Infused oils take on a completely new life — adding another layer of depth to a salad dressing. But, instead of paying heaps for scented and infused edible oils, why not create your own blends.
Points to remember
- Avocado oil is a great base for most flavorings since it does not have a distinctive flavor. The fruitiness of olive oil is heartier and can handle stronger herbs. Coconut oil is another good option when used with complimentary herbs.
- Gently heating the oil first allows flavors to infuse.
- Invest in quality jars — metal rings may rust. Make small amounts, and always store the oil in the refrigerator.
- Remove the oil from the refrigerator and bring it to room temperature before using.
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Walnut Oil
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| Prep Time: |
| 10minutes |
| Cook Time: |
| 5minutes |
| Total time: |
Serves:
1
Recipe by:
Create a special occasion salad dressing with this walnut-infused oil, red wine vinegar, honey and seasoning. Serve with endives, figs, walnut pieces and Roquefort.
Ingredients
- 1/2cup walnuts
- 1cup organic avocado oil
Servings: cup
Instructions
- Break up the walnuts and place in a medium pan. Place the pan on the stove and heat over a medium-high heat. Pan roast the walnut pieces for approximately two minutes or until fragrant.
- Heat the oil in a medium saucepan over a medium-high heat. Bring to a near boil and allow it to simmer briefly for one to two minutes.
- Combine a quarter of a cup of warm oil with the walnut pieces in a food processor or blender. Blend until the walnuts are finely chopped.
- Combine the walnut blend with the remaining oil and pour into a clean glass jar. Cover and place on the counter. Allow the oil to absorb the nutty flavor for one day.
- Strain the room temperature oil through a cheesecloth before using. Return the oil back to the jar and store it in the refrigerator.
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Roasted Tomato Oil
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| Prep Time: |
| 10minutes |
| Cook Time: |
| 2minutes |
| Total time: |
Serves:
1
Recipe by:
Whisk this oil with fresh herbs, garlic, lemon juice and seasoning. Pour over quinoa, sun-dried tomatoes, black olives and feta. Toss and serve!
Ingredients
- 6plum tomatoes
- 1cup organic, extra-virgin olive oil
Servings: cup
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly brush olive oil on a baking sheet. Slice the tomatoes thinly and lay on the baking sheet.
- Place the baking sheet in the oven and roast until the tomatoes begin to char. Remove the baking sheet from the oven and let the tomatoes cool.
- Gently heat the oil in a medium saucepan over a medium-low heat for one to two minutes.
- Combine the tomatoes and warm oil in a food processor or blender. Blend on high until the tomatoes are well processed and incorporated into the oil. Strain through a cheesecloth and pour into a clean jar — store in the refrigerator.
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Lemongrass and Lime Oil
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| Prep Time: |
| 10minutes |
| Cook Time: |
| 1hour |
| Total time: |
Serves:
1
Recipe by:
Use this oil for Asian-inspired salads. Or, pour a little in the wok and stir-fry your favorite veggies and meat in this flavorful oil.
Ingredients
- 10 fresh stalks lemongrass
- 1/2 lime
- 1cup organic extra-virgin coconut oil
- zest of 1 lime
Servings: cup
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Wash and dry the lemongrass. Use only the lighter bottom half of the stalk. Bruise the lemongrass by gently banging it with a meat tenderizer to release the flavor. Cut into 3-inch pieces.
- Slice the lime half into thin slices. Put the zest, lemongrass and lime slices into an ovenproof glass measuring cup. Pour in the oil, making sure all the ingredients are covered.
- Place the measuring cup on a baking sheet and place in the center of the oven. Heat the oil for approximately one hour or until the temperature of the oil reaches 250 degrees Fahrenheit.
- Remove the oil from the oven and allow it to cool. Strain the oil through a cheesecloth and pour it into a clean jar — store in the refrigerator.
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Happy infusing!
Let us know if you have a favorite flavored oil recipe of your own!
—The Alternative Daily
