How to Infuse Oils with Herbs & Spices

Infused oils make nice gifts for the cooks in your life.

Many stores charge high prices for their fancy flavored oils, which you can make easily and for less money at home -- if you can wait two weeks, that is. Infused oils are simply and inexpensive to make, but they can't be rushed. It takes time for the oil to take on the flavors of the herbs you choose.

Things You'll Need

• Clean glass bottle
• Knife
• Funnel

Instructions

1. Purchase the type of oil you want. Olive oil is popular, but depending on your herbs, olive oil can overwhelm their flavor. Good choices for more subtle herbs include safflower or sunflower oil.

2. Choose and buy the fresh herbs and spices that you wish to infuse into the oil. Some popular choices for herbs include chives, dill, rosemary, tarragon or thyme; some popular spices include whole peppercorns, cloves, or cumin seeds. You can choose to flavor your oil with one type of infusion, or you can use a combination that you know will go together well.

3. Crush and bruise the leaves of the herbs, leaving them attached to their stems, using the side of a knife. If you are using spices, lightly crush them with the side of a knife as well. This will help release their flavorful oils. Do not cut or chop them.

4. Pour oil in the glass bottle using the funnel. Be sure to leave enough room in the bottle so that it doesn't overflow once you add the herbs or spices.

5. Place the herbs or spices into the bottle after the oil, and once they are all inside, pour additional oil if you need it to fill the bottle.

6. Close the bottle, and keep the oil in a cool dark place to infuse. Wait two weeks.

7. Taste the oil. If it has full flavor, it's ready to use. If you'd like a stronger flavor, wait another week and try again.

Tips & Warnings

• Use the oil within two months.

• Use a ration of about 1/3 cup of herbs or spices to a 12-ounce bottle of oil.

• The oil's flavor will become stronger with time, unless you remove the herbs and spices.

References

• The Encyclopedia of Herbs, Spices, & Flavorings; Elizabeth Lambert Ortiz; 1992