Flavored Oils

Flavored Oils are very common in Europe. You can use a wide variety of flavorings, such as parmesan, tumeric, chili and basil. You should only use Extra Virgin Olive Oil; it is the best tasting. Use these oils in both cooking or as a dressing poured over the food just before serving. Submitted by David McCarthy, Australia

Ingredients

  • 2 cups of Extra Virgin Olive Oil
  • Flavoring ingredient

Method

Place the flavoring ingredient in a saucepan and cover with Olive Oil. Heat very gently. When heating, never allow the temperature to get above the level at which you can dip your finger in. If the temperature gets too hot, the oil will break down and lose taste.

Maintain the temperature for 15 minutes and remove from heat. When cool, transfer the oil and the flavoring ingredients into a sealable container that does not allow any light in.

Stand for two to three weeks to allow full flavor permeation.

Isn't that simple? Now here are a few flavoring suggestions.

  • Parmesan: 3 to 4 kept rinds of Parmesan cheese.
  • Tumeric: 2 Tbsp of Tumeric. Place half the oil in a pan, add the Tumeric and fry to release the pungent smell. Remove from heat. Add the remaining oil and heat again for 15 minutes as in method above. Shake vigorously for about 20 seconds once each day for the next 10 days.
  • Chili: Add 3 - 4 hot chilies.
  • Basil: 1/2 bunch of chopped Basil leaves. Place oil and Basil in a food processor and combine before heating.

Variations

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