Hi lovely people. Apologies for the lack of contact this week. I have been very busy doing… I actually don’t know what…
Today I am back with 3 home-made delicious infused olive oils. Infused oils are a great addition to any kitchen as they add an extra depth of flavour when cooking with them – you can use them row or cook with them. Infused olive oil can also make a lovely present for the foodie in your life.
You can infuse oil with pretty much anything you want but my top 3 flavours, and the most used in our house, are lemon, rosemary and chilli. We use lemon a lot in our house, on fish, chicken, making sauces, dips, on roasted veg…. as far as my kids are concerned, if there is lemon on it, it will be delicious! Mr B and I love chilli, on pretty much anything: pizzas, sauces, eggs… And rosemary is just amazing on any roast, beef, lamb, vegetables…
As I didn’t have any nice bottles to use this time, I bought three small little bottles of olive oil
LEMON INFUSED OLIVE OIL
Combine the peel of one lemon and the zest of another with the oil into a pan and put in on the hob on a low heat. Let the oil and the lemon heat up and simmer for about 20 minutes. Be careful not to overheat the oil as it will burn the lemon. You just want the oil to warn up, not boil it. After 20 minutes, turn the heat off and allow it to cool.
ROSEMARY INFUSED OLIVE OIL
Wash your fresh rosemary and pat it dry with some kitchen paper. Add it to the pan with olive oil and warm it all together for about 20 minutes. Again, make sure that the oil doesn’t get too hot as it will burn the rosemary and it will crisp up. Set aside and let it cool.
CHILLI INFUSED OLIVE OIL
Dried chillies work better in this recipe and they will look amazing in the bottle. Warm the olive oil with the chillies for about 20 minutes, and let it rest and cool so the chillies keep infusing the oil.
While I was waiting for the oil to cool, I started removing the labels from my bottles of olive oil by submerging them in warm soupy water (with the lid tightly on so no water can get in) and removing the paper. I then used my home-made goo gone recipe (find it here) to remove the glue residue and in 5 minutes they are sparkling clean!
Fill your bottles with the infused oil and let them rest for a couple of days. I know it is hard to wait and this point but it will be worth it. After few days, the flavours will intensify and they will be amazing!
Have a great weekend.