Flavoured Aromatic Herb and Fruit Oil

READY IN: 336hrs 15mins
Recipe by French Tart

I always make my own flavoured oils and vinegar - I use them for cooking and also to give as gifts. I am lucky enough to have a garden large enough in which I can devote large areas totally to herbs, rare plants & flowers. This is my "Standard" recipe for cold infused flavoured herb & fruit oils. You can use any fresh herbs which you have available, even if it is only one type - it will still provide you with a wonderful flavoured oil for cooking, baking and gift giving! You can add the fruit zest if you wish - it's a moveable feast in which you get to choose!

Top Review by Rita~

I love infused oils. And this one is delish! Infused oils and oil-based mixtures of garlic, herbs can pose a health hazard if not kept refrigerated. I suggest making small amounts to be used quickly. You can also freeze it and just bring to room temperature. Do Use sterile bottles. Thanks for the yummy goodness.

Ingredients Nutrition

Directions

  1. First harvest your herbs; make sure if they are near a road or busy walkway that they have been gently washed in water OR wiped clean.
  2. Ensure they are dry before addng to the bottles.
  3. Make up a small bunch for each bottle; such as a sprig each of Thyme, Bay, Tarragon & Rosemary.
  4. Take two clean & dry 1 pint jars or bottles (I keep interesting & attractive wine, oil and vinegar bottles!) and put the herbs, peppercorns, orange and/or lemon peel and chillies(if using)into them.
  5. Fill up with the olive oil, seal with a cork preferably and store in a dark and cool place for 2 weeks.
  6. Shake the jars/bottles on a daily basis.
  7. After 2 weeks the oils will be ready to use - but they will be more herb infused if you leave them for up to 4 weeks.
  8. Use within 6 months.
  9. Decorate with raffia, handmade ribbons,sprigs of fresh/dried herbs & then hang a recipe from the neck of the bottle - great to give as a gift.

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