How to Infuse Oils with Herbs & Spices

Stop paying the high prices that stores charge for fancy flavored oils. Make them yourself at home with this simple method of infusing flavor designed for the home enthusiast.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Extra Virgin Olive Oil
• Glass Bottle with Stopper
• Chopped Herbs of Your Choosing in the Ratio of 1/3 Cup Chopped Herbs for Every 1 and 1/2 Cups of Olive Oil
• Food Processor or Knife & Cutting Board
• Funnel

1. First select the variety of herbs that you wish to infuse your oil with.
2. Then remove any woody of tough fibrousness from the leafy parts. Chop by or hand, or machine to release the oils of the herbs so that it mixes robustly with the smooth olive oil when you add it.
3. Pour oil in the glass bottle reserving a small amount to flush bottleneck with afterwards, so that pieces of herb are removed before being stoppered.
4. Place the herbs into the bottle after the oil, and once the herbs are all inside pour the remainder of the oil into the bottle trying to catch the edges but not spill so that it washes the herbs into the bottle.
5. Place the stopper in the bottleneck, and seal the bottle. Shake bottle lightly to incorporate all of the ingredients together.
6. Store in a cool dark place for 15-30 days before using for full flavor, and after about 10 days for a mild flavor.