What to insist on?
Fragrant herbs: rosemary, thyme, basil, oregano, fennel, tarragon, parsley, dill. For infusion, it is better to use fresh herbs - in this case, the aroma will be more intense and appear much faster.
Aromatic vegetables: garlic, shallots, hot peppers, paprika, celery, horseradish.
Spices : cinnamon, cloves, star anise, allspice, cardamom, anise and others.
Fruits and berries: raspberry, cherry, lemon, lime, orange.
Flowers: linden, nasturtium.
You can use individual ingredients for flavoring or combinations of them to your liking.
There are three ways to flavor vinegar and oil.
Method one
Best for aromatic herbs, flowers and whole spices.
Heat the vinegar or oil over low heat. Vinegar should not boil. While heating, add aromatic ingredients, cool the mixture and pour it into glass storage containers. Alternatively, you can put your fragrances in bottles or jars and fill them with warmed oil or vinegar. In the first case, the aroma will open a little faster.
If you want to achieve the most intense flavor and aroma, add additional fresh flavors during the steeping process.
Method two
Ideal for vegetables, fruits and herbs.
Grind the fruit, vegetables or herbs you are going to infuse into a puree. Bring the puree to a boil and pour in vinegar or room temperature oil. Mix and pour into a container for infusion. You can strain the finished mixture through cheesecloth for transparency or leave as is.
Method three
Used for flavoring with ground spices.
Pound the spices in a mortar or grind in a coffee grinder. Pour into a jar or bottle, pour in oil or vinegar at room temperature and leave to infuse. This mixture can be used after the spices have settled to the bottom and the liquid becomes clear.
Mixtures prepared by any of the methods must be infused in the refrigerator from several hours to several days. The steeping time depends on the intensity of the aromatic ingredients and how intense the flavor you want to achieve.
Vegetable oils and vinegars in their pure form are quite self-sufficient as a dressing. But for greater richness of taste and aroma, they can be infused with spices, herbs, citrus zest and vegetables.
Flavored vinegars and oils are good as dressings for a wide variety of salads - from vegetable to fruit salads, for preparing marinades and various other dishes.
Like vinegars, herbal oils are good for not only culinary and cosmetic uses, but also for gifts.
In addition, oils infused with medicinal herbs can be used to maintain and restore health.
There are also several ways to make herbal oils. But all of them are based on immersion of herbs in heated oil and slow cooling. Some advise to put the herbs in oil and leave them for 2-3 weeks, some for 2-3 days, then take them out and put in fresh herbs and do this for 2-3 weeks. However, everyone is advised to taste and smell and infuse more if there is not enough aroma.
You can store this oil for 2-3 months.
The best oil for infusion is a light aromatic olive oil. Shuffle oil and sunflower oil are also suitable.
When choosing dishes for oil, pay attention to the neck. The herb should be able to fit in and out of the oil freely. Canning jars are best for infusion. And then you can pour it into beautiful bottles by placing fresh sprigs of grass there. Before steeping, the herb can be washed, but it must be completely dry so that water does not get into the oil, it is better to knead the herb slightly to enhance the flavor before placing it in the oil.
Infusion takes 3-5 weeks, then it can be used for dressing salads or for cooking.
Some recipes advise to slightly heat the oil first, or pour in 1 tbsp. wine vinegar to a pint of oil to keep it from spoiling.
Oil Recipes
Aromatic olive oil
It is very easy to prepare. Add to extra virgin olive oil, various aromatic herbs and natural additives. They can be whole or chopped. Herbs must be very well dried, otherwise mold may appear.
Leave everything for 30 days in a hermetically sealed bottle (shaking occasionally), then filter the oil through a linen cloth, pour into another bottle and close the cork.
Lemon olive oil Al limone
Wash two juicy lemons thoroughly, they should be thin-skinned.
Cut the lemons into slices, place on a plate and season with salt. After 20 minutes, put them together with the juice in a jar and pour olive oil on top.
Used for boiled fish (watered from above).
Alla menta mint olive oil
Wash well 4 sprigs of mint and a few thin green onions, put in a bottle of olive oil. Add in 2 crushed black and green peppercorns.
Used for dressing salads from fresh vegetables.
Olive oil with herbs Alle erbe
Chop 6 salvia leaves, 1 rosemary sprig, 1 bay leaf, 1 thyme sprig and a few marjoram leaves. Pour everything into olive oil, add a few juniper berries, a little black pepper and coarse table salt.
Use for steak and baked meat (watered from above).
Alle spezie spicy olive oil
In a bottle of olive oil, dip a small lemon peel, 2 bay leaves, a handful of black peppercorns and a few cloves.
Add some cinnamon powder. Used for grilled meat (watered on top).
Garlic olive oil All "aglio
Peel 3 cloves of garlic, mash it and put it in a bottle of olive oil. Add there 3 leaves of basil, 1 sprig of marjoram.
Use with sauces (without tomato) for pasta, as well as rice (watered from above).
Vegetable oils on medicinal herbs
Summer is the season for collecting medicinal herbs. Usually they are dried for the winter or alcohol tinctures are made. But you can still insist herbs on vegetable oil. Herbs infused with oil increase their taste and healing properties and become more effective.
Various vegetable oils and essential oils can now be bought at the pharmacy and in stores. But you can also prepare them at home, because then you will know for sure that your mass is 100% natural and does not contain additives in the form of mineral oils and chemical components that are added during industrial production. Take care of your health and good mood, which your herbal oil can give you!
Examples of herbal oils you can make yourself:
As an antipyretic, basil, peppermint, thyme, and sage oils are used.
Jasmine, rose, iris oils - normalize blood pressure, relieve fatigue and stress, restore tone, normalize the general condition of the body.
Chamomile, lavender and lemon balm oils are good for allergies.
