Extra virgin olive oil. Flavored vegetable oil. Fragrant vegetable oils

The kitchen of those in love with the culinary creativity of the hostesses resembles a magic 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 the magicians of cooking, many housewives skillfully create their own flavoring "chips", prepare original dressings from sunflower oil and spices, getting pleasure from 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 baked goods a fresh summer aroma, make the taste more pronounced, piquant and memorable.

What capacity to choose

To prepare aromatic 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 dish. A glass jar or bottle with a screw cap is a great option. At the end of the infusion, the oil can be poured into a beautiful carafe with a tight-fitting cork lid, put on a shelf, out of the reach of direct sunlight.

What ingredients to choose for infusion?

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

Infusion with herbs

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

Aromatizing the oil with spices

Grind black pepper, star anise, cardamom, cloves, coriander and other spices (according to your taste) in a coffee grinder.
Place the resulting mixture in a glass container and cover with vegetable oil. room temperature.
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.

Infusion of oil with fruits and vegetables

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

To make the result of the preparation of a fragrant oil dressing delight you and inspire new culinary experiments, choose refined oil from the assortment of the domestic company " Kaissa Oil", Which combines several

Vegetable oils and vinegars in their pure form are quite self-sufficient as a dressing. But for a greater richness of taste and aroma, they can be infused with spices, herbs, citrus peel and vegetables.

Flavored vinegars and oils are good as a dressing for a wide variety of salads - from vegetable to fruit, for making marinades and various other dishes. Like vinegars, herbal oils are good for not only culinary and cosmetic uses, but also for gifts. In addition, oils infused with medicinal herbs can be used to maintain and restore health.

There are also several methods for making herbal oils. But they are all based on the immersion of herbs in heated oil and slow cooling. Some advise putting the herbs in oil and leaving them for 2-3 weeks, some for 2-3 days, then taking out and putting in fresh herbs and doing so for 2-3 weeks. However, everyone advises to taste and smell and insist more, if not enough aroma. You can store such oil for 2-3 months.

The best oil for infusion is light aromatic olive oil. Soybean oil, rapeseed oil, and sunflower oil are also good options.

When choosing a dish for butter, pay attention to the neck. The grass should be free to fit in and out of the oil. For infusion, canning jars are best. And then you can pour it into beautiful bottles, placing fresh sprigs of herbs there. Before infusing, the herb can be washed, but it must be completely dry so that water does not get into the oil. it is better to knead the grass slightly to enhance the aroma before placing in the oil.

Infusion takes 3-5 weeks, then it can be used for salad dressing or for cooking.

Some recipes suggest heating the oil slightly at first, or adding 1 tablespoon of wine vinegar to a pint of oil to keep it from spoiling.

Aromatic olive oil

It is very easy to prepare it. Add to olive oil, preferably extra-class, various aromatic herbs and natural additives. They can be whole or shredded. The herbs must be very well dried or mold may develop.
Leave everything for 30 days in a hermetically sealed bottle (shaking occasionally), then filter the oil through linen fabric, pour into another bottle and close with a stopper.

Al limone Lemon Olive Oil

Wash two juicy lemons well, they should be thin-skinned.
Cut the lemons into wedges, place on a plate and salt. After 20 minutes, transfer them along with the juice to a jar and top with olive oil.
Used for boiled fish (watered on top).

Alla menta mint olive oil

Thoroughly wash 4 sprigs of mint and some thin green onions, put in a bottle of olive oil. Add 2 chopped black and green peppercorns there.
Used for dressing fresh vegetable salads.

Olive oil with herbs Alle erbe

Chop 6 salvia leaves, one rosemary sprig, 1 bay leaf, 1 thyme sprig and a few marjoram leaves. Pour everything into olive oil, add a few juniper berries, a little black pepper and coarse salt.
Used for steak and baked meat (watered on top).

Alle spezie spicy olive oil

In a bottle of olive oil, dip a small lemon peel, 2 bay leaves, a handful of black peppercorns and a few cloves.
Add some cinnamon powder. Used for grilled meat (watered on top).

All'aglio Garlic Olive Oil

Peel 3 cloves of garlic, mash and place in a bottle of olive oil. Add there 3 basil leaves, 1 sprig of marjoram.
Use with sauces (without tomato) for pasta, as well as rice (sprinkled on top).

If you want to gift someone a bottle, add a beautifully designed recipe card by tying it with a ribbon or string. Or a card with recipes for using this vinegar - salad or dressing. A small bouquet of dry herbs will decorate your gift well. Small bottles of various vinegars and oils can be placed in a gift basket with a special recipe book attached.

Season a salad, sprinkle on pizza, add to baked goods or any other dish - flavored vegetable oil can do wonders. And it's not difficult to cook it.

Grade

A bottle with a couple of red peppers inside is a good decoration for the kitchen. But not only. The oil gratefully accepts the aroma from what is placed in it. Essential oils of herbs, spices, citrus fruits change the flavor profile of the dressing. It can still be used to prepare a wide variety of dishes, but it will enhance their flavor in new ways, adding a whole palette of flavors.

What kind of oil can be flavored?

Any vegetable. The traditional base for the infusion of aromatic herbs and spices is olive oil. But if this is not at hand, you can use refined. They insist on herbs and corn, but this option is recommended to be considered last: it contains too much fatