Olive Oil Infusion Recipe: How to Infuse Oil (Homemade Citrus Oil and Asian Oil)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits and a high smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: bulk dried herbs

Dried herbs are often more affordable and have a longer shelf life.

Prepare equipment: microplane zester, Swiss peeler, digital thermometer, chef's knife, strainer, mason jar.

For ginger and black bean oil, use Jordan extra virgin olive oil.

Gather ingredients: Hawaiian ginger, Chinese black beans, green scallions, star anise.

Minced black beans finely, slice ginger and scallions thinly on the bias.

Toast 2 pods of star anise until fragrant, being careful not to burn them.

Combine 1 cup of oil with approximately 90 grams of flavoring ingredients (50% of oil weight).

Seal ingredients in a Ziploc bag, forcing out as much air as possible.

Heat water to 160°F, maintaining a temperature of 158°F for 3 hours to infuse the oil.

After 3 hours, strain the oil using a fine mesh strainer or cheesecloth, pressing the solids to extract flavor.

Store the infused oil in a mason jar in a dark place, preferably refrigerated.

For citrus oil, gather ingredients: lemon leaves, lemon thyme, bergamot, Seville orange, lemongrass.

Cut lemon leaves and lemon thyme finely for maximum surface area.

Zest bergamot and Seville orange, avoiding the pith to prevent bitterness.

Slice lemongrass thinly on the bias for maximum surface area.

Combine grape seed oil with the citrus ingredients in a Ziploc bag, forcing out air.

Heat the oil at 140°F for 2 hours, then refrigerate for 12 hours to steep.

After 12 hours, decide whether to press the solids for a vinaigrette or let it free run for a clarified oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens