Flavoured Oils

I love flavoured oils but they can be so expensive so these 3 recipes from super food ideas I think will come in very handy. Each recipe makes 1/3 cup and I have put the quantities and times as if making all 3.
- Ready In:
- 30mins
- Serves:
- Yields:
- Units:
3
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ingredients
-
Tangy Citrus Oil
- 1 lemon (small)
- 1 orange (small)
- 1⁄3 cup extra virgin olive oil
- 1 bay leaf (fresh or dried)
- 1⁄2 teaspoon black peppercorns (whole)
-
Hot Chilli Oil
- 2 chilies (red bird's eye specified)
- 1⁄3 cup extra virgin olive oil
- 1⁄2 teaspoon black peppercorns (whole)
- 2 sprigs thyme (fresh)
-
Fresh Herb Oil
- 1⁄3 cup extra virgin olive oil
- 2 sprigs thyme (fresh)
- 1 sprig rosemary (fresh)
- 1 sprig oregano (fresh)
directions
- Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
- Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
- Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
- Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
- Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
- Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
- Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
- Transfer to a heatproof serving bowl and serve immediately with crusty bread.
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Pat, this was lovely! I chose the fresh herb oil to make, and we dipped some crusty bread, which was perfect! I do think that I may use a little less rosemary next time, as that seemed to be the predominant flavor. I also may add a touch of garlic (powder or a little minced), next time, as I love garlic! Thanks for sharing some great oil recipes! :D1Reply