Italian Herb Infused Olive Oil Recipe

Extra virgin olive oil: The base of the infusion, providing a rich and smooth flavor.

Dried basil: Adds a sweet and slightly peppery taste.

Dried oregano: Offers a robust and earthy flavor.

Dried rosemary: Brings a pine-like aroma and flavor.

Dried thyme: Adds a subtle, minty flavor.

Red pepper flakes: Introduces a hint of heat to the oil.

Garlic: Enhances the oil with a pungent and savory note.

When infusing olive oil with herbs, it's crucial to maintain a low heat to prevent the oil from boiling. Boiling can cause the herbs to become bitter and can degrade the quality of the olive oil. Instead, gently heat the oil until it becomes fragrant, ensuring that the flavors are extracted without compromising the integrity of the ingredients.

• extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a versatile alternative.

• dried basil - Substitute with dried parsley: Dried parsley offers a mild flavor that can complement the other herbs without overpowering them.

• dried oregano - Substitute with dried marjoram: Marjoram has a similar but slightly sweeter and milder flavor compared to oregano.

• dried rosemary - Substitute with dried sage: Dried sage provides a robust and earthy flavor that can mimic the aromatic qualities of rosemary.

• dried thyme - Substitute with dried savory: Dried savory has a peppery taste that can serve as a good stand-in for thyme.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in smaller quantities to achieve the desired spiciness.

• smashed garlic - Substitute with garlic powder: Garlic powder can provide a concentrated garlic flavor and is a convenient alternative to fresh garlic.

• Ensure your Italian herb infused olive oil is completely cool before storing. This helps maintain the integrity of the flavors and prevents condensation inside the storage container.
• Use a clean, dry glass bottle with a tight-fitting lid to store the infused oil. Glass is preferred over plastic as it doesn't retain odors and is non-reactive.
• Store the bottle in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources. This helps preserve the aromatic qualities of the herbs and garlic.
• If you notice any cloudiness or off smells, discard the oil. Freshness is key to enjoying the full flavor profile of your infused olive oil.
• For longer storage, consider freezing the herb infused oil. Pour the cooled oil into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or container.
• When ready to use, simply pop out a cube or two and let them thaw at room temperature. This method is perfect for adding a burst of flavor to soups, stews, or sautéed vegetables.
• Always label your storage containers with the date of preparation to keep track of freshness. This ensures you enjoy the infused oil at its peak flavor.

• Gently warm the olive oil in a small saucepan over low heat for about 5 minutes, stirring occasionally. This will help to revive the herbs and garlic flavors without burning them.

• For a quick reheat, microwave the olive oil in a microwave-safe bowl on low power for 15-20 seconds. Be cautious not to overheat, as this can degrade the quality of the oil.

• If you have a sous-vide machine, place the olive oil in a sealed bag and immerse it in a water bath set to 120°F (49°C) for about 10 minutes. This method ensures even heating without the risk of burning.

• To reheat in the oven, pour the olive oil into an oven-safe dish and warm it in a preheated oven at 200°F (93°C) for about 10 minutes. This gentle heat will help maintain the integrity of the herbs and garlic.

• For a more aromatic experience, place the olive oil in a small ceramic or glass dish and set it on a warming tray or in a low-temperature oven (around 150°F or 65°C) for 10-15 minutes. This will gently release the herb aromas without overheating the oil.

• Small saucepan: Used to gently heat the olive oil and herbs, ensuring the flavors infuse without boiling the oil.

• Fine-mesh strainer: Essential for straining out the herbs and garlic from the infused oil to achieve a smooth finish.

• Glass bottle: Ideal for storing the infused olive oil, keeping it fresh and protected from light.

• Measuring cups: Necessary for accurately measuring the olive oil to ensure the correct proportions.

• Measuring spoons: Used to measure the dried herbs and red pepper flakes precisely.

• Garlic press or knife: Useful for smashing the garlic cloves to release their flavor.

• Stirring spoon: Needed to mix the ingredients in the saucepan as they heat.

Use pre-minced garlic: Save time by using pre-minced garlic instead of smashing cloves yourself.

Measure herbs in advance: Measure out all your dried herbs before starting to streamline the process.

Heat oil gently: Use a low heat setting to avoid boiling and ensure even infusion.

Strain efficiently: Use a fine-mesh strainer or cheesecloth to quickly and effectively strain the oil.

Store properly: Keep the infused oil in a cool, dark place to maintain its flavor and extend its shelf life.