Make your own infused cooking oils with fresh organic herbs

August 22, 2019 CHICOPEE, Mass. (Mass Appeal TV, NBC affiliate) – You can preserve the taste of summer herbs by infusing them into organic virgin olive oil. Leslie Cerier, “The Organic Gourmet” personal chef, cooking teacher and cookbook author teaches us how it is done.

To make your own flavored oil, please follow these instructions from Leslie Cerier’s cookbook, Going Wild in the Kitchen

For the Best Results

As you will see, it is easy to “go wild” when concocting flavored oils. For the best results, keep the following tips in mind:

 Use a clean dry glass jar with a lid.

 When using fresh ingredients—herbs, spices, edible flowers, fruits, mushrooms—fill the jar about an inch from the top, and cover completely with oil (extra virgin or light olive oil is recommended).

 When using strong-flavored ingredients like mint, tarragon, or chilies, fill one-third of the jar with these ingredients and two-thirds with oil.

 Once you have finished preparing the jar, label it with the contents, including the type of oil, and the date it was prepared. Also include the date it will be ready to use—two to six weeks later.

 Place the jar on a small plate and set it on a windowsill. After two weeks, check the flavor of the oil, and continue checking it once a week after that. The oil is ready when you are. I have found that a sunny window tends to shorten the steeping time.

 When the oil is ready and has been strained into a clean bottle or jar, add a label with the type of oil and the date—for example: Spicy Oil, August 2019. As a decorative touch, consider adding a fresh herb or another ingredient that was used to flavor the oil. Store in a cool dry place, where it will keep for at least a year.

Following these guidelines will help to insure successful results with your flavored oils, which also make great gifts.

As the ingredients steep, the oil may expand and leak from the jar—especially when set on a sunny windowsill.

No Problem!

Keep the jar on a small plate to catch the flavorful overflow, and then use the oil to cook with, add to salads, or enjoy as a dip for bread. Delicious! 

Adapted from Leslie Cerier’s cookbook, Going Wild in the Kitchen

organic herbs and spices make a delicious flavored oil

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