How to make garlic oil

By steeping herbs, spices, fruit and even flowers in cooking oil, the flavours are absorbed by the oil and subtly flavoured condiments are the end result that adds interest and zest to dressings, marinades and sauces. 

Flavoured oils are easy to make with herbs and plants such as rosemary, thyme, tarragon, marjoram and nasturtiums. The herbs are left in the oil for a certain period of time to impart their aroma and flavour, and then the oil is strained. To obtain a stronger infusion, the entire process can be repeated.

The flavouring-process is easy and actually flop-proof, on condition that only high quality and neutral oils, such as mild-olive, sunflower or soya oil is used. These oils are excellent in absorbing both the flavour and aroma of the added ingredients. The use of extra virgin olive oil is not recommended. The reason is that it has a too distinctive flavour for many aromatic herbs. Should you wish to use olive oil, use a lighter refined olive oil that is a mixture of refined and virgin oils.

You will need a saucepan, a glass bowl, a fine sieve and a funnel and the following ingredients:

·         2 cloves garlic (It is more pungent than its bigger brother, the onion. It is a very versatile herb – used in meat, fish, dressings, pastas, baked dishes, vegetable dishes, cheese dishes and bread.)

·         1 sprig of fresh thyme (It has a distinctive strong flavour and is used in stews, soups, salads, fish dishes and vegetable dishes.)

·         1 sprig of fresh rosemary (It has a delicate distinctive flavour. Leaves or sprigs are stuck into joints of roast lamb, veal and inside chickens. It can be added to a roasting pan, or in stews, vegetables, soups and fish dishes.)

·         1 small dried red chilli (This is a spice. Chillies are usually frantically hot and can be used fresh or dried in foods, especially curries.)

·         500 ml olive oil, but not extra virgin, as already explained.

What to do:

·         Peel the garlic and bruise it with a blade or knife until moisture is extracted.

·         Transfer it to a sterile glass bottle.

·         Add the thyme, rosemary, and chilli.

·         Pour over the oil and seal the bottle with a cork.

·         Leave to infuse for a week.

·         Strain the oil to remove the herbs and spice from it.

Never keep flavoured olive oil in the fridge as it will thicken and turn opaque in the cold.

Daniel