Pine, thyme, fennel oils are used as an expectorant for coughs and bronchitis.
Oils of cypress, yarrow can be used for varicose veins.
Chamomile oil is used for rejuvenation.
Rose oil soothes and relieves headaches.
How to prepare herbal oil?
Here is a recipe for St. John's wort, as an example:
0.5 cups of fresh flowers and leaves of St. John's wort insist on 1 cup of warmed olive oil for 3 weeks. Then squeeze and strain, store in a cool place.
St. John's wort oil is used for burns, non-healing wounds and ulcers, abscesses, purulent inflammation in the oral cavity. St. John's wort oil is also used for massage of the spine and lower back. 
What to insist on?
Fragrant herbs: rosemary, thyme, basil, oregano, fennel, tarragon, parsley, dill. For infusion, it is better to use fresh herbs - in this case, the aroma will be more intense and appear much faster.
Aromatic vegetables: garlic, shallots, hot peppers, paprika, celery, horseradish.
Spices: cinnamon, cloves, star anise, allspice, cardamom, anise and others.
Fruits and berries: raspberry, cherry, lemon, lime, orange.
Flowers: linden, nasturtium.
You can use individual ingredients for flavoring or combinations of them to your liking.
There are three ways to flavor vinegar and oil.
Method one
Best for aromatic herbs, flowers and whole spices.
Heat the vinegar or oil over low heat. Vinegar should not boil. While heating, add aromatic ingredients, cool the mixture and pour it into glass storage containers. Alternatively, you can put your fragrances in bottles or jars and fill them with warmed oil or vinegar. In the first case, the aroma will open a little faster.
If you want to achieve the most intense flavor and aroma, add additional fresh flavors during the steeping process.
Method two
Ideal for vegetables, fruits and herbs.
Grind the fruit, vegetables or herbs you are going to infuse into a puree. Bring the puree to a boil and pour in vinegar or room temperature oil. Mix and pour into a container for infusion. You can strain the finished mixture through cheesecloth for transparency or leave as is.
Method three
Used for flavoring with ground spices.
Pound the spices in a mortar or grind in a coffee grinder. Pour into a jar or bottle, pour in oil or vinegar at room temperature and leave to infuse. This mixture can be used after the spices have settled to the bottom and the liquid becomes clear.
Mixtures prepared by any of the methods must be infused in the refrigerator from several hours to several days. The steeping time depends on the intensity of the aromatic ingredients and how intense the flavor you want to achieve.
How to store?
Homemade flavored oil or vinegar is best stored in a dark, cool place.
Infusions prepared by the first and third methods are stored for quite a long time - up to six months.
Oil and vinegar infused with the second method have a much shorter shelf life - they are best used within a few weeks after preparation.
It was stored for a long time and did not deteriorate, you need to familiarize yourself with the basic rules. Follow them to ensure that bacteria does not multiply inside the bottle of your scented oil. If you do not follow the rules, you run the risk of spoiling the product, poisoning or getting botulism.
Kate Dugas/Flickr.comBasic rules for the preparation of flavored oils
- Rinse all ingredients well and dry thoroughly. It is best to leave herbs and spices to dry overnight. Bacteria do not grow in oil, but can grow in water left on grass leaves and stems.
- Regardless of which containers or bottles you use, wash, sanitize and dry each one.
- Once you've made your flavored butter, store it in the refrigerator. The shelf life of this product is 30 days.
- Do not use flavored oil for frying and deep-frying. Particles of herbs and spices will burn and give an unpleasant taste and smell to the dish.
- Before using the oil, take it out of the refrigerator and let it sit for 20 minutes. Let it warm up to room temperature.
- All recipes use extra virgin olive oil. It can be replaced with odorless sunflower oil.
1. Lemon oil
Ingredients
- 250 ml of olive oil;
- zest of two lemons.
Cooking
Heat oil over low heat. It shouldn't boil. Place the lemon zest in the pan and let it simmer for 20 minutes. Then turn off the fire. When the oil has cooled, pour into a bottle. It is not necessary to filter.
Usage
You can season salads, add to fish or poultry dishes.
2. Spicy spicy oil
Ingredients
- 250 ml of olive oil;
- 2 tablespoons dry pepper flakes.
Cooking
Crumble (with your hands or spoon) whole chili peppers. Heat up the oil in a frying pan. Add the chili flakes to the skillet and heat for 5 more minutes. When the oil has cooled, pour into a bottle. It is not necessary to filter.
Usage
Can be added to Asian dishes, pizza, meat dishes, baked vegetables.
3. Basil oil
Ingredients
- 250 ml of olive oil;
- 30–50 g of fresh green leaves.
Cooking
Place the basil leaves in a blender, add the oil, and puree. Heat the mixture in a pan for 45 seconds. Pour hot oil through a fine sieve into a container to remove bits of basil leaves. The oil must be cold. At the bottom of the container you will see a dark sediment. It consists of water and the smallest remains of basil. When pouring oil into a bottle, try to keep the sediment in the container.
Usage
You can serve Italian dishes.
4. Rosemary oil
Ingredients
- 250 ml of olive oil;
- 3-6 sprigs of rosemary.
Cooking
Put rosemary in a pan, add oil. Heat 5 minutes. When the oil has cooled, remove the rosemary sprigs and transfer them to a container (bottle). After that, pour the same oil there.
Usage
Can be added to meat and fish dishes.
5. Garlic oil
Ingredients
- 250 ml of olive oil;
- 1 large head of garlic;
- juice of half a lemon.
Cooking
Peel the garlic cloves, put in a bowl and pour over the lemon juice. Stir, leave for 15 minutes. Preheat the oven to 180 degrees. Arrange the cloves in a single layer in a baking dish. Do not pour out the lemon juice: it will still come in handy.
