Tenuta Maglietta oil

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How to prepare a flavoured oil at home

Flavoured oil is used by great chefs to add an extra touch to their dishes. Don’t worry because it can also be made at home and is easier than you think. Remember, however, that it should be used raw before serving soup, canapés for aperitifs or to add flavour to grilled meat. Flavoured oil can be garlic, rosemary, lemon, chilli, truffle or basil.

There are two types of preparation: cold and hot. The former goes very well with fresh ingredients such as parsley, coriander, chilli and peppercorns. At first, one cup of herbs per 1 litre of olive oil. Then adjust the quantities according to your taste and the aroma you decide to use. It should be remembered that the oil used for this infusion with fresh produce should be kept in the fridge inside an airtight container and will last for a week.

The second, hot infusion goes well with stronger-flavoured ingredients such as rosemary, thyme, sage, dried mushrooms and dried chillies. The oil must be heated gently without exceeding a temperature of 65°C, otherwise there is a risk that it will start to cook and completely change flavour. The ingredients should only be added when the oil is removed from the heat. Then everything should be left to rest in a container with a lid. It should not be kept in the refrigerator, however, if you want a stronger flavour, it is preferable to let it steep longer.

The aromatic oil should be placed in a glass bottle immediately if it has been made by cold fusion, while if you have used hot fusion, it is better to let it cool down before transferring the contents.

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