Cost: ~€3 per 500ml
Preparation time: ~10 minutes
Calories: ~40 per 1tsp
Greetings folks. A shorter post than normal today, and a bit of an announcement. I’m going to be away from blogging for the next few weeks. As a result, I won’t be able to visit your wonderful blogs during this time. I’ll try and have a bit of a catch up when I return but I’m sorry for my absence in the meantime. I hope you won’t all forget about me – I’ve got some wonderful guest posts lined up for you from some blogging friends so please do check back to see what I have in store!
I’ll be back in a few weeks with but until then I’ll kick off the posts to fill the absence with something very quick, simple, but nonetheless very useful around the home. Infused oil! I love those big bottles of oil filled with herbs and chillies you find in pizzerias (well, at least in France they have them – not sure about elsewhere). I’ve wanted to make some of my own for ages so finally decided to give it a go.
Infinitely customisable, you can stick all sorts of stuff into your home-made infused oil. Popular additions are grains, seeds, spices, chillies and herbs. Dried herbs are better to use, compared to fresh – you don’t need to worry so much about the risk of the herbs moulding or spoiling. Heating the oil through with the ingredients gently will ensure the infusion of the flavours begins much more quickly and you can easily create a bottle, or many bottles – if making gifts – of beautiful, delicious, infused oil in just a few minutes.
What about you? Have you ever tried to make infused oil? Let me know, and have a great day!
Chilli and Coriander Infused Olive Oil
- Olive Oil – ~500ml is a good amount
- Spices of your choice – I’ve used a handful of dried chillies, a handful of coriander seeds and I added some dried rosemary too
- Pour the oil and spices/chillies into a pan and heat through gently until the oil is hot, but only about 60 or 70 degrees Celsius. While the oil is heating, stir the oil around and bash the chillies and grains a bit to release the flavours.
- Allow the oil to cool, pour into a bottle, along with the chillies and grains and seal. Ideally, allow the flavours to infuse for a week or so before using, although the oil will be tasty immediately and will continue to improve over time.