Drizzle garlic all over with olive oil. Bake 30 minutes. Take the mold out of the oven and let it cool. With a spoon, transfer the cloves from the mold to the container. You can pour the remaining lemon juice and pure butter over them, refrigerate and then use this mixture in another dish. Pour the olive oil from the baking dish into a bottle.
Usage
A versatile oil that is useful for any dish.
All recipes can be implemented in a different way. You can not warm up, but simply mix the oil and spices in a dark glass bottle. Then such oil should be infused for 12-14 days. But this method of cooking is not suitable for garlic oil, because it can go bad or become dangerous to health.
6. Flavored butter for fresh bread
This oil is delicious on its own and can be an indispensable part of breakfast. The combination of spices is perfect for fresh bread. That's why it's so nice to dip a slice of baguette into this flavored oil.
Ingredients
- 500 ml of olive oil;
- 1 tablespoon dried basil;
- 1 tablespoon dried parsley;
- 1 teaspoon thyme;
- 1 teaspoon dried oregano;
- 1 teaspoon black pepper;
- ½ teaspoon dried minced rosemary.
Cooking
Heat the spices in a pan to enhance the flavor. Pour the heated spices into a bottle and fill with oil. This oil can be served immediately.
Usage
Serve butter in small gravy boats with fresh bread for breakfast or as an appetizer with wine (together with a baguette). Before serving, you can salt and add finely chopped garlic. Pairs well with grated hard cheese, olives and cured meats.
Have you noticed at times how some culinary specialists make salads incredibly tasty and languid, while others have completely ordinary tastes? Of course, none of them will reveal the secret of their skill to you, but we will share a secret that, as if by magic, improves the taste of fresh vegetable salad, seafood, mixes, etc.
This is a fragrant oil that can add a finishing touch to any salad!
To prepare it, you need 15 minutes of free time and about 1 week, since the oil must be aged in a dark place for 7 days.
You will need: 
Cooking
1. It is best to take refined oil, since sunflower oil has its own unique taste, which herbs and peppers can spoil. Optionally, in addition to the indicated ingredients, you can include any others of your choice, for example: thyme, basil, parsley, etc., but preferably in dried form so that the oil does not “sour”!
Rinse the hot pepper pods in water and cut them with a knife very carefully, being careful not to touch the seeds.
3. Add dried rosemary and lemon salt to it, which can be prepared according to the recipe on our website. If lemon salt is not available, then add regular salt, but in no case add lemon - it will spoil the entire contents of the bottle in 3-4 days!
4. Pour in oil and seal tightly. Turn the bottle upside down several times to mix the salt with the oil, and put the container in a dark, cool place for a week.
5. After the specified time, you can taste the aromatic oil obtained by adding it to salads and snacks. With this oil, salted salmon is perfectly obtained!
How to make fragrant oil: video recipe
In order for dishes to acquire a richer taste and aroma, they should be prepared on the basis of aromatic oil. Vegetable oil from spicy plants and herbs will retain the aromatic substances of additives and will be an indispensable addition to many recipes. Aromatic oil can be used as a dressing for salads, and it is also useful for canning.
Most often, rosemary, thyme, basil, dill, garlic and other spices are used as flavoring agents. Woman's Day offers a video recipe on how to make aromatic oil with exotic bergamot.
To prepare fragrant oil at home, you will need a beautiful bottle or decanter. Before starting the preparation of this sauce, thoroughly wash the vessel in which the fragrant oil will then be infused.
To prepare basil-flavored oil, you need to take a liter of extra virgin olive oil - the label should be marked Extra Virgin. The oil must be carefully poured into the bottle.
For this simple recipe, you will also need one bergamot fruit. An exotic fruit from the citrus family, usually added to tea, but it can also be used to make a fragrant oil.
With a knife, you need to cut the bergamot zest, the main thing is to make the petals as thin as possible, and add them to a bottle of olive oil. After that, cork the bottle and put in a dark, cool place. It is necessary to infuse aromatic oil for a month, only after this time the oil will turn out to be the most saturated aroma and unusual taste.
Strain immediately before use.
If the taste of bergamot seems too unusual for you, then you can first prepare fragrant oil with dill. It is enough to add three or four incomplete handfuls of chopped dill per liter of oil, and you can use both fresh and dry herbs.
For beauty, you can add a whole branch of the plant on which the oil was infused.
By the way, olive oil is not the only one that can become the basis for a fragrant sauce. We offer six healthy alternatives to olive oil.
fragrant oil
fragrant oil This is a vegetable oil with the addition of various spices, herbs, vegetables to give it a piquant taste and aroma. Usually, seasonings are added to the oil and insisted for several days.
Fragrant oil can be made with dried mushrooms, garlic, pepper, lemon. Store these oils in the refrigerator and use them quickly.
Salads are usually seasoned with fragrant oil. sprinkled with meat, potatoes, fish. casseroles, pasta and pizzas. You can also marinate meat and fish for grilling in such oils.
Garlic oil:
Cut 5 cloves of garlic and place them in a glass bottle, pour the garlic with olive or refined sunflower oil. insist garlic oil 10 days in the refrigerator.
Serve butter with potatoes, meat, croutons, vegetable salads.
In hot oil (but not boiling!) Add finely chopped garlic, boil it for 5 minutes without boiling, then add black peppercorns and bay leaf, mix, let it brew for an hour. Then strain the oil through cheesecloth and bottle.
This oil should be stored in the refrigerator.
Herbal oil:
For a liter of vegetable oil, add 1 teaspoon thyme, 1 teaspoon basil, 1 teaspoon origano, 1 teaspoon thyme. Steep the oil for 12 days, then strain through cheesecloth and use as a salad dressing.
For 1 liter of oil, add 2 tablespoons of rosemary. Leave the oil for 10 days.
Two tablespoons of dry chopped sage pour 500 ml of olive oil. Steep the oil for 15 days, then strain and use.
