Pour olive oil or other preferred oil into a clean sterilized bottle. Add any prepared herbs and/or spices of your choice. Seal tightly and keep in a cool, dry place for several weeks before using.
Shake occasionally. Some people prefer to keep their oils on display in a sunny window. Once unsealed, use oil within 3 months while it has it's freshness and flavour.
Do not make garlic oil by this method because of the risk of botulism. Follow the recipe listed at the bottom of the page if you are going to make garlic flavored oil.
Shake occasionally. Some people prefer to keep their oils on display in a sunny window. Once unsealed, use oil within 3 months while it has it's freshness and flavour.
Do not make garlic oil by this method because of the risk of botulism. Follow the recipe listed at the bottom of the page if you are going to make garlic flavored oil.
Comments
Post a Comment