How to make flavored olive oil?

This article presents a step-by-step guide to the perfect flavoured Olive Oil. Fresh herbs or dried thyme, basil or garlic can be added to Olive Oil. Here, you can learn how to prepare it just right and from the comfort of home.

Flavoured Olive oil

The first step in making infused oils is selection. Always ensure that Extra Virgin Olive oil is used. The E.V.O. rule is simple: E.V.O. tastes better and it has superior quality. Important notice Before anything else is done, it is important to note that making Olive oil is not without risks. It is therefore important that contamination is avoided at all costs. If Olive oil is not properly infused, botulism may occur. Botulism is a type of food poisoning that occurs when foods are not canned or preserved properly.
Things to note 1. To avoid botulism, ensure that no water gets into the infused oil. Bacteria cannot live in oil but can grow in water.
2. Use dried herbs to make infused olive oil that will keep for longer periods and fresh herbs for more immediate use.

How to make flavoured Olive oil

How to make flavoured olive oil Prep time:20 minutes Ingredients: 4 tablespoons of fresh herb leaves (rosemary, thyme, basil)
1 litre of Olive oil
2 sprigs of fresh herbs Method:
- Place the herbs into a 1litre bottle that has been thoroughly washed and dried.
- Place the herbs into a clean, dry bottle and pour in the olive oil.
- Close tightly and allow to rest for at least two weeks in a sunny spot.
- Gently shake the bottle with the flavoured oil from time to time.
- After two weeks, place the sprigs of fresh herbs inside another bottle.
- Strain the flavoured olive oil through a muslin-lined funnel and into the new bottle. Infused Olive oil recipes
How to make Lemon infused olive oil
Method: - Wash and dry a lemon.
- Using a paring knife/vegetable peeler, cut thin slivers of lemon skin in ribbons, being careful not to cut into the white portion of the lemon to avoid bitterness.
- Heat a cup of olive oil in a saucepan, just to the point of simmering.
- Add the zest strips into the saucepan and heat just below the point of simmering for 10 minutes.
- Remove the saucepan and cover and set it aside to infuse for at least
5 hours.
- Pour the cool, strained oil into a glass jar and store in the fridge.