Pepper Oil:
Put a few pods of dry red pepper in a clean glass jar, fill it with vegetable oil. Insist 12 days in a dark place.
Butter with spices:
For 500 ml of vegetable oil, you need 10 grams of anise seeds, 8 black peppercorns, bay leaf, 1 cinnamon clove. Leave the oil for 10 days.
Oil with spices is served with chicken, pork, fish, salads.
Oil with lemon:
You will need one medium lemon, cut it into 4 parts and pour 1 liter of oil. Infuse for 15 days, then strain.
Store lemon butter in the refrigerator.
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Aromatic oil for salads
Initially, the idea to make such oil was born on the eve of the holiday. The oil was prepared as a gift to friends and family - beautiful, healthy and prepared with soul with their own hands.
The oil turned out to be so tasty that now I have to regularly take orders for the next bottle. It can be added to fresh salads, vinaigrettes, sauerkraut; even a banal boiled potato, poured with this oil, acquires a new exquisite note.
Aromatic oil for salads
Servings: undefined
Calories: high calorie
Calories per serving: 800 kcal / 100 g
To make a fragrant salad oil, you will need: vegetable oil - 0.5 l
chili pepper - 1 pod
garlic - 5-6 cloves
lemon - 0.25 pcs.
rosemary - 1 sprig
black peppercorns - 5-6 peas
allspice peas 5-6 peas
How to prepare fragrant oil for salads.
You will need a bottle with a tight stopper. The bottle and all ingredients must be washed and, very importantly, dried thoroughly. Not a drop of water should get into the oil.
It is also important that the integrity of the chili pepper is not broken, otherwise the oil will turn out to be very spicy. So, we put all the ingredients in turn into a bottle, pour oil under the neck, cork and put in a dark place (just in a closet).
About once every three days we take out the oil and open the bottle so that the air displaced by the oil from the products comes out, then we close it again and remove it.
You can try in a couple of weeks, but such oil is infused for the entire time until the bottle is empty - the longer it stays, the richer and brighter the taste.
The material belongs to the site 1001eda.com
Text and photo by Ekaterina
Recipe published 08/31/2015
Good day to all!
After watching Jamie Oliver, I decided to prepare (in reserve) flavored oil.
Break the Internet, stumbled upon the recipes, which I will indicate below. I didn’t find the original source, everyone copies from each other, apparently guided by the great principle of the Internet: if you stole it yourself, help another
Initially, I decided to cook Olive Oil with Hot Peppers.
After waiting 2 weeks and trying it, I realized that the oil really became spicy
Olive oil with hot pepper
440 gr. olive oil
2 hot peppers, lightly crushed, you don't have to chop
Fill with oil and after 2 weeks it's ready. You can enrich it by adding different spices. You can also make it spicier or softer, according to your taste.
A very good taste is obtained if you add 4 bay leaves. It is used for dishes of their meat and fish, a variety of salads, legume dishes.
Olive oil with garlic
Grind 4 cloves of garlic in a blender (I took more - a whole large head) and 4 tablespoons of olive oil. Strain through cheesecloth or coffee filter, add to 440 gr. olive oil. It goes very well with grilled bread, as well as with pasta, used in soups, sauces, grilled meat and fish, salads and as a dip for fresh vegetables.
I threw a couple of cloves of garlic and 7 cloves into the bottle. Girls. such a smell.
And now, what else I found on the Internet:
(folk text - with authors' mistakes)
Flavor the olive. oil can be a variety of herbs, spices, garlic, crusts, etc. Everything that your imagination, taste and desire will tell you.
The olive oil must of course be of the best quality. The bottles are better glass, Herbs are washed and well dried.
Store away from the sun, in a dark and cool place.
The amount of oil for each recipe is approximately 450 gr.
Olive oil with herbs
Herbs can be different (to taste). It can be rosemary, fennel, dill, mint, basil, tarragon, parsley, oregano, cilantro. You can put a sprig of only one herb or 2-3 together.
You can use fresh or dried herbs. If using fresh herbs, they should be removed from the oil as soon as it is ready. Of course, the look of the herbal bottle is very beautiful.
But after drinking a small amount of oil. the herbs are exposed and begin to deteriorate, which affects the taste and quality of the oil.
So, 440 gr. olive. pour oil into a glass. bottle, add 2-3 sprigs of herbs, close and leave to cook in a dark and cool place. Done in 10 days. Used in salads, breads and croutons
Olive oil with cinnamon and cloves
440 gr. olive oil
2-3 cinnamon sticks
5-6 cloves of cloves
Ready in 5-6 days. It is mainly used in sweet pastries and sweets.
Olive oil with garlic and rosemary.
440 gr olive oil
2 whole cloves of garlic
1 sprig rosemary
5-6 peppercorns
Done in 10 days. Applicable to baked potatoes, baked eggplant and vegetables, very suitable for fried and baked fish.
Olive oil with pine cones.
440 gr. oily oils
5-6 cedar cones
5-6 peppercorns
Done in 10 days. It keeps well for a long time.
Olive oil with spices
440 gr. olive oil
5-6 black peppercorns
4-5 allspice peas
1 tsp anise seeds
1 cinnamon stick
Done in 10 days. Applicable to savory dishes and meat dishes.
Olive oil with lemons
Wash and dry 3 small lemons. We stick one clove of cloves into each lemon. We put it in a liter jar and pour 1 liter of olive oil.
Ready in 2 weeks. It is used as in the previous recipe.
Olive oil with citrus peels.
440 gr. olive oil
half lemon and orange peels
Pour the crusts with oil and take them out after a month. Stored for a long time.
It is used for salads from boiled and fresh vegetables and field herbs, fish and meat dishes, for baking.
