Infused olive oil recipe video: how to infuse oils for a garnish or gift

by on April 25, 2013

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Homemade infused olive oil is one of my favorite gifts for dinner parties, Mother’s Day or “just because.” Learn how to infuse your own oils at home with this video. Using these tips and techniques, you’ll learn how to make infused olive oil with Asian flavors and grapeseed oil with citrus. Both are perfect for vinaigrette dressing or drizzling over fish to finish a main course. Buy some tiny mason jars, and these infused oils also make for great gift ideas, table decorations or place setting gifts for dinner party guests.
 

Recipe: Jordan Extra Virgin Olive Oil Infusion ~ Ginger and Black Bean Oil

Ingredients ~

  • 1 cup Jordan Extra Virgin Olive Oil

         Combined ingredients below should weigh a total of approx. 90 grams

  • 1 cup green scallions, sliced
  • 3 Tbsp Chinese black beans, minced
  • 2 pods star anise, toasted

Instructions ~

  1. Preheat water in a saucepan to 160 degrees.
  2. Combine all ingredients into a Ziploc bag. Remove all air from the bag and seal.
  3. Place sealed bag into 160-degree water and maintain 158 degrees +/- 2 degrees for 3 hours.
  4. Strain oil with a chinois strainer, coffee filter or cheese cloth. Press solids with a ladle through your straining device to extract flavor.
  5. Transfer infused oil to an air-tight container and refrigerate for up to one week.

Preparation time: 15 minute(s)
Cooking time: 3 hour(s)
Number of servings (yield): 12

 

Recipe: Grape Seed Oil Infusion ~ Citrus Oil

Ingredients ~

  • 1 cup grape seed oil

Combined ingredients below should weigh a total of approx. 90 grams

  • Meyer lemon leaves, chopped
  • Lemon thyme leaves, chopped
  • Bergamot peel, sliced
  • Seville orange peel, sliced
  • Lemon grass, sliced
  • Meyer lemon zest
  • Coriander seeds

Instructions ~

  1. Preheat water in a saucepan to 140 degrees.
  2. Combine all ingredients into a Ziploc bag. Remove all air from the bag and seal.
  3. Place sealed bag into 140 degree water and maintain 138 degrees +/- 2 degrees for 2 hours.
  4. Refrigerate for 12 hours.
  5. For a vinaigrette, strain oil with a chinois strainer, coffee filter or cheese cloth. Press solids with a ladle through your straining device to extract flavor.
  6. For finishing a plate and for a brighter color, do not strain oil before use. Transfer infused oil to an air-tight container and refrigerate for up to one week.

Preparation time: 15 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 12

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