Infused oil

[Cookwithlove]

Hi,

I would like to understand more about infused oil. I heard about so many type of infused oil. How do you make them, appropriate occasion to use and ideally what temperature to store them.

Thanks you very much

[BRM]

One of my favorites is chive oil. I take a handful of chives (or maybe two), 3/4 cup of good olive oil, maybe a bit of lemon peel and black pepper. Put it in the blender until smooth, let it sit a day or two and then through a sieve or cheese cloth. I store it in a squeeze bottle in the fridge. It may solidify a bit but 20 seconds in the microwave and its fine. It is fantastic with sauteed fish. Just a few drops makes the whole meal feel like summer.

[jonnyCinco]

I like to make pepper oil and basil oil for adding a little flavor to dishes with out a trip to get things from the store. Few notes for the pepper oil I like to roast the died peppers in the oven for a minute or two before soaking them in the oil. for the basil (or any herb for that matter) DRY it first if you dont the moisture in it will breed bactiria in the oil and cause it to go rancid... learned from experiance here. other then that you can either blen the ingredents together and get infusion in a day or two or leave them whole and have them look good but take a couple of weeks to infuse full flavor.