Olive oil with fennel
1 liter olive oil
2 cloves of garlic
2-3 cloves
3-4 sprigs of fennel (or 1 tbsp seeds)
Fill with oil. Ready in 2 weeks.
Apply as desired.
Olive oil with herbs
1 liter olive oil
2-3 sprigs of oregano
1 tbsp organ
1 tbsp thyme
1 tbsp dry mint
1 tbsp dry basil
Fill with oil. Done in 10 days. The result is a highly aromatic oil for any application.
Strain the oil well through cheesecloth or coffee filter.
Olive oil with oregano.
440 gr. olive oil
2-3 branches of organ
Prepare and apply as above
Also prepared with basil. This oil goes well with salads with tomatoes and mozzarella cheese.
Or very simply - dip bread there.
Olive oil with vinegar
Prepare olive oil with vinegar in the same way as flavored oils, only with the addition of wine vinegar. Analogy of oil and vinegar to taste and desire.
Usually 4 parts oil to 1 part vinegar.
Olive oil with vinegar, garlic and kapari
220 gr. olive oil
50 gr. wine vinegar
1 clove garlic sliced
1 tbsp capari
rind from half a lemon
P.S: From myself I will add that it is better to store oils in the refrigerator.
P.S2: Olive oil can be successfully replaced with vegetable oil - and it's delicious anyway.
I used olive oil, to which I added a couple of cloves of garlic, after making incisions in them. After that, the oil becomes even more aromatic, though taking into account that it will infuse for a couple of days. good This is the highlight. wink
Maybe for some this is not new. unknown
A esche stoit butilo4ka masla s ukropom.
Nataschenka. molodez, 4to dala ssilku na drugie prjannosti.
Today I will again begin to reveal to you some kitchen secrets, because it is they who make the kitchen dishes of the housewives extraordinary. We all remember or write down the wisdom from mom or grandmother, read or seen.
Today's post will tell you how to infuse olive oil with garlic. If you are a fan of Italian pasta, then drizzling on pasta, it will be a great addition to the dish.
Or you can try it simply as an appetizer with large slices of rye bread.
How to infuse olive oil with garlic
Now a lot of equipment lives in the modern kitchen: from an electric meat grinder to a slow cooker. but still something tasty we go to buy in the store. We also buy various salad dressings and sauces.
But let's try to make a fantastic oil for salad dressing at home.
Olive oil infused with herbs or garlic is fantastic for making signature salad dressings. And this oil, prepared in a beautiful bottle, can be a wonderful VIP gift for friends!
1. Let's start with the ingredients you can find.
For dressing, you can use garlic, rosemary, lemon, fruit, chili peppers, a mixture of peppercorns, and whatever you like.
The key is to use good quality olive oil and fresh herbs, they will give you a clean and strong flavor in your finished olive oil.
2. Also, find a bottle that will have a good seal. Twist-top jars work well, but if you want something a little more elegant, look no further than bottles. which have a rubber stopper or crusts.
And this will be another idea for decorating a house from a glass bottle.
Wash and dry the bottle completely.
3. Carefully wash the prepared herbs, dry well and start putting them in a bottle of olive oil. Spices can be lightly toasted and crushed in a mortar and pestle.
This applies to peppercorns and garlic.
Please note! Not crushed into gruel, but slightly crushed.
4. Seal the bottle and let it stand in a cool, dark place for 1-2 weeks before using it. Before use, strain the oil into a separate bowl from solids.
On the remaining spices, you can re-infuse oils.
Vegetable oil flavored with garlic
If you do not like a long cooking process, I suggest you cook vegetable oil flavored with garlic.
For both recipes, you can use both olive oil and plain refined olive oil. The difference in one olive oil is very beneficial for the body.
For cooking you will need: 1 cup of olive oil and 6-8 peeled garlic cloves.
Here is such a simple recipe for making olive oil infused with garlic.
Have a good harvest season. Until the next meeting.
Free Orchid book.
Practical Guide Book Home
first aid kit for orchids
I once decided to please the guests with Caesar and Cleopatra. Well, there were no problems with the lady, but His Majesty demanded a sauce of balsamic vinegar and olive oil.
I found balsamic vinegar in a supermarket with a cosmic price (still not Europe-Kazakhia, VAT increases depending on the distance from the center, apparently) and became thoughtful. Then I read the composition of the herbs included in the delicious potion, took the usual apple cider vinegar (for lack of grape) and those same herbs (there are a lot of things in the sets) as close as possible in content. I insisted for a week. The vinegar turned out just fantastic.
I have no doubt that the same will happen with oil!
Katherine, you are right. We just always rely on stores.
And to cook at home or laziness or do not know how. But thanks to the Internet, now you can do a lot at home
Hello Lenochka!
You won't believe I came to you from a search engine because I was looking for how to cook garlic with olive oil. When I went in, I saw that this is a native and familiar UMADAM blog!
I had large stocks of garlic here and I decided to make something out of it. Stumbled upon your wonderful recipe.
Ira, it's so nice to hear these words and be useful. I am glad that I discovered something new for such a wonderful hostess like you.
And garlic really should be used by the end of winter, otherwise it will dry out.
Good afternoon! I've also been tempted to insist oil on spices.
Garlic, a pod of hot pepper, a sprig of rosemary and thyme poured olive oil. Beauty turned out to be indescribable.
But on the second day, the oil turned cloudy. Is it supposed to happen, or did I make a mistake? herbs, peppers and garlic were taken fresh.
Irina, one of the causes of cloudiness is the possible water that got into the oil from undried herbs. If you use the oil quickly, then it's okay.
Fragrant vegetable oils: how to make your own herbal oils
vegetable
oils and vinegars in their pure form are quite self-sufficient as a dressing.
But for greater richness of taste and aroma, they can be infused with spices, herbs, citrus zest and vegetables.
