How to Make Flavoured Oils
Create Your Own Infusion For Salads, Stir-Fry (or Even Massage)
Dec 3, 2008
An infused oil is a mild tasting oil steeped with herbs, spices or citrus rind. An infused, or flavoured oil’s colours can be anywhere from green to pink, depending on its ingredients. The fragrance can be rich, yet it’s so inexpensive to make. Whether it’s intended for immediate consumption, or a present in a personalized gift basket, they are easy to create once you have selected the elements that will make the signature aroma.
The main ingredient is usually neutral, unflavoured oil such as:
- Grape seed
- Canola
- Vegetable or corn oil
Stronger tasting olive oil is often chosen for spicier or more robust mixtures like garlic and basil.
Precautions About Making Your Own Oil
Therapeutic or sensual massage oils can also be made in the same manner; oregano and rosemary infused oils have been used frequently in European muscle rubs. However, if you wish to make a heated oil using peppers, it is recommended to exercise caution; many hot peppers contain capsicum, which is the active component that triggers a burning reaction in mucous membranes and if potent enough, skin.
While cautioning gift givers from presenting a warming massage oil made from peppers to someone with an intolerance to spice may seem like common sense, but many people are unaware that a reaction to capsicum is not limited to one’s taste buds.
Is Botulism a Danger in Making Your Own Flavoured Oil?
A potential danger in making flavoured oil is food poisoning. Health Canada warns that improperly stored garlic oil can cause botulism; always remember to store it in the refrigerator, and even then, no longer than a week.
Ingredients for an Herb and Citrus Infused Oil
- Roughly two ounces (an average “bunch” size) of fresh leafy herbs of your choice
- 2 cups of canola or grape seed oil
- Finely grated lemon or orange zest
- An attractive bottle, (washed and sterilized)
How to Make Your Own Herb and Citrus Infused Oil
Herbs with thick, woody stems like oregano, sage, thyme or rosemary need to be heat-treated in order to release their flavour. They are less delicate than herbs like basil, tarragon or parsley, which can be puréed with your chosen oil. You can choose to omit the lemon or orange rind, or mix and match as you wish.
- Rinse herbs and pat dry
- Chop the herbs roughly; and place in saucepan with the 2 cups of oil
- Heat the herbs for about five minutes over a medium heat; do not let the mixture start to boil
- Let the mixture cool completely, then pour into a blender or food processor; blend until smooth
- Strain through a fine sieve or through cheesecloth; discard the herb solids and pour the rest into your attractive, airtight bottle.
Can be stored for up to a week.
Ingredients for a dried Chipotle and Orange Infused Oil
- 5 whole, dried hot peppers, such as dried chipotle peppers or chilli
- The grated zest of a whole orange
- 2 cloves garlic, finely chopped
Follow the instructions as above; and store in an airtight glass bottle for up to one week in your refrigerator.
The possibilities are endless; you can mix fruits, dried herbs and spices in any way you like, and present them in an attractive gift basket or as a hostess gift.
