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Infusing olive oil

post #1 of 2
11/16/07 at 8:14am
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I want to make infused olive oil for Christmas gifts this year. Can anyone help me with good ideas? I was thinking rosemary and lemon and maybe some peppercorns. I read that garlic has to be refrigerated and it turns very strong quickly. Is that true? I am also thinking of trying to make my own dipping mix for bread and (non-infused) olive oil. Any ideas there? I was thinking garlic powder, onion powder, salt, pepper, oregano etc... Can I use dried parmesan cheese in it?
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post #2 of 2
11/16/07 at 8:29am
Yeah and not keeping oil that is infused with garlic at the right tempature, (under refridgeration) is a breeding ground for virusus and bacteria. Not a good idea.

I know with any herb all you do is blanch the herbs off for a few seconds then you can either kinda boil the herbs in the oil for a few min making sure you dont burn anything including the herbs, which i dont really reccomend, but you can let it steap in the oil or just blend the herbs and slowly add oil into it then run it through a coffe paper screen (i forget the right name).

And thats herb oil right there.

For the lemon one dont use the juice itll sepperate so use the zest!

But the rosemerry peppercorn one sounds good i would just stay away from garlic because most people will think oil doesnt have to refridgerated and youll have family dropping left and right. which isnt so good on the holidays. :suprise:
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