Spicy oil with herbs. Fragrant vegetable oils we prepare ourselves

Olive oil with spices is a godsend for those who cannot imagine culinary creativity without using an arsenal of spices. You can make it yourself according to the recipes suggested below or invented by yourself, and use ... you can use it literally everywhere, except that sweet dishes (and even then, with exceptions) will not be combined with the aroma of most spices in oil.

The use of olive oil with spices in cooking

Cheese in olive oil with spices

Cheese with olive oil, infused with spices, combines amazingly! For its preparation, home-made cheese is usually used, as well as Adyghe or feta cheese. Feta and mozzarella are also considered suitable for pickling. Simply pour the diced cheese over the spiced butter, stir and leave to infuse in the refrigerator for a few hours. The shelf life of this dish is no more than three days in the refrigerator.

Bread and butter

In Italy, it is customary to serve bread and butter with spices before the main meal. Bread is conveniently cut into cubes, and butter can be served in small containers.

Dressings and sauces

Olive oil with spices is an excellent dressing for vegetable salads; also suitable for flavoring vegetable and meat dishes. There are many recipes for pasta dishes, where the dressing is the same olive oil infused with herbs. Also used for marinating barbecue.

As they say, there would be oil, but with what to eat it - there is! But do not forget that the cooked oil is not stored for a long time.

Secrets of cooking olive oil with spices

• glassware is most often used to infuse oil; clean glass bottles must be dry;
• if fresh herbs are used for flavoring, it must first be washed well and dried with high quality;
• from oil with fresh herbs they are taken out immediately, as soon as the oil takes on the aroma; dry herbs can be left in oil;
• Aromatization can be accelerated by pouring herbs with heated (but not boiling) oil;
• olive oil - better than the first cold pressing, extra virgin;
• the finished flavored oil is stored in a dry, dark, cool place.

Olive oil with spices: the best recipes

Each recipe is based on 400-500 ml of olive oil. You can use the recipes below, or you can choose, say, or, and make a dressing with suitable spices for certain dishes your family loves.

For sweet pastries:

• 3 cinnamon sticks and 6 cloves are placed in oil and infused for a week;

For vegetable, meat and fish dishes:

• dried or fresh peels from one lemon and orange are mixed with oil and infused for a month;
• 3 cloves of garlic (peeled, but not chopped), 5 black peppercorns and a sprig of rosemary are placed in a bottle of oil and infused for 10 days; for the same amount of garlic, instead of pepper and rosemary, you can add basil and marjoram;
• 5 peas of black pepper and the same number of allspice; cinnamon stick, 1 tsp anise - insist 10 days;
• one small thin-skinned lemon is cut into slices or slices, salted, then put in a jar and poured with oil; used for fish;
• 1 garlic clove, 2 cloves, 0.5 tbsp. fennel seeds - insist in oil for 14 days;
• for pouring fried or baked meat, use such flavored oil: add a piece of lemon peel, 10 black peppercorns, 4 cloves, a little ground cinnamon and bay leaf to the oil in a container;
• without insisting: 4 large garlic cloves are crushed with a garlic clove or ground in a mortar (if the blender takes such a small amount, you can use it too), mixed with a small amount of oil and filtered through a bandage. The pressed oil is mixed with the rest of the olive oil.

Eva Casio specially for the site Encyclopedia of spices

Choosing an oil

Choosing raw materials for infusion

• Vegetables: , and many others;
• Fruit: orange, lemon, tangerine and zest;
• And(dried) ;
• : cloves, cinnamon, allspice and black pepper, cardamom and others;
• Herbs: , dill, parsley, and so on

Basil Clove flavor 15 rub
Russian Garden

Rosemary Tenderness 20 rub
Russian Garden

Coriander (Cilantro) Amber 17 rub
Russian Garden

Marjoram garden Scandi 14 rub
Russian Garden

Secrets of cooking fragrant oil

• insisting vegetable oil on herbs, it is better to give preference to fresh herbs - it will give it a richer flavor than dried;
• before laying in a container, spicy herbs should be slightly mashed in your hands;
• You can use whole herbs or pre-cut them with a knife. Citrus zest is laid both in rather large pieces and chopped.

