Flavored oils can be found in great abundance in any specialty cooking store these days

If you love to cook and this product interests you, why not make your own flavored oil.

These oils add a depth of flavor to your dish as they disperse their flavor throughout a dish immediately and maintain their fresh flavor. They add richness to your cooking and give intense flavors immediately.

Garlic flavored oil is a mixture of oil and garlic, either whole, chopped or minced. When you make it at home and use it right away, it is a safe product. FDA recommends that home-prepared mixtures of garlic oil be made fresh for use and not left at room temperatures. Leftovers should be refrigerated and used within 10-14 days to avoid botulism.

The trouble starts with flavored oil and botulism if you store homemade garlic oil at room temperature, or if you keep it in the fridge for too long. These actions could allow growth of the spores that cause botulism, resulting in the production of toxin in the food.

The reason purchased flavored oils last so long is that the Food and Drug Administration (FDA) now requires that all commercial garlic-in-oil products or herbs-in-oil products contain specific levels of microbial inhibitors or acidifying agents such as phosphoric or citric acid. However, some small mom and pop boutiques may carry locally made products that do not contain these additives, so always check the label to be sure.

Become a frugal gourmet by creating some of these great tasting oils. Add interest and subtle seasoning to your favorite dishes. You'll soon have everyone asking for your recipes and your secret ingredient that makes your cooking so outstanding and different from the norm.

The main ingredient is usually a neutral, unflavored oil. Here is a list to get you started:

• Sunflower
• Grape seed
• Canola
• Vegetable or corn oil

Basic Method for Making Flavored Oils

The method for making flavored oil is simple. Think of some of your favorite herbs and spices you use in cooking. You can use one herb/spice at a time or you can use any combination you think you might like.

If you are using whole spices such as cloves, allspice, nutmeg, cardamon etc., the spices should be toasted first to release the fragrance. You can do this in a pan on the stove or in the oven. When the fragrance starts to release, the spices are ready to use.

Woody herbs such as rosemary, thyme, sage, etc. also need to be heat treated to release the fragrance. They can be blanched in boiling water or dried in the oven.

Once the spices/herbs are treated, there are two ways of making flavored oils. One is by cold infusion.

Basic Cold Infusion

Pour olive oil or other preferred oil into a clean sterilized bottle. Add any prepared herbs and/or spices of your choice. Seal tightly and keep in a cool, dry place for several weeks before using. Shake occasionally. Some people prefer to keep their oils on display in a sunny window. Once unsealed, use oil within 3 months while it has it's freshness and flavor. Do not make garlic oil by this method because of the risk of botulism. Follow the recipe listed at the bottom of the page if you are going to make garlic flavored oil.

Cold Infusion Method Two

Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb. This method is best used with soft stemmed herbs such as basil, parsley, etc. If using wood stemmed herbs, remove the stems before blending.

Ingredients:


• 1-2 cups green herbs
• 1 cup oil (olive oil, walnut oil, etc.)
  
  Directions:

1. In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
2. Add herbs and push under boiling water with a long handled spoon.
3. Return water to a boil and blanch herbs, covered, for 5 minutes.
4. Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
5. Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
6. Place herbs in a blender and add oil. Puree until smooth.
7. Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
8. Cover tightly and refrigerate; use within 10 days.

Warm Infusion

1. Put 2 cups of oil in a small saucepan. Heat to a gentle simmer.
2. Chop the herbs roughly; and place in saucepan with the 2 cups of oil
3. Heat the herbs for about five minutes over a medium heat; do not let the mixture start to boil as this will dramatically change the flavor if the oil
4. Let the oil cool to room temperature. Strain the oil and store in an airtight bottle.

Below is a listing of recipes for specialty oils:

• How to Make Garlic Oil

• How to Make Chili Oil