Homemade flavoured olive oil??

Lynsey

Anyone make their own flavoured oils??
Got a few oil pourers from the Store21 glitch and fancy making or trying to make a few flavoured oils, garlic and perhaps oregano (to drizzle on top of pizzas).
Any tips??

Lynsey

sorryaboutmywife

Nigella's mad on flavoured oils, I'm sure in one of her cookbooks she makes some....sorry for my fuzzy reply but it's a start.

Lynsey

Thank you.
I have googled making garlic oil and wary of using raw garlic because of reported food poisoning which some have stated could lead to death. :eek: Something to do with moisture/liquid in raw garlic??

Hence why I'm trying to get a few successes from MSE members. I'm sure some must have made flavoured oils for pressies.
Dried oregano or garlic may be an option??

Lynsey

sarah1972

are your bottles clear? If they are the added ingredients will just rot. On saying that the bottles shouldnt be clear as olive oil will remain at its best if its stored in a dark bottle or as James Martin said on tv the other day a tin or non clear bottle.

also if you put chillies in without cooking them 1st it can lead to botulism according to this site http://www.thechilliking.com/chilli-oil-recipe/

I have made flavoured oils before and there are numerous recipes if you google specific things ie chilli oil recipe etc.

I have put them in clear bottles but then always store in a cupboard as opposed to on the worktop, I think its each to there own though as I am sure there are people on here who will say there is no probs with clear bottles that are subject to sunlight.

Lynsey

I read a bit about botulism, hence asking. The bottles are clear, they are the pourer types to drizzle.

Maybe just try a little oregano (dried) first, to see how it goes.....................and buy the garlic flavour oil.

Lynsey

sarah1972

Lynsey wrote: »

I read a bit about botulism, hence asking. The bottles are clear, they are the pourer types to drizzle.

Maybe just try a little oregano (dried) first, to see how it goes.....................and buy the garlic flavour oil.

Lynsey

This is how I do oregano oil:

Pound the oregano with a good pinch of sea salt in a pestle and mortar until you have a paste. Add half the juice of a lemon and olive oil and stir until you have a good drizzling consistency.

Lynsey

Thanks sarah, that will be my first attempt when I pick up some lemons at the weekend.
I think I've aslo got a small ceramic poring bottle which might be better, just make a little.
I've ended up with 4 extra pouring bottles and wondering how to make use of them!!! Probably one box (2 bottles) will be donated.

Lynsey

doodoot

As Sarah said, only use dark bottles or store them in the cupboard.

In fact, only buy olive oil that is sold in dark bottles - the difference in taste is noticeable.

Never put raw ingredients into the oil.

Always sterilise the bottles beforehand by popping them into a hot oven for a few mins, allow to cool then pour the oil in.

Use whole dried herbs, whole chillies and flakes and peppercorns.

If you want to use garlic, buy the black smoked garlic and use that instead of fresh.

Happy bottling!

kittendothroar

I often make a small batch of rosemary oil - sterilise bottle first and store somewhere cool and dark afterwards.

Simply heat to just below boiling olive oil with a few sprigs of clean rosemary, pour into jar, seal and leave for a few days before using.

Great on potatoes etc

adelight

Making flavoured oils was in one of the papers over the weekend. It's basically just a case of gently frying whatever it is in a good glug of olive oil then pouring into a bottle and topping up with more oil.
If I had more storage space I'd definitely do some for salads.