Main Rule, which should remain the same regardless of what you decide to use for infusion - raw materials must be dry. Anything that requires washing (vegetables, fruits, herbs) - wash. But be sure to dry them before laying them in a container. Do not neglect this rule: water that has fallen into a container of oil can nullify all your work.

Having dealt with the containers, raw materials and utensils for infusing fragrant oil, we turn to the secrets of its preparation.

How to prepare fragrant vegetable oil

Method number 1

1. Vegetable oil is heated over low heat, not boiling. The oil temperature should be around +80...+85°C.
2. Herbs (herbal mixtures) are put into the oil, allowed to cool, and only then poured into prepared containers.
3. Infuse for about 2-3 weeks, depending on how rich the taste and aroma they want to get.
4. As soon as the oil is infused, it is filtered.
5. Store in a dark cool room for about six months.

Method number 2

1. Spices are ground in a coffee grinder.
2. Transfer them to a clean, dry container and pour vegetable oil at room temperature.
3. Infuse for 5 to 10 days (as soon as the spices settle and the oil becomes completely transparent, it is ready).
4. It is necessary to use the oil infused according to this method within 1-2 months after preparation.

Method number 3

1. Vegetables or fruits are thoroughly washed and wiped dry.
2. Grind into a puree using a blender.
3. Bring the puree to a boil over low heat, pour in the vegetable oil, mix well and pour into a bowl for infusion.
4. Insist from 3 to 5 weeks.
5. The finished oil is either used in this form or filtered through several layers of gauze.
6. Shelf life is about 6 months.

Fragrant oil storage

Store in a dark cool place

Use of fragrant vegetable oil

• Oil with basil Pairs well with fish and vegetable dishes.
• Oil with cinnamon and cloves used in cooking sweet pastries;
• Rosemary oil emphasize the taste of meat and rice dishes;
• thyme oil will make the taste of pizza and vegetable pies even brighter;
• Oil with lemon or lemon zest will successfully complement the taste of fish;
• Oil with cumin suitable for vegetable dishes;
• Oil with coriander complements the taste of savory pastries and vegetables.

You will need:

• cloves - 5 pcs;
• cinnamon - 3 sticks.

Recipe:

1. Cinnamon and cloves are ground in a coffee grinder.
2. The dishes for infusion of oil are thoroughly washed and dried.
3. Crushed spices are poured into a dry, clean container, poured with vegetable oil at room temperature.
4. They insist about a week.
5. Used to make sweet pastries.

You will need:

• light olive oil - 450 ml;
• mint - 4 sprigs;
• allspice - 3 peas.

Recipe:

1. Mint is sorted, washed thoroughly and allowed to dry.
2. Then it is transferred to a clean, dry dish, allspice is added and poured with hot olive oil (mint sprigs should be completely covered with oil).
3. Insist 3-4 weeks.
4. After the specified time, it is filtered and stored in the refrigerator.

You will need:

• light olive oil - 450 ml;
• salvia leaves - 5 pcs;
• marjoram leaves - 3 pcs;
• thyme - 1 sprig;
• rosemary - 1 sprig;
• bay leaf - 2 pcs.

Recipe:

1. The herbs are thoroughly washed and laid out on a towel to dry.
2. Salvia leaves, marjoram, sprigs of rosemary, thyme and bay leaf are placed in a clean, dry dish.
3. Olive oil is heated over low heat (not boiling) and the herbs are poured so that it covers them completely. Or they put the greens in heated olive oil, let it cool, and pour everything together into a clean, dry container.
4. Insist for 3 weeks, then filter and store in a dark, cool room or refrigerator.

You will need:

• refined sunflower oil - 450 ml;
• garlic - 5 cloves;
• basil - 1 sprig;
• marjoram - 1 branch.

