The short answer
Infused oil is a simple way to add herbal flavor to any dish. To make it, cook your herbs in warm oil, then strain the oil, and store it in a glass container. You can keep it for up to 2 months. To use your infused oil, drizzle it directly on salads and other dishes
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How to make infused oil?
Put the herbs in a pot and cover them with oil. Warm the oil and let it cook until it has a strong herbal taste. Then you can strain it to keep only the oil or blend the herbs.
Straining the oil will result in a milder taste but will last for months. Mixing the herbs gives a stronger flavor but must be used within two days.
I usually strain the oil so it’s available whenever I need it. I will blend in the herbs if I know I will use it on the same day.
Be careful to keep the temperature around 70°C (160°F). If the herbs start frying, then your oil is too hot. The taste will be altered and become bitter. If it happens to you, remove the pan from the stove, let it cool for a minute, and put it back on a lower heat.
How to use infused oil?
Infused oil is best used when drizzled on the top of dishes, like soups, salads, or purées. That said, you can get creative and use it in vinaigrette or marinades!
The only thing you should NOT do is heat the oil. I tried pan-frying with infused oil, and it lost all its flavors; they evaporated with the heat, leaving a neutral, boring taste.
What oil to use?
I often use extra virgin olive oil, but you can also use avocado or coconut oil. For a stronger herbal flavor, use a neutral oil.
I encourage you to try different oils and see how it changes the infused oil’s flavor!
What herbs to use?
Just like oils, you can use a variety of herbs. Common ones are:
- Basil (Isn’t basil the best thing ever? 🤤)
- Rosemary
- Bay leaves
- Thyme
- Mint
- Oregano
- Chili (perfect for pizzas 🍕!)
Two interesting oils to use in a zero-waste cooking approach are:
- Citrus Peel: Infuse oil with citrus peel for a bright, fresh flavor.
- Leek Leaves: Don't throw away the leaves. Mix them with oil and boil the mixture, then strain it to get a strong green-colored oil for soups and salads!
How to store the infused oil?
It’s best to store infused oil in the fridge. If you mixed the herbs, use it within 2 or 3 days. If strained, you can keep the oil in the fridge or out, but always away from the light, and for up to 2 months.
I recommend you to keep your oil in the fridge, the flavor will last longer.
When to use infused oil vs when to use directly the herbs?
Let’s take the example of the pizza. You might wonder why going through the trouble of basil-infused oil instead of just throwing a few leaves on top of your pizza 🍕.
Using infused oil brings a smooth flavor throughout each bite of the dish. Using the herbs directly provides a strong basil taste in some bites.
Are you looking for an underlying basil taste or a powerful contrast between the tomato sauce and the basil? These are two different uses!
Or you can use both techniques to create different layers of basil flavor in your dish. (I would definitely do that! Did I tell you basil is the best thing ever 🤤?)
In the end, it’s up to you and what you want to achieve. Infused oil is a great tool to be more creative in the kitchen and can step up your dishes. Please send me your best combinations, I’d love to see them!
The Recipe
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