We have an abundance of local olive oil, gifted to us in return for my labour harvesting olives.
There are several ways to infuse oil but it is important to remember if the added ingredients are fresh then the moisture will cause botulism (bacteria, toxin). To use fresh ingredients the cooking method of infusing oil must be used.
The safest and more traditional method is to use dried herbs. I used Rosemary, Lemon Tyme, Chilli Flakes and Lavender. If dried herbs are used then the oil will last longer.
Step 1
Collect a bunch of your chosen herbs, tie with string and hang to dry. (2-3 weeks)
Step 2
Once fully dried rub the herbs together to bring out the maximum flavour and place in a glass bottle.
Pour over the oil.
Step 3
Leave on a sunny windowsill for 1-2 weeks for the flavour to infuse the oil. Swirl the oil around daily.
Step 4
Add a sprig of dried herbs to add colour, tie with string and label for a great gift.
NB. If you do not want to keep the herbs in the oil, use a glass jar for infusing, then strain after into a glass bottle.
Add oil to marinade, salad dressings, sauces, or simply dip bread in.
KALI OREKSI
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