Tahitian Vanilla Oil

READY IN: 7mins
Recipe by Annacia

This is posted for ZWT7. Sounds fabulous! Use in cooking, baking. Think of the marvelous salad dressing it will make. The cook time is heating time and it's a total guess. There is also 8 hrs of refrigeration.

Top Review by Mia in Germany

Can't say anything that hasn't already been said! This is wonderful, just plain wonderful. I tried it on fish today and loved it. So many ways, like Kato said - I'll even try it in pancakes! Thanks for posting, Annacia!
Made for ZWT 7 for Count Dracula And His Hot Bites.

Ingredients Nutrition

  • 3 whole tahitian vanilla beans (or more for a stronger taste)
  • 1 cup grapeseed oil, unflavored


  1. With the tip of a sharp knife, make a slit down the length of each vanilla bean.
  2. Spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.
  3. Pour the oil into a small saucepan and warm it gently over low heat for a few minutes, do not let the oil get too hot-it should be quite warm, but not so hot that you can't dip your finger into the pot.
  4. Add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.
  5. Loosely cover the pot with aluminum foil-do not seal tightly-and let the oil steep for about 8 hours, until it is lightly infused with the flavor of vanilla.
  6. Remove the pods and discard.
  7. Briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.
  8. Decant into a jar, seal and refrigerate until needed.
  9. To use the vanilla oil, first shake the jar vigorously to distribute the seeds. Then measure the amount you need.

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