Infused Oils

It is easy to make herb and/or spice infused olive oils at home. They make wonderful gifts for all occasions. You can infuse oil with fresh or dried herbs, spices, garlic, peppers, and citrus zest. Olive oil, grape seed oil, sunflower oil, or canola oil are all good choices to use. Flavored oils can be drizzled over vegetables, roasted meats, pasta or use them when making your favorite salad dressing and marinade recipes. Here are a few flavored oil sugggestions:

ginger and lemongrass oil
chive oil
rosemary oil
cinnamon oil
chili oil
mint oil
basil oil
thyme and lemon oil

A word of warning: Oils made with fresh ingredients like garlic, herbs and vegetables can support the growth of C. botulinum, a dangerous bacteria that can make you sick. To be on the safe side, always store flavored oils in the refrigerator and use within 10 days (so make small batches).

Rinse off your fresh herbs or spices and allow to dry thoroughly.
Sterilize attractive glass bottles or jars.
Allow the bottles and jars to dry thoroughly. It is important that they are completely dry
Slightly bruise your herbs or cut your spices into pieces, then arrange them in bottles. (Two or three sprigs will be sufficient to infuse the oil.)
In a saucepan, heat the oil on low, just until warm. Don't simmer or boil the oil.
Pour oil into bottles, over herbs or spices.
Allow the contents to cool.
Seal bottle with lid or cork.
Refrigerate and use within 10 days.

Only glass containers are recommended to use for your flavored oils. Make sure they are free of cracks. Jars need to have a tightly fitting cover. Wash containers in hot soapy water. Then sterilize the warm, clean jars by immersing them in boiling water for 10 minutes. (Some dishwashers have a sterilize cycle.) Dry jars completely because bacteria can grow in the flavored oil if water is left in the jar.