Flavored vinegars and oils are good as dressings for a wide variety of salads, from vegetable to fruit salads, for preparing marinades and various other dishes.
In addition, oils infused with medicinal herbs can be used to maintain and restore health.
There are also several ways to make herbal oils. But all of them are based on immersion of herbs in heated oil and slow cooling. Some advise to put the herbs in oil and leave them for 2-3 weeks, some for 2-3 days, then take them out and put fresh herbs and do so in within 2-3 weeks.
However, everyone is advised to taste and smell and infuse more if there is not enough aroma.
You can store this oil for 2-3 months.
The best oil for infusion is a light aromatic olive oil. Shuffle oil and sunflower oil are also suitable.
When choosing dishes for oil, pay attention to the neck. The herb should be able to fit in and out of the oil freely. Canning jars are best for infusion. And then you can pour it into beautiful bottles by placing fresh sprigs of grass there.
Before steeping, the herb can be washed, but it must be completely dry so that water does not get into the oil, it is better to knead the herb slightly to enhance the flavor before placing it in the oil.
Infusion takes 3-5 weeks, then it can be used for dressing salads or for cooking.
Some recipes advise to slightly heat the oil first, or pour in 1 tbsp. wine vinegar to a pint of oil to keep it from spoiling.
Oil Recipes
Vegetable oils on medicinal herbs
Fragrant oil at home. Recipe for pork ribs.
I suggest you make your own fragrant oil at home. Vegetable oils in their pure form are quite self-sufficient as a dressing. But for greater richness of taste and aroma, they can be infused with spices, herbs, citrus zest and vegetables.
Plus, there's room for creativity! It is clear that there are many such oils on sale, but its price, unfortunately, is not small, and hand-made is always more valuable.
How to use these oils?
salad dressings
marinating meat, fish
adding to dishes during cooking
when preserving.
also, for cosmetic purposes and,
as a wonderful gift-present, made with love and with your own hands
(we will talk about how to decorate, pack such a gift separately)
Vegetable oil from spicy plants and herbs will retain aromatic substances in addition to become an indispensable addition to many recipes.
Well, now for the preparation:
It would be ideal to use extra virgin olive oil - the label should say ExtraVirgin. But everything will also turn out great with sunflower oil and soybean and linseed, etc.
Most often, rosemary, thyme, basil, dill, garlic and other spices are used as flavoring agents.
Again, this is a creative process. I will share with you the direction, and you create.)))
Canning jars are best suited for infusion, as The wide neck allows the herbs to move freely in and out of the oil. And when the oil is infused, it can be poured into beautiful bottles by placing fresh sprigs of grass there.
Wash containers and dry well.
Before steeping, the herb can be washed, but it must be completely dry so that water does not get into the oil and mold does not appear. (The same applies to garlic. It also needs to be washed and wiped dry, after cleaning it). And to enhance the aroma, lightly knead the grass before placing it in the oil.
Or you can use dried herbs.
I advise you to make several oils at once in small portions for the first time (approx. 150-200g) This will allow you to decide on your preferences for the future.
Garlic + basil (fresh or dried)
rosemary + garlic
lemon or lime zest + rosemary
Provencal herbs (ready-bought) + garlic
So, we put the desired combination of herbs in our jars and fill it with oil heated on the stove or in the microwave (about 1 minute). The heated oil will help our ingredients release their flavors better.
We close the containers.
Literally in 2-3 days we will already feel the aroma of the oil! You can already start using it.
I will add that by experience I came to the conclusion: oil on dried herbs is stored longer, and less on fresh ones.
As an option for using aromatic oils, I suggest you cook:
Fragrant pork ribs
Lenten salads, fragrant oil, salad dressings - learning to cook with Natasha Skvortsova
Natasha Skvortsova offers Top 10 refreshing ideas for the sixth week of Lent.
Now that the real spring has come, my body has rebelled. He is tired of boiled buckwheat, rice and potatoes, every day he requires both sweet, and salty, and bitter, and sour.
I will try to add some colors with the help of small touches of spices, spices, berries and fruits.
spring salad
Mixing assorted lettuce leaves with a few raspberries and blackberries. I add orange slices, pears and small cubes of melon.
Seasoned with mint and orange juice.
beetroot salad
I bake beets in foil at 140 degrees for 2 hours. I cut it thinly, add orange slices, a couple of corn lettuce leaves and a little grated horseradish.
Season with orange zest and drizzle with lingonberry jam syrup.
Salad with cilantro
Coarsely chop colorful peppers, tomatoes and red onions. I add olives, chopped garlic and season with olive oil, hot pepper and cilantro.
Basil Oil
I put green basil leaves, a clove of garlic, sea salt and black pepper in a blender glass. I add olive oil and turn it into a puree. Pour into a sealed container.
I store at room temperature for 5 days. But usually this does not happen, because fragrant basil oil is ideal for dishes prepared from vegetables, cereals, pasta, seafood, as well as dressing for vegetable soups.
Basil oil is good on its own - with a crust of fresh crispy bread.
Spicy sauce
I cut the avocado into cubes, chop the raisins, hot peppers and onions. I season with a teaspoon of tomato paste, lemon juice, salt, coriander and olive oil.
You can use a blender to beat the vegetables into a paste. The sauce is great with vegetables, bread, pita bread and Mexican tortillas.
citrus oil
I mix orange juice and olive oil in a 1:3 ratio. Season with orange zest, lemon, salt and black pepper.
Citrus oil is ideal for roasting vegetables, shrimp and dressing green salads.
Aromatic oil with star anise
In a mortar I grind garlic, star anise seeds, salt, pepper and hot paprika. Mix with chopped cilantro and olive oil.
The sauce refreshes steamed vegetables, good with couscous, bulgur and buckwheat.
Aromatic oil for seafood
With an immersion blender, I puree a bunch of parsley, a handful of pink pepper, lemon zest and olive oil. I use it for cooking seafood.
