favorites is Homemade Infused Olive Oil.
My friends love receiving it and even look forward and plan for it in their holiday menus. Even those who don’t cook use it in an antipasto platter, dip for pizza crust or fresh bread or as a decorative piece on the holiday table.
Before you get started making you own infused olive oil, there a couple of things to be aware of and consider.
- Your version will not have preservatives and additives, so it will not last indefinitely like the store bought. This also requires homemade infused olive oil to be stored in the refrigerator. It will harden slightly, just remove about 20 minutes prior to using to warm up to room temperature.
- It is not necessary to use olive oil, choose a cheaper oil like a blend or vegetable if you are making a lot. After you infuse the oil, you lose much of the taste of olive oil anyhow.
- Cheap containers can be found at World Market, Home Goods or lurking in your own home, make sure they have a tight fitting cap or cork. Since homemade infused olive oil only stays good for up to one month, pick smaller containers, I aim for around 1 cup.
- Using dried ingredients is the simplest and quickest way to make your own infused oils because it does not require simmer, cooling or straining.
- Do not use infused olive oils for frying, the small particles from your infusers will burn.
- Homemade infused olive oils generally look cloudier than store-bought, this is to be expected. The flavor will be the same, if not better because it was made with tender love and care.
For soft herbs: Blend 2 tablespoons of herb with 1 cup of oil in a food processor or blender to release the flavors into the oil. Bring mixture to a low simmer on the stove top for 5-10 minutes.
Allow to cool and strain through fine mesh sieve or cheesecloth, discard solids. Funnel into bottle and cork.
For woody herbs: Bring 2 sprigs of fresh herbs and 1 cup oil to a low simmer for 5-10 minutes. Allow to cool and remove large stems, place stems decoratively in bottle. Strain through fine mesh sieve or cheesecloth, discard small particles. Funnel into bottle and cork.
For garlic and onion family: Roast whole garlic or onion for 30-40 minutes on 350 degrees in the oven. Combine with 2 cups oil in a sauce pan and bring to a low simmer on the stove top for 5-10 minutes.
Allow to cool and remove large pieces, place decoratively in bottle. Strain through fine mesh sieve or cheesecloth, discard small particles. Funnel into bottle and cork.
For citrus: Use 2 tablespoons zest, no pith (white part), add to 1 cup oil. Bring to a low simmer on stove top for 5-10 minutes. Funnel into bottle and cork.
For dried chiles or mushrooms: Place chiles or mushrooms directly into the bottle, filling about 2/3 of the way. Fill with oil and cork.
For nuts: Dry roast 2 tablespoons of nuts in a sauce pan for 1-2 minutes before adding 1 cup of oil. Bring to a low simmer for 5-10 minutes. Allow to cool, funnel into bottles and cork.
To gift, write storage instructions, “best by date” (one month ) and serving suggestions on a decorative tag. Tie with ribbon and a small ornament or embellishment.
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