1 head of fresh garlic

3 - 5 black peppercorns

3 - 5 red peppercorns

1/4 pod hot pepper(if you like very hot sauces)

For lemon olive oil would need:

3 art. olive oil

2 - 3 branches fresh rosemary or 1 tbsp. dried

1 bay leaf

1 sprig oregano (oregano) or 1/2 tsp dried

1 sprig thyme (thyme) or 1/2 tsp. dried

5 black peppercorns

Cooking garlic oil at home (warm method):

Wash the garlic and rosemary and dry well. If at least a little moisture remains, then it will then float ugly in the finished oil.

We disassemble the garlic head into teeth. They can be cleaned or not cleaned (it does not play a big role). But be sure to cut the roots of the garlic cloves.

A sprig of rosemary is lightly crushed with a spoon.

Pour the oil into a bowl or ladle. Let's heat it up in a water bath.

We put on the stove large saucepan with water and bring the water to a boil. We put the dishes with oil on top of the pan, so that the bottom of the container with oil touches the water.

Heat the oil for 4-5 minutes, then dip the garlic, rosemary and pepper into it. Stirring, heat for another 4-5 minutes.

Then pour the oil, along with seasonings, into a clean, dry jar, add part of the pepper pod, if you like it spicy. We close the jar with a lid and wrap it with a towel.

When the oil has cooled, it can be removed in the refrigerator and stored for about a year. This oil will be ready for use in 4-6 hours. The taste will be mild at first, but over time garlic oil will get a little sharper.

Cooking lemon olive oil with herbs(classic method):

Wash the herbs and dry well. If there is some moisture left, it will definitely float in the finished oil. It's not very pretty.

Flavoring vegetable oil is one of the common culinary techniques for preserving the flavors of spices and herbs.

Such vegetable oil serves as an excellent flavoring additive to many hot dishes, salads, marinades and sauces. Any self-respecting culinary specialist has in stock several types of flavored vegetable oils prepared on the basis of their favorite spices, spices or their combinations.

In this article, I will talk about the technology of making flavored vegetable oil at home and share 5 of my favorite recipes for such oils.

The basic recipe for flavored vegetable oil is simple: the selected flavoring ingredients are cleaned, thoroughly washed and dried, desired spicy spices crushed or roasted for a more intense flavor. You can choose any ingredients for flavoring, according to your taste preferences.

The most common vegetable oil that is flavored is extra virgin olive oil; it can be used at room temperature, but to achieve the best result, it is recommended to heat the oil to a temperature of 50-60 0 C - this way the aromas and flavors of spices will be revealed better and deeper.

Prepared herbs and spices are poured with oil and infused in a cool dark place for 2 weeks. After the required time has elapsed, the oil is filtered and poured into clean beautiful bottles. You can leave the spices in a container with oil, where they were infused, but in this case they must be completely covered with oil, otherwise they will deteriorate.

Flavored vegetable oil is stored for several months in tightly sealed containers, in a cool, dark place.

And now I will share with you 5 of my favorite recipes for flavored vegetable oil, which I use very often in my dishes.

Garlic oil. The simplest and most often used oil in various recipes. The amount of garlic on which the oil will be infused, I determine the desired depth of taste and aroma of the oil.

Spicy vegetable oil.For this oil, I choose my favorite spicy spices - allspice and black pepper, cloves, cardamom and star anise. Before pouring spices with hot oil, and crush them or fry them in order to reveal their aroma.

Hot chili oil.This oil is number three on my list of commonly used flavored vegetable oils. The amount of chili I infuse the oil with is also determined by the desired depth of flavor and aroma, but in this recipe I also take into account the degree of peppery spiciness.

Basil oil.I really like to use this oil in salads made from fresh herbs and vegetables (it goes especially well with tomatoes). The ingredients for this oil are: fresh green basil leaves, raw lemon zest, a little garlic or chili pepper.

Mediterranean spice oil.This oil goes well with many pasta dishes, minced meat, grilled vegetables, and even pizza. I insist this oil on rosemary, thyme, bay leaf, garlic, black pepper and chili.

Of course, these are not all the recipes of flavored vegetable oils that I use, but these are the most beloved and often used.

I hope this article was interesting and inspired you to create and use flavored vegetable oils. Try to enrich your recipe with an original subtle touch, which will be added by the flavored vegetable oil created by you personally, and your dish will turn into a real culinary masterpiece!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

To prepare fragrant oil, choose a container with a wide neck so that grass shoots, pieces of vegetables and fruits, and so on can easily pass into it. Perfect option - Glass bottle(jar) with a wide neck and a screw cap. If you do not have such a container - do not be discouraged! Infuse vegetable oil in normal glass jars. When it's ready, just pour it into a pretty bottle.