Spicy herb dressing
Grind fresh oregano and rosemary. I add sun-dried tomatoes in oil, garlic and zest of one lemon.
I season with salt and pepper. You can use an immersion blender to beat until a paste.
Pairs with roasted vegetables, pasta and rice.
Spicy salt with hot pepper
Parsley, cilantro, thyme and onion finely chopped with a knife. I add coarse sea salt and hot red pepper. I mix it and use it in soups.
If you add more salt and remove the onion, you get fragrant salt, which can be stored in a tightly closed container for 2-3 days.
Illustrations: Ivan Frolov
Natasha Skvortsova:
I have four children and, of course, I spend most of my time in the kitchen. I perceive any information from the point of view of its application to cooking.
When meeting a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of. Very often, according to food preferences, you can make a psychological portrait of a person. I don't have proprietary recipes.
I cook so many and varied that there is no need to repeat the same dish several times. I like to experiment.
If something catches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase author's cuisine.
All basic culinary techniques have been invented before us. You can only change something, customize it for yourself, for your tastes.
I can stand at the stove all day and get an incredible buzz from it. I like to watch the soup gurgling in the pot and the clear broth shimmering with amber bubbles.
I like the smell of fried onions and garlic. I love the warm softness of yeast dough and the flavor of cherry cardamom pie.
If it were possible, I would live in the kitchen.
Learning to cook with Natasha Skvortsova
Our family is quite Italian. First, there are many children. Secondly, the cult of pasta.
We eat them every day: boiled, fried, sour, sweet, spicy, with or without sauce. See below.
The fifth week of Lent is the time to include seafood in your diet. And if you can eat fish only twice during the entire Lent, then seafood is my confessor .
The second week of Lent, Natasha Skvortsova decided to dedicate actual recipes for every day to soups. Firstly, I don’t want refreshing salads yet: spring is in no hurry.
How to cook dishes that are excellent in every respect from frozen fish of dubious gastronomic merits, the personal experience of Natasha Skvortsova. See below.
Meringue is very easy to prepare, although at first glance it may seem complicated. I myself thought so for a long time, until I started doing it.
The first days of Lent are always the hardest for me. It is necessary to enter the Fast without shock to the body. And if earlier on the eve of Lent I arranged days of gluttony.
Keywords
How to make fragrant olive oil with basil
I bought olive oil with basil at a discount in a store in a spray bottle with a dispenser for easy addition to dishes. If it weren’t for the penny price (3 times less than usual), I wouldn’t take it, because basil grows at home. and it is very easy to make an oil refill with it.
I'll tell you how to make fragrant olive oil with basil - the recipe is the simplest and enriched with additional components.
How to make fragrant olive oil with basil: a simple recipe
You will need: extra virgin olive oil (extra virgin) and a bunch of basil. To make it work basil oil it is enough to observe the proportions: for 50 g of basil ½ l of the base.
- Basil is cut coarsely or divided into branches, placed in a bottle;
- olive oil is slightly heated and poured into a container with herbs;
- the bottle is corked and put away for 2 weeks in the pantry (or in the refrigerator, wrapped in paper from light).
After the end of the two-week period, basil oil is filtered if desired and used to dress pasta and salads.
Enriched Recipe for How to Make Basil Flavored Olive Oil
For clarity, I picked up a video on how to make fragrant olive oil with basil - a recipe with garlic and peppercorns.
The cooking process is the same, but garlic, black peppercorns, capsicum and/or tomatoes are added in free proportions to enhance the taste. This combination is delicious, it looks aesthetically pleasing in the kitchen, and if you decorate the bottle, you get an original, useful gift of spices.
Get ready for the fact that you can use basil oil only after all the ingredients have given it their aroma, i.e. after 2-3 weeks of infusion. If you do not have time, grind the ingredients in a blender and get a Russian likeness of Italian Pesto sauce.
It is used immediately, and leftovers are stored in the refrigerator.
Extra Virgin oil has a rich aroma and a greenish color. It is more useful than pale yellow counterparts due to the higher percentage of vitamins and other elements.
Bottles and their future contents should be well washed and dried. To do this, use a hair dryer and blotting paper.
How to make fragrant olive oil with basil
20 thoughts on “How to make fragrant olive oil with basil”
2015-07-08 at MSK12:07
A very interesting recipe, before I always used rosemary instead of basil. I think it tastes even better with basil. Thank you, we will try
admin Post author
2015-07-08 at MSK12:07
With rosemary, a completely different taste is obtained, but the principle of preparation is the same. Someday I'll get to rosemary oil) Have delicious experiments!
2015-07-08 at MSK02:07
For some reason, I rarely use basil, somehow it didn’t take root with me. But still I will try to experiment and make olive oil with basil according to this recipe.
admin Post author
2015-07-09 at MSK09:07
Olga, in India, basil is considered sacred because of its many beneficial properties. But you have to cram in what you don't like, because the aroma of basil is very specific. In oil, of course, it will not be as sharp as in fresh grass.
In general, for experiments, it is better to do something simpler, for example, a basil drink. it will come out cheaper (and it’s not a pity to pour it out if you don’t like it). than olive oil.
2015-07-08 at MSK05:07
Larisa, what remarkable advice. I have to try it, my husband loves these flavors.
2015-07-08 at MSK10:07
Where do you use this oil? In salads?
admin Post author
2015-07-09 at MSK09:07
Marina, thanks for the question, probably missed this moment: I put olive oil with basil flavor in salads, pasta (Italian pasta). I also heard that they make toasts with it or simply pour over the crumb of white bread, cheese or a tomato on top.
In general, who cares what. I think that it is suitable for any dish where ordinary vegetable oil is used, it will just have a special aroma.
