Infused Oils

Infused Olive Oil

We love to combine herbs and oils to create infused oils. Basil oil is the infused oil we use the most. It looks great drizzled over the top of any food or on the plate in a circle around the food. The scallion infused oil is used widely in Hong Kong and adds another level of flavor to any dish.–Jane and Myles Lamberth

LC A Funner (Funnier?) Way To Make Chile Oil Note

We’re quite taken with infused oils for several reasons. The jewel-like hues. The resoundingly pure flavors. The ridiculous ease with which they can be made. The nostalgia that overwhelms us each time we glance at our stash of oils kept in lovely bottles. But we gotta admit, we love one infused oil more than the rest. Well, actually, we love one of the tips the authors shared more than the rest. You ready for this? It pertains to the chile infused oil explained in the recipe below. “A funner way to make chile oil,” say Jane and Myles Lamberth, “is to open up a glass bottle of oil, pour a little out, and pop in your split dried chiles. Screw the top back on tightly and put it through the dishwasher at 175º to 195ºF (80º to 90ºC). Voila! Chile oil!” We tested this technique, as we do all our recipes, and we gotta say, it is a funner—not to mention funnier—way to make chile oil. So go on, infuse with confidence.

Infused Oils

  • Quick Glance
  • Quick Glance
  • 5 M
  • 15 M
  • Makes 2 to 2 1/2 cups
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Ingredients

  • For the Basil Infused Oil
  • For the Scallion Infused Oil
  • For the Chile Infused Oil
  • For the Super Green Healthy Oil
  • For the Curry Infused Oil

Directions

Make the Basil Infused Oil

Blend the ingredients together for at least 3 minutes with an immersion blender or in a traditional blender. Pour the oil into a sterilized bottle and refrigerate.

Make the Scallion Infused Oil

Heat the oils in a small pot until nice and hot. Throw in a piece of spring onion or scallion, and if it quickly sizzles it’s ready. Throw in all the chopped spring onions or scallions and cook for 30 seconds. Take the oil off the heat, let it cool, and then pour it into a sterilized bottle and refrigerate. Spoon the oil onto your lunch. This goes great with cold meats and fish.

Make the Chile Infused Oil

Put the chiles in a saucepan and pour in the oils. Gradually heat through. Don’t overheat or it will taste bitter. Take the oil off the heat, let it cool, and then pour it into a sterilized bottle and refrigerate.

Make the Super Green Healthy Oil

Blend the ingredients together with an immersion blender or in a traditional blender until you have a vibrant, thick green oil. Looks fantastic! Pour into a sterilized bottle and refrigerate.

Make the Curry Infused Oil

Toast all the spices in a hot, dry pan for just a few minutes. Let cool slightly, then put them into a mortar and crush to a pulp with a pestle or whiz them with an immersion blender or in a spice grinder. Meanwhile heat the oil gently. Pour in the mixed spices and stir. Allow to cool. Pour into a sterilized bottle and refrigerate.

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Recipe Testers' Reviews

These infused oils run the gamut from simple to nearly exotic. I used dried chipotle peppers and peanut oil for the Chile Oil, and the smoke flavor from the peppers is outstanding. Next, I really LOVE the Curry Oil. It has a very exotic and rich flavor. (My only suggestion is when you toast the spices, heat your skillet first, then add your spices, remove the skillet from the heat, and toss them around in the skillet. Cooking them for 3 minutes is far too long and will most likely burn the spices. You should also be aware that when you do toast the spices, they may cause a bit of discomfort to your lips and may even take your breath away for an instant.) Saving the best for last, the Basil Oil is absolutely STUNNING. I used a bit more than 4 cups loosely packed leaves. The flavor of this infused oil is so clean and refreshing, I am completely at a loss to adequately describe it. I found myself experimenting with various things to dip, and one of my favorite discoveries was apple slices. OH MY.

These infused oils are wonderful. The flavor of each oil is unique, but light and fresh-tasting and very versatile. Whether you drizzle some on your salad, scrambled eggs, sandwich, steak, veggies, or bread, you will not be disappointed. All five of these oil recipes are delicious and take only a few minutes to prepare. The hard part was waiting for them to cool before I used them. The oils themselves are a snap to put together and would make fantastic gifts. When I made the infused oil with basil, my bunch of herbs measured 3 1/2 loosely packed cups. I urge caution with the immersion blender, as a shallow bowl will release oil splatter. (I found this out the hard way. Next time I'll use a tall, cylindrical bowl to keep splatters in the oil, not on my shirt.)

I used five chile de árbol pods to make the Chile Oil. The sesame oil gave the finished oil an Asian flavor. For the Curry Oil, it took about 5 minutes in a spice grinder to get the spices ground to a pulp. It was well worth the effort, as this oil offers a warm, fall-like flavor.

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Comments

  1. Hi, how would you suggest I go about making lemon infused oil? They don’t sell it-at least not the kosher brand-here in Toronto, and I kinda got (addicted) used to drizzling some on homemade hummus. It would be awesome if I could recreate it at home! Thx!

    1. Chrik, it’s very simple. Peel the zest from three lemons–making sure to leave the white bitter pith behind. Add it to the oil, heat gently, and let cool. Strain the lemon zest and bottle the oil.

  2. That’s a very good point that needs to be stressed. Keep them in the fridge and use within days because when fresh foods, including scallions and herbs, are put into oil, it creates the perfect anaerobic, low-acid environment for botulism to grow and create toxins. It’s not guaranteed, but it can easily happen, so don’t let it stop you from making these delicious oils, but also don’t make so much that you can’t use it quickly, or store it in the freezer for safety if you do make a lot.

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