Choosing an oil

Choosing raw materials for infusion

• Vegetables: , and many others;
• Fruit: orange, lemon, tangerine and zest;
• And(dried) ;
• : cloves, cinnamon, allspice and black pepper, cardamom and others;
• Herbs: , dill, parsley, and so on

to infuse the most fragrant oil, you can always visit our market by comparing the offers of different online stores.

Marjoram garden Scandi 14 rub
Russian Garden

Coriander (Cilantro) Amber 17 rub
Russian Garden

Mint Muscovite 15 rub
Russian Garden

Estragon Gribovsky 14 rub
Russian Garden

The above ingredients can be used individually or combined to your liking. It is extremely exciting to infuse oil: by changing the composition and quantity of certain components (herbs, spices, fruits, and so on), you can get an amazing taste and aroma of the final product.

Secrets of cooking fragrant oil

To prepare fragrant oil correctly, it is necessary not only to know the technology and recipe, but also to take into account some important nuances:

• insisting vegetable oil on herbs, it is better to give preference to fresh herbs - it will give it a richer flavor than dried;
• before placing in container spices you need to slightly wrinkle in your hands;
• You can use whole herbs or pre-cut them with a knife. Citrus zest is laid as pretty large pieces, and crushed.

Main Rule, which should remain the same regardless of what you decide to use for infusion - raw materials must be dry. Anything that requires washing (vegetables, fruits, herbs) - wash. But be sure to dry them before laying them in a container. Do not neglect this rule: water that has fallen into a container of oil can nullify all your work.

Having dealt with the containers, raw materials and utensils for infusing fragrant oil, we turn to the secrets of its preparation.

How to prepare fragrant vegetable oil

It can be made in three different ways- depending on the recipe and the raw materials used.

Method number 1

Ideal for flavoring oil with various herbs or their mixture. It consists in the following:

1. Vegetable oil is heated over low heat, not boiling. The oil temperature should be around +80...+85°C.
2. Herbs (herbal mixtures) are put into the oil, allowed to cool, and only then poured into prepared containers.
3. Infuse for about 2-3 weeks, depending on how rich the taste and aroma they want to get.
4. As soon as the oil is infused, it is filtered.
5. Store in a dark cool room for about six months.

Method number 2

Good for flavoring butter with ground spices:

1. Spices are ground in a coffee grinder.
2. Transfer them to a clean, dry container and pour vegetable oil at room temperature.
3. Infuse for 5 to 10 days (as soon as the spices settle and the oil becomes completely transparent, it is ready).
4. It is necessary to use the oil infused according to this method within 1-2 months after preparation.

Method number 3

Use it to flavor butter with fruits and vegetables:

1. Vegetables or fruits are thoroughly washed and wiped dry.
2. Grind into a puree using a blender.
3. Bring the puree to a boil over low heat, pour in the vegetable oil, mix well and pour into a bowl for infusion.
4. Insist from 3 to 5 weeks.
5. The finished oil is either used in this form or filtered through several layers of gauze.
6. Shelf life is about 6 months.

Fragrant oil storage

flavored oils home cooking preferably in a dark cool room: cellar, basement.

Store in a dark cool place

Use of fragrant vegetable oil

• Oil with basil Pairs well with fish and vegetable dishes.
• Oil with cinnamon and cloves used in the preparation of sweet pastries;
• Rosemary Oil emphasize the taste of meat and rice dishes;
• thyme oil will make the taste of pizza and vegetable pies even brighter;
• Oil with lemon or lemon zest successfully complement the taste of fish;
• Oil with cumin suitable for vegetable dishes;
• Oil with coriander will complement the taste savory pastries and vegetables.

Now for the fun part, the recipes.

You will need:

• cloves - 5 pcs;
• cinnamon - 3 sticks.

Recipe:

1. Cinnamon and cloves are ground in a coffee grinder.
2. The dishes for infusion of oil are thoroughly washed and dried.
3. Crushed spices are poured into a dry, clean container, poured with vegetable oil at room temperature.
4. They insist about a week.
5. Used to make sweet pastries.

You will need:

• light olive oil - 450 ml;
• mint - 4 sprigs;
• allspice - 3 peas.

Recipe:

1. Mint is sorted, washed thoroughly and allowed to dry.
2. Then it is transferred to a clean, dry bowl, allspice is added and poured with hot olive oil(sprigs of mint should be completely covered with oil).
3. Insist 3-4 weeks.
4. After the specified time, it is filtered and stored in the refrigerator.