2015-07-09 at MSK08:07
Thanks, Larisa. I am very interested in your recipe for making basil oil.
I wonder how useful it is, do such oils have any healing properties?
admin Post author
2015-07-09 at MSK09:07
Galina, basil essential oil has healing properties, and not such a culinary one. Although, I think that there is still a benefit, because olive oil itself is a cocktail of vitamins, and since it is saturated with the aroma of basil, it means that the latter releases its esters there.
The conclusion is: immunity increases unambiguously!
2015-07-09 at MSK04:07
I was just wondering what to do with basil, it went well on my loggia. And here is just your article on the topic.
Will have to try to do it.
admin Post author
2015-07-09 at MSK09:07
2015-07-18 at MSK01:07
Great recipe! Today I was at the market, buying different greens and vegetables.
The woman also asked to take basil in addition (now it costs a penny). I didn’t refuse, but I kept thinking where to place it, and here is such an idea. Thanks to the author!
admin Post author
2015-07-18 at MSK03:07
Lena, please! See also in the comments above the link to the drink.
Very tasty!
2015-07-19 at MSK07:07
And I haven’t tried this drink yet, I’ll definitely cook it! Great recipes + affordable, thanks!
2015-07-20 at MSK11:07
Great recipe! It's salad season now, your recipe will come in handy, thanks!
admin Post author
2015-07-22 at MSK10:07
Thank you for your comment too.)
2015-10-10 at MSK03:10
Hello, please tell me if you can use vegetable oil instead of olive oil. and another question can be used as a fragrance for the home and in kostetology. Thank you in advance.
admin Post author
2015-10-10 at MSK11:10
Nargiza, vegetable oil can be used, because olive oil is also vegetable oil. It is simply considered that olive oil is more fortified, gentle in texture, and does not have an unpleasant odor. For cosmetic purposes, you can also use fragrant olive oil with basil: moisten a cotton swab and remove makeup, make masks on your face and hair.
However, this only applies to a simple, standard recipe without pepper and garlic.
Basil essential oil is more suitable as an aromatization of the room, it will relieve depression and insomnia, and help with libido)
Thank you for your comment and questions. Hope I covered what you wanted to know?
Come again, I'll be glad.
2015-10-11 at MSK01:10
Thank you so much for your success in your personal life.
admin Post author
2015-10-11 at MSK07:10
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Summer is the season for collecting medicinal herbs. Usually they are dried for the winter or alcohol tinctures are made. But you can still insist herbs on vegetable oil. Herbs infused with oil increase their taste and healing properties and become more effective.
Various vegetable oils and essential oils can now be bought at the pharmacy and in stores. But you can also prepare them at home, because then you will know for sure that your oil is 100% natural and does not contain additives in the form of mineral oils and chemical components that are added during industrial production. Take care of your health and good mood, which your oil infused with healthy herbs can give you!
Examples of herbal oils you can make yourself:
- As antipyretic means use oils of basil, peppermint, thyme, sage.
- Jasmine, rose, iris oils - normalize pressure, relieve fatigue and stress, restore tone, normalize the general condition of the body.
- Chamomile, lavender and lemon balm oils help well with allergies.
- Pine, thyme, fennel oils are used as expectorant with cough and bronchitis.
- Oils of cypress, yarrow can be used for varicose veins.
- Chamomile oil is used for rejuvenation.
- Rose oil is soothing and relieves headache.
How to prepare herbal oil?
Here is a recipe for St. John's wort, as an example:
0.5 cups of fresh flowers and leaves of St. John's wort insist on 1 cup of warmed olive oil for 3 weeks. Then squeeze and strain, store in a cool place.
St. John's wort oil is used for burns, non-healing wounds and ulcers, abscesses, purulent inflammation in the oral cavity. St. John's wort oil is also used for massage of the spine and lower back.
What to insist on?
- Fragrant herbs: rosemary, thyme, basil, oregano, fennel, tarragon, parsley, dill. For infusion, it is better to use fresh herbs - in this case, the aroma will be more intense and appear much faster.
- fragrant vegetables: garlic, shallots, hot peppers, paprika, celery, horseradish.
- Spices: cinnamon, cloves, star anise, allspice, cardamom, anise and others.
- Fruits and berries: raspberry, cherry, lemon, lime, orange.
- Flowers: linden, nasturtium.
You can use individual ingredients for flavoring or combinations of them to your liking.
There are three ways to flavor vinegar and oil.
Method one
Best for aromatic herbs, flowers and whole spices.
Heat the vinegar or oil over low heat. Vinegar should not boil. While heating, add aromatic ingredients, cool the mixture and pour it into glass storage containers. Alternatively, you can put your fragrances in bottles or jars and fill them with warmed oil or vinegar. In the first case, the aroma will open a little faster.
If you want to achieve the most intense flavor and aroma, add additional fresh flavors during the steeping process.
Method two
Ideal for vegetables, fruits and herbs.
Grind the fruit, vegetables or herbs you are going to infuse into a puree. Bring the puree to a boil and pour in vinegar or room temperature oil. Mix and pour into a container for infusion. You can strain the finished mixture through cheesecloth for transparency or leave as is.
Method three
Used for flavoring with ground spices.
Pound the spices in a mortar or grind in a coffee grinder. Pour into a jar or bottle, pour in oil or vinegar at room temperature and leave to infuse. This mixture can be used after the spices have settled to the bottom and the liquid becomes clear.
Mixtures prepared by any of the methods must be infused in the refrigerator from several hours to several days. The steeping time depends on the intensity of the aromatic ingredients and how intense the flavor you want to achieve.
How to store?
Homemade flavored oil or vinegar is best stored in a dark, cool place.
Infusions prepared by the first and third methods are stored for quite a long time - up to six months.
Oil and vinegar infused with the second method have a much shorter shelf life - they are best used within a few weeks after preparation.
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