Today’s Inspired Action: Make a batch of gourmet oil.
It’s really simple and economical to make your own flavored olive oils. You can buy decorative bottles or recycle wine bottles. I really like the smaller version of sparkling water glass bottles with twist off caps. This way, you can give away some of your flavored oils to some of your best friends who also love to cook.
Be sure to use fresh herbs and to wash them well.
Make sure the oil completely covers all the ingredients and seal the bottle tightly and use within three weeks.
A note on Garlic: Garlic contains spores of bacteria that, when added to oil, can cause botulism. [Store bought garlic oil uses sterlized garlic… it’s best to be safe than sorry, and use store bought garlic olive oil.]
I prefer thai chilies and about a teaspoon of peppercorns to about 5 and a half cups of olive oil. But I also love rosemary oil. I put in about 3 large sprigs of rosemary into 16 oz of oil. I have also tried fresh thyme and oregano in my rosemary oil. In relationship to one another, I prefer: 1 part oregano, 2 parts rosemary to three parts thyme. I love the lemony bite of thyme. It’s an amazing herb. This oil is great in any pasta, quinoa salads and honestly, I love it to dip bread into. It’s delightful!
All you have to do is cap your bottle very tightly and let stand in a cool place for a week.
Lemon pepper oil is really good too. Slice a lemon for each bottle you plan to make and dry in the oven at 170 degrees for 5 hours. Make sure the lemon is dry, but do not make it crisp. Then add to a bottle of oil, 1 tablespoon of black peppercorns. THe slices of the one dried lemon plus the pepper corns make it a perfect salad oil. I really enjoy it in crab with a dry white wine on a bed of greens.