Flavoured oils

Flavoured oils

By
From
A Year In My Kitchen

I’m not a fan of shop-bought flavoured oils – I’ve yet to come across any that I like. They oxidise so easily, losing any clarity of flavour in the process. I therefore make my own, using many different flavourings and the best olive oil I can afford. These oils are best used soon after they are prepared. Chilli, garlic and lemon-infused oils are the ones that I use most often.

Chilli oil

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To prepare, halve 4 large chillies lengthways and remove the seeds. Slice lengthways into very fine strips, then cut across into tiny squares (almost mincing the chillies). Place in a bowl, add a pinch of sea salt and then pour over 200ml olive oil. Use within 1 or 2 days.

Garlic oil

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To prepare, peel 10 garlic cloves, chop them very finely and place in a bowl with a good pinch of sea salt. Pour over 200ml extra virgin olive oil and stir to combine. Use the oil immediately, or within a day or two.

Lemon-infused oil

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To prepare, use a swivel vegetable peeler to remove the zest from 2 unwaxed lemons in large strips. (This is the easiest way to take the zest thinly, leaving the bitter pith behind.) Warm 200ml extra virgin or good olive oil in a small saucepan over a low heat. Add the finely pared lemon zest and leave over the lowest possible heat for 10 minutes or so to let the delicate citrusy flavour infuse the oil. Take off the heat and leave to cool completely. Use immediately or keep in an airtight container for no longer than a day or two.
Tags:
seasonal
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