Recipe:

1. Garlic is peeled, washed and kneaded in a mortar or crushed with a garlic press.
2. Basil and marjoram are washed and allowed to dry.
3. Minced garlic, sprigs of basil and marjoram are placed in a container with heated olive oil.
4. After the oil has cooled, it, along with the rest of the ingredients, is poured into a clean, dry container.
5. Infuse for about 3 weeks, then filter and store in a dark, cool room.

You will need:

• light olive oil - 600 ml;
• lemon - 3 pieces (small);
• cloves - 9 pcs.

Recipe:

1. 3 cloves are stuck into each lemon.
2. The jar for oil infusion is thoroughly washed, sterilized, and dried. Then lemons are put in it and poured with warmed olive oil.
3. Insist about 3 weeks.
4. As soon as the oil is infused, the lemons are taken out.
5. Store in a dark cool room.

You will need:

• lemon - 200 g;
• olive oil - 800 ml;
• celery - 5 branches;
• salt - 1 teaspoon.

Recipe:

1. Lemons are thoroughly washed and wiped dry.
2. Together with the peel, cut into small pieces or circles.
3. Sprinkle the sliced ​​lemons with salt.
4. The celery stalks are washed and allowed to dry.
5. The dishes are thoroughly washed, sterilized, dried.
6. Lemons and celery sprigs are put in a container and poured with warmed olive oil.
7. Insist 2-3 weeks in a dark place at room temperature.
8. The finished oil is filtered, poured into a dry, clean container and stored in a refrigerator or a dark, cool room.

You will need:

• olive oil - 100 ml;
• black pepper (peas) - 3 pcs;
• allspice (peas) - 3 pcs;
• anise grains - 1/4 teaspoon;
• nutmeg (ground) - on the tip of a knife;
• cinnamon (ground) - on the tip of a knife.

Recipe:

1. Pepper (black and allspice) and anise are ground using a coffee grinder.
2. Mix with cinnamon, nutmeg and transfer to a clean, dry container.
3. Drizzle with olive oil at room temperature.
4. Insist 8-10 days.
5. Store the oil in a tightly closed container at room temperature.

You will need:

• refined sunflower oil (or olive) - 500 ml;
• fresh basil leaves - 30 pcs.

Recipe:

1. Basil leaves are thoroughly washed and transferred to a towel to dry.
2. Pour vegetable oil into a clean, dry container, put dried basil leaves in it, put on fire.
3. On low heat, bring the oil to a temperature of + 85 ° C.
4. Then the container is removed from the stove, the oil is allowed to cool, filtered and poured into clean, dry bottles.

You will need:

• fresh dill - 5 sprigs;
• dill seeds - 1 teaspoon;
• black pepper (peas) - 10 pcs.

Recipe:

1. Fresh sprigs of dill are sorted out, washed and allowed to dry.
2. Then the greens are finely chopped with a knife.
3. Dill seeds are ground with a coffee grinder.
4. Utensils for cooking oil are thoroughly washed and sterilized.
5. Sunflower oil is put on a low fire, heated, not letting it boil, and crushed seeds and dill are put into it.
6. As soon as the oil has cooled to room temperature, it (without filtering) is poured into a sterilized container.
7. The dishes with oil are corked and infused for 7-10 days at room temperature, after which they are filtered.
8. Stored in the refrigerator.

You will need:

• refined sunflower oil - 450 ml;
• white mushrooms (dried) - 50 g;
• a mixture of dried Provence herbs - 1 teaspoon.

step by step recipe with photo

Have you noticed at times how some culinary specialists make salads incredibly tasty and languid, while others have completely ordinary tastes? Of course, none of them will reveal the secret of their skill to you, but we will share a secret that, as if by magic, improves the taste of a salad of fresh vegetables, seafood, mixes, etc. This is an aromatic oil that can give a complete note to any salad !

