Infused oils & Vinegars

        Every Summer when we start getting ready to for grilling and BBQs, we like to make our own Infused Oils and flavored vinegars to use in our recipes as marinades, sauces and dressings. They are really easy to make and only require a little time in the pantry. There are a few do's and don'ts that you want to remember when putting these yummy tasting items together. Infused oils are so easy to make. You can either use extra virgin olive oil for a stronger oil flavor or you can use canola oil if you only want to taste the herbs and not the oil. This is a personal preference.  We prefer using olive oils.

DO's....

• use only clean and sterilized bottles
• use only clean and fresh herbs, spices and fruits
• remember most only have abut a week shelf life 
• they do make great summer and holiday house warming gift 
• You may want to check with your local Extension Service Representative and ask what the current recommendations are for safely making and storing flavored oils in your areas. 
• Do label and date all bottles and rotate often

Don'ts....  

•  Leave any water in the bottles because this could allow bacterial growth.  
• being careful to avoid over-packing the bottles

 

 Infused oils are so easy to make. You can either use extra virgin olive oil for a stronger oil flavor or you can use canola oil if you only want to taste the herbs and not the oil. This is a personal preference.  We prefer using olive oils.

• Wash and air dry your choice of herbs. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about a week, depending on if you use fresh or dried herbs and spices they will last up to two weeks in the refrigerator. Remember the more water in your herbs and spices, the lower the shelf life and the higher your risk is for bacterial growth.
• Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind.  
• Herb Suggestions: rosemary, thyme, basil, tarragon, summer savory, oregano, cilantro, marjoram, chervil, chives, dill, mint, parsley, bay leaf.
• Spice Suggestions: cardamom, star anise, juniper, coriander seeds, nutmeg, cinnamon, cumin, cloves. 
• Our Favorite: 2 cups olive oil, 1 teaspoon coarsely ground black pepper,1 tablespoon chopped fresh basil,1/2 teaspoon coarse sea salt, 1 pinch crushed red pepper. In a medium bowl or decorative bottle, mix together olive oil, whole black pepper, basil, coarse sea salt and red pepper. Cover and Allow it to sit approximately 1 hour before serving. We use this one as a dipping sauce for Italian breads.

Flavored vinegars add an extra kick to marinades, sauces, and dressings. If you grow your own herbs, this is a great way to use up any excess before the growing season is over. Most flavored Vinegars only have a shelve life up up to four months.

•  Use clean sanitized jars. Immerse jars/bottles in boiling water for 10 minutes.
• Heat the vinegar to just below boiling.
• Place desired herb(s) in the sanitized bottles or jars and add hot vinegar. Tightly cap and store in a cool clean place for three to four weeks.
•  Once the flavor is developed, strain the vinegar one or more times using damp cheesecloth or coffee filters until the vinegar is no longer cloudy. 
• Pour the strained vinegar into a clean sterilized jar/bottle adding a sprig or two of fresh herbs (or berries) that have been sanitized as above. 
• Seal and store in the refrigerator. For best flavor, use within three or four months.
• OUR FAVORITE: Citrus Vinegar
  Makes 4 cups
  2 cups mixed citrus fruits (we use thin sliced oranges, lemons and limes)
  4 cups white vinegar
  Add the sliced frriut to vinegar. Heat gently for 15 minutes to infuse the flavor and color, but be very careful not to boil the mixture. pour into pretty bottles. Use a sliver of bamboo or a long toothpick and thread some slices into a decorative position. Cork and seal bottle. Label.. We use this vinegar for to make a refreshing salad dressing or is some fish dishes. Other fruits such as strawberries, raspberries, blackberries, blueberries etc can be substituted for a different flavour using this same method.