Making Flavored Olive Oil
Making flavored olive oil at home is easy, but requires a bit of time. It takes approximately 1 month to thoroughly infuse the flavors of the herbs with the olive oil. Using this easy method, you can make any flavor you desire, using your favorite herbs or herb combinations. This recipe can be used to make any number of flavored olive oil bottles that will stay good for 1 year.
Instructions
1. Rinse the fresh herbs gently in cool water and pat dry with a clean kitchen towel. Tie the herbs in a bunch with string made of natural fiber, and hang in a well-ventilated room for at least 2 weeks. The herbs are completely dried when the stems break instead of bend, and the leaves are crisp.
2. Sterilize your decorative bottle by placing it in a pot of boiling water for at least 10 minutes. Remove carefully and place upside down to dry. Ensure it has dried completely before adding herbs. Any water remaining inside the bottle can cause bacteria growth and spoilage.
3. Fill the approximately a quarter of the way full with the previously dried herbs.
4. Place a funnel in the bottle and fill to the top with extra virgin olive oil, then place the rubber stopper or cork in the top to seal.
5. Allow the flavored olive oil to sit in a cool, dry, dark place such as a kitchen pantry or root cellar, for at least 30 days before using to give the flavors a chance to infuse. Sprinkle the oil on salads, or use in a stir fry or any other dish that calls for olive oil.
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