Olive Oil Infusions Recipe

How to make Olive Oil Infusions

Method

You can flavour your oil however you like by adding a variety of herbs and spices. In this recipe, we make a chilli infused oil, a rosemary and garlic infused oil and a sesame, lemon and star anise oil. The ingredients make 500ml of each infusion.

Place 500ml of olive oil into a small saucepan and add the garlic. Place over a low-medium heat and cook until the garlic just starts to colour. Remove from the heat and allow to cool for 3 minutes, then carefully pour into a heatproof oil pourer, then add rosemary. For best results, allow it to infuse for a few days before using.
Place 500ml of olive oil into a small saucepan and add chilli flakes and red capsicum. Place over a low heat and cook gently for 40 minutes. You will notice the oil start to become red. Remove from heat and allow it to cool for 5 minutes. Carefully strain solids from the oil and pour oil into a heatproof oil pourer, then add the red chillies. This oil will be good to go straight away but will further develop in flavour after a few days.
Place 500ml of olive oil in a small saucepan and add sesame seeds and star anise. Place over a low heat and simmer until sesame seeds are golden brown. Remove from heat and allow to cool for 5 minutes. Carefully pour into an oil pourer, then add the lemon rind. Allow to infuse for 1-2 days before use.

Note: Kept in airtight or sealed containers, these oils can be stored for up to 2 weeks.

Makes:
3 x 500ml infusions

Prep time:
15 minutes

Cook time:
1 hour

Ingredients

1.5L The Olive Tree extra virgin olive oil
3 garlic cloves, thinly sliced
3 sprigs rosemary
2 tbsp Stonemil chilli flakes
½ red capsicum, seeds and pith removed then cut into chunks
2 long red chillies, seeds removed and chopped
3 tbsp Stonemill sesame seeds
5 star anise
3 strips lemon rind

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