Infusing Oil: How To

I thought that as it’s coming to the end of the year, we’d end on a nice and easy note. I imagine most people are a little knackered, so there’s nothing better than something that requires just five to ten minutes in the kitchen and yields great flavour results, right?

While I was in Rome, I knew I wanted to pick up some good quality extra virgin olive oil, and I was also looking at some truffle oil. However, it’s expensive, and the bottles are relatively small. So instead, I bought some dried truffle shavings and decided to make my own.

You can go for practically any flavour combination you like, but I wanted to make a trio of oils to use for different dishes, and I went for truffle, rosemary and chilli.

Infusing Oil: How To

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Author: Sand Kitchen

Recipe type: Gluten-Free, Vegan

Ingredients

Three glass bottles (or as many as you’re intending to make)
Three to six truffle shavings
Two or three springs of rosemary
One diced Scotch bonnet (or your favourite chilli)
Olive oil (as much as necessary)

Instructions

Make sure you sanitise your bottles before you use them, so I just placed mine in some gently boiling water for about ten minutes.
Once your ingredients are prepped, put each into a bottle and fill it up with olive oil. Store them in a relatively cool place, out of the sun, for two to three weeks while they infuse.

Notes

You can go for practically any flavour combination you like, but I wanted to make a trio of oils to use for different dishes, hence the flavours chosen here

Then use them and enjoy! I loved making these because infused oils are stupidly priced in supermarkets and yet they’re astonishingly easy to make.

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