Saturday, November 22, 2008

Infused Oils


In preparation for Christmas, I'm making apple butter today. I also have a huge pot of olive oil infusing with garlic and chili peppers. As of yet, I can't see how the apple butter is going to turn out (it has to be cooked for 10-12 hours), but the oil infusion is coming along nicely. There is a gorgeous aroma coming from the pot.

To make the infusion, I used 5 litres of olive oil. To this I added three diced chili peppers and a chopped head of garlic (skin and all -- no need to worry about peeling). I heated the lot over medium heat for about an hour and am now letting it cool. Once it's gone cold, I'll strain the oil to remove all the bits and then pour it into pretty bottles.

Later today, I'll get the vanilla sugar going. It should be lovely by Christmas.

8 comments:

Tomato Lady said...

I can almost smell the garlic all the way across the Atlantic! Mmmmm!

Amina said...

mmmm...thank you for letting us how you infuse the oil :)
i can't wait to try this

gracefruit said...

TL-the garlic came through really strong. The chilis do not. :(

Amina, I recently saw some very reasonably-priced flip top bottles at Ikea. They would be perfect for infused oils.

Teresa R said...

Mm, I'll have try some infused oil for ourselves. You make it sound so simple! Plus, we have a kazillion chili peppers to use up. :)

gracefruit said...

Teresa, it's very easy. I would recommend using a lot of chilis in one go. Mine didn't impart much flavour at all.

Akua said...

Hope you used a lot of chillies as I love hot and spicy (as well as garlic).

gracefruit said...

Akua, they were not as hot as I'd have liked, but maybe the recipients will appreciate a milder oil. That's what I'm telling myself!

Teresa R said...

Thanks for the tip! We have a LOT of chilis, so that won't be a problem. ;)