To prepare it, you need 15 minutes of free time and about 1 week, since the oil must be aged in a dark place for 7 days.

Ingredients

• 1 bottle for oil with a capacity of 100 to 250 g - optional
• the same amount of olive or vegetable oil
• 1-2 pods of hot pepper
• 1 tsp dried rosemary
• 2 tsp lemon salt

Cooking

1. It is best to take refined oil, as sunflower oil has its own unique taste, which herbs and peppers can spoil. Optionally, in addition to the indicated ingredients, you can include any others of your choice, for example: thyme, basil, parsley, etc., but preferably in dried form so that the oil does not “sour”!

Rinse the hot pepper pods in water and cut them with a knife very carefully, being careful not to touch the seeds.

2. Pour the chopped into the prepared dry bottle.

3. Add dried rosemary and lemon salt to it, which can be prepared according to the recipe on our website. If lemon salt is not available, then add regular salt, but in no case add lemon - it will spoil the entire contents of the bottle in 3-4 days!

The kitchen of hostesses in love with culinary creativity resembles a magical laboratory, where all kinds of ingredients for cooking are stored in an endless number of jars, containers and bottles. Feeling like the keepers of the hearth and culinary sorceresses, many housewives skillfully create their own taste "chips", prepare original dressings from sunflower oil and spices, enjoying creativity.

Sprigs of rosemary, parsley, cilantro, dill, basil, garlic, red, black pepper, slices of orange, lemon, pieces of dried fruits and dried mushrooms look beautiful in transparent bottles with oil, shimmer in the light and personify the magic of the birth of new tastes when spices, herbs , citrus fruits saturate sunflower oil with their aroma. The dressing obtained in this way will give the usual dishes and pastries a fresh aroma of summer, make the taste more pronounced, spicy, memorable.

What capacity to choose

To prepare fragrant oil, choose a transparent container with a wide mouth: through it you can easily place sprigs of spices and herbs, spices, pieces of citrus fruits, dried fruits inside the dishes. An excellent option would be a glass jar or a bottle with a screw cap. At the end of the infusion, the oil can be poured into a beautiful decanter with a tightly closed cork lid, put on a shelf, out of reach of direct sunlight.

What ingredients to choose for infusion?

Products for the preparation of aromatic oil can be very different: aromatic herbs, vegetables, spices, citrus fruits, dried fruits, dried mushrooms. They can be used not only separately, but also combined in an original way, based on your own taste and the list of dishes that you love and plan to cook. It is interesting and exciting to insist oil in a container with herbs, spices and spices: as a result, you will get a surprisingly healthy and fragrant product.

Infusion with herbs

1. The oil must be well heated to a temperature of 80-90 degrees, without bringing it to a boil.
2. Before use, herbs must be thoroughly washed and dried, and only then they must be put into oil, pre-cut into pieces or torn by hand.
3. It takes 2-3 weeks to infuse the product with basil, parsley, dill, cilantro and other herbs.
4. At the end of this time, the product must be filtered and placed in a cool place, away from sunlight.

Aromatization of oil with spices

1. Black pepper, star anise, cardamom, cloves, coriander and other spices (to your taste) need to be ground in a coffee grinder.
2. The resulting mixture is placed in a glass container and pour vegetable oil at room temperature.
3. The infusion time is 7-10 days: as soon as the crushed spices settle and the oil becomes transparent, the product is ready for use

Oil infusion with fruits and vegetables

1. Citrus fruits, dried mushrooms, dried fruits should be thoroughly washed, dried and cut into small pieces.
2. The oil must be preheated, but not brought to a boil, and then pour the chopped, prepared ingredients into the warm mixture.
3. Infuse aromatic oil with citrus fruits, dried fruits and dried mushrooms for 1 month, and after this time, the product must be filtered.

So that the result of preparing a fragrant oil dressing will please you and inspire you to new culinary experiments, choose refined oil from the assortment of a domestic company " Kaissa Oil", which combines several