Flavour-Infused Oils (Garlic Basil Chilli)

[NicoG]

Afternoon all.

Having just ran out of a set of these from Waitrose, 3 small bottles costong about £10, and as nice as they all were, I am a bit tight.

Consequently, I have just availed myself of one large (half-price) bottle of Extra Virgin Olive Oil and some garlic bulbs, fresh chilli and fresh (Growing in a pot) Basil.

I wanted to attempt to refill the bottles with home-infused effort.

So, my question is, before I just basically mash a large quantity of each of the three and insert into the three empty bottles and refill, is there a better way?

Originally the bottle had no 'solid' trace of the ingredients, and I don't want the oil to go cloudy, so I thought about trying to somehow infuse some oil before filtering it back into the bottles.

Was going to try this by filling one of those 'one-cup loose Tea' metal things with the respective matter, and waggling it about in the oil.

Or do I need to just wack it in and let the magic happen...?

Any tips from PH foodies/oilies?

Many thanks in advance - Nico.

[jardinec]

Watch out with the home made chilli oil.

Cant remember why but its dangerous

ETA: Botulism, might be BS though. http://www.rivercottage.net/forum/ask/processing-a...

Edited by jardinec on Thursday 7th June 17:32

[jamiebae]

jardinec said:

Watch out with the home made chilli oil.

Cant remember why but its dangerous

ETA: Botulism, might be BS though. http://www.rivercottage.net/forum/ask/processing-a...

Edited by jardinec on Thursday 7th June 17:32

Homemade garlic oil is even more dangerous I think!

Dried chilli is best I think and everything needs sterilising but I don't know how to make garlic oil without the botulism risk.

[Use Psychology]

iirc the problem is that botulism requires anaerobic conditions to grow, so garlic in a pot is no problem but garlic under oil... is.

you could always gently cook the garlic in a little of the oil, filter off the garlic, and then combine the enriched oil with the remainder of the unflavoured stuff?

[Mobile Chicane]

I got a refillable oil 'sprayer' for Christmas. I've stuck some dried lemon peel in it and topped it up with olive oil for a zesty lift to salads. It also uses less oil as it's a spray.

I've no idea how 'basil oil' is manufactured commercially. It might just be a tiny drop of basil essential oil in olive oil. I'm sure you can't just mash in the leaves, unless you're intending to make a pesto to eat right away.

As another poster has mentioned, anything infused in oil must be dried / cooked to avoid botulin poisoning.

[D1ngd0ng]

Don't you just chuck the basil/chilli/garlic in a pan with the oil and leave it to stew for an hour or 2 on simmer. Then strain the oil off into a (now sterile) bottle?

[NicoG]

D1ngd0ng said:

Don't you just chuck the basil/chilli/garlic in a pan with the oil and leave it to stew for an hour or 2 on simmer. Then strain the oil off into a (now sterile) bottle?

I appreciate all the responses, however, having basically shat myself at the deathly implications of my (un)planned folly, this is looking like an increasingly likely course of action!

[jamiebae]

NicoG said:

I appreciate all the responses, however, having basically shat myself at the deathly implications of my (un)planned folly, this is looking like an increasingly likely course of action!

PistonHeads - Imminent Death Matters!

[Pete Franklin]

The problem with cooking the ingredients to infuse the oil is that the flavours will change as they become oxidised. also the real perfumed aromas you get are from the volatile oils in these things. As you heat them up they evaporate.

You would probably be better off using dried ingredients to infuse oils.

[Shaolin]

Garlic, chilli and basil are hardly expensive exotic ingredients, surely it's better to make them fresh as needed? They'll be better too.

[bazking69]

Dried red chillis in olive oil. Leave to infuse. Hasn't killed me yet.