You don't need many ingredients to make flavored oil, but since there are only a few, it's essential to choose high-quality ones. The key ingredient, of course, is the oil—my favorite is rich and aromatic Greek olive oil. To enhance its flavors, consider fresh herbs and spices that you enjoy and can add to the oil in a glass bottle.
The beauty of this process lies in the total freedom you have. Here are a few combinations I frequently use when making flavored oils:
Olive oil infused with basil or rosemary, plus a few garlic cloves
Olive oil with sprigs of thyme, oregano, marjoram, or sage
Olive oil with chili flakes or whole chilies
Olive oil with green, black, or pink peppercorns
Olive oil with cocoa nibs (the buds from cacao seeds)
Olive oil with lemon zest
How I Proceed:
I ensure that the bottles I use are very clean. I carefully add the combinations of ingredients that inspire me at that moment. Since I already have a collection of such bottles, I tend to experiment with new combinations regularly.
After adding the selected ingredients to the bottles, I pour in the olive oil. Then I seal the bottle tightly. Airtight containers are incredibly helpful here, as they allow the oil to infuse more quickly.
The hardest part is always the waiting: it's recommended that the bottles remain unopened for at least a week—ideally, even two. However, it’s okay to occasionally check on them, admire them, and gently shake them to help release the flavors. After some time, the waiting is rewarded with an enticing aroma that you can't help but love.
Uses:
This flavored oil is perfect for salads, drizzling over grilled meats, fish, bruschetta, or anytime you feel the need to spice things up. If you've prepared it as a gift, don't forget to add a ribbon—it will surely be a lovely surprise.
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