Infused Olive Oil Recipes

Step 1

If the flavor you choose does not need to be acidified skip to "Infuse" otherwise follow the steps to acidify the garlic or herbs.

Step 2

Place either the garlic or the herbs in the bottom of the medium bowl (the garlic needs a different amount of solution so it cannot be combined with the herbs).

Step 3

Mix the appropriate amount of citric acid with the coordinating amount of water and pour over the herbs or garlic (the amounts of citric acid and water are listed for each flavor and was specifically determined based on the combination and amount of herbs or garlic).

Step 4

Nest the smaller bowl on top of the herbs and or garlic so they are fully submerged in the solution. You can pour some water into the smaller bowl to weigh it down.

Step 5

Allow the garlic or herbs to soak at room temperature for 24 hours, which allows the acid to fully penetrate the ingredients and bring the acidity beyond the growth limit for bacteria.

Step 6

Clip a candy thermometer to the size of a medium-sized saucepan and heat the oil to 140º F.

Step 7

Remove the herbs or garlic from the acidic solution and pat dry. Place in the oil. If flavor doesn't require acidifying then just add the ingredients to the oil.

Step 8

Heat for a maximum of 5 minutes to infuse the most amount of flavor. Anytime over 5 minutes may damage the oil.

Step 9

Strain the herbs or peels out of the oil and pour it into a prepared jar.

Step 10

Add any decorative ingredients such as lemon peel or sprigs of fresh herbs (as long as they have been acidified) to the desired bottle.

Step 11

Strain the oil through a cheesecloth or a small strainer into a measuring cup to remove any particles from the oil.

Step 12

Arrange the small funnel on top of the bottle and pour the infused olive oil into the bottle and seal with the top or cork.

Step 13

Place the oil away from heat and light and keep it in the fridge for a longer shelf-life.