You will need:

• light olive oil - 450 ml;
• salvia leaves - 5 pcs;
• marjoram leaves - 3 pcs;
• thyme - 1 sprig;
• rosemary - 1 sprig;
• bay leaf - 2 pcs.

Recipe:

1. The herbs are thoroughly washed and laid out on a towel to dry.
2. Salvia leaves, marjoram, sprigs of rosemary, thyme and bay leaf are placed in a clean, dry dish.
3. Olive oil is heated over low heat (not boiling) and the herbs are poured so that it covers them completely. Or they put the greens in heated olive oil, let it cool, and pour everything together into a clean, dry container.
4. Insist for 3 weeks, then filter and store in a dark, cool room or refrigerator.

You will need:

• refined sunflower oil - 450 ml;
• garlic - 5 cloves;
• basil - 1 sprig;
• marjoram - 1 branch.

Recipe:

1. Garlic is peeled, washed and kneaded in a mortar or crushed with a garlic press.
2. Basil and marjoram are washed and allowed to dry.
3. Minced garlic, sprigs of basil and marjoram are placed in a container with heated olive oil.
4. After the oil has cooled, it, along with the rest of the ingredients, is poured into a clean, dry container.
5. Infuse for about 3 weeks, then filter and store in a dark, cool room.

Advice: You can use rosemary instead of basil and marjoram in this recipe.

You will need:

• light olive oil - 600 ml;
• lemon - 3 pieces (small);
• cloves - 9 pcs.

Recipe:

1. 3 cloves are stuck into each lemon.
2. The jar for oil infusion is thoroughly washed, sterilized, and dried. Then lemons are put in it and poured with warmed olive oil.
3. Insist about 3 weeks.
4. As soon as the oil is infused, the lemons are taken out.
5. Store in a dark cool room.

Advice: Instead of whole lemons, you can use only their peels.

You will need:

• lemon - 200 g;
• olive oil - 800 ml;
• celery - 5 branches;
• salt - 1 teaspoon.

Recipe:

1. Lemons are thoroughly washed and wiped dry.
2. Together with the peel, cut into small pieces or circles.
3. Sprinkle the sliced ​​lemons with salt.
4. The celery stalks are washed and allowed to dry.
5. The dishes are thoroughly washed, sterilized, dried.
6. Lemons and celery sprigs are put in a container and poured with warmed olive oil.
7. Insist 2-3 weeks in a dark place at room temperature.
8. The finished oil is filtered, poured into a dry, clean container and stored in a refrigerator or a dark, cool room.

You will need:

• olive oil - 100 ml;
• black pepper (peas) - 3 pcs;
• allspice (peas) - 3 pcs;
• anise grains - 1/4 teaspoon;
• nutmeg (ground) - on the tip of a knife;
• cinnamon (ground) - on the tip of a knife.

Recipe:

1. Pepper (black and allspice) and anise are ground using a coffee grinder.
2. Mixed with cinnamon nutmeg and transfer a clean, dry container.
3. Drizzle with olive oil at room temperature.
4. Insist 8-10 days.
5. Store the oil in a tightly closed container at room temperature.

You will need:

• refined sunflower oil (or olive) - 500 ml;
• fresh basil leaves - 30 pcs.

Recipe:

1. Basil leaves are thoroughly washed and transferred to a towel to dry.
2. Pour vegetable oil into a clean, dry container, put dried basil leaves in it, put on fire.
3. On low heat, bring the oil to a temperature of + 85 ° C.
4. Then the container is removed from the stove, the oil is allowed to cool, filtered and poured into clean, dry bottles.

You will need:

• fresh dill - 5 sprigs;
• dill seeds - 1 teaspoon;
• black pepper (peas) - 10 pcs.

Recipe:

1. Fresh sprigs of dill are sorted out, washed and allowed to dry.
2. Then the greens are finely chopped with a knife.
3. Dill seeds are ground with a coffee grinder.
4. Utensils for cooking oil are thoroughly washed and sterilized.
5. Sunflower oil is put on a low fire, heated, not letting it boil, and crushed seeds and dill are put into it.
6. As soon as the oil has cooled to room temperature, it (without filtering) is poured into a sterilized container.
7. The dishes with oil are corked and infused for 7-10 days at room temperature, after which they are filtered.
8. Stored in the refrigerator.

You will need:

• refined sunflower oil - 450 ml;
• white mushrooms (dried) - 50 g;
• a mixture of dried Provence herbs - 1 teaspoon.