Infused oils

Infused oils

By
From
Treats
Makes
2 × 250 ml bottles
Photographer
Danielle Wood

These oils are delicious drizzled onto pasta and salad, or used as a dip for bread. The rosemary oil should be kept in the fridge and will keep for a week. The chilli oil can be kept at room temperature and will last for several weeks.

Rosemary oil

Ingredients

Quantity Ingredient
250ml olive oil
5 sprigs rosemary
pinch salt

Chilli oil

Quantity Ingredient
250ml olive oil
2 tablespoons chilli flakes, plus a few extra
pinch sea salt

Method

  1. For the rosemary oil, gently heat the olive oil, 4 of the 5 sprigs of rosemary, and salt in a medium saucepan for 4–5 minutes. Remove the saucepan from the heat and allow the oil to fully cool.
  2. Once the oil has cooled, cover it and leave overnight to let the flavours infuse. Then, pour into a clean, sterilised bottle with the remaining rosemary sprig and seal.
  3. For the chilli oil, gently heat the olive oil, chilli flakes and salt in a medium saucepan for 4–5 minutes, until the oil turns slightly red. Remove the saucepan from the heat and allow the oil to fully cool.
  4. Once the oil has cooled, cover it and leave overnight to let the flavours infuse and the oil take on the redness of the chilli. Then, run the oil through a sieve to remove the chilli flakes, pour into a clean, sterilised bottle with a few new flakes and seal.
Tags:
Treats
April
Carter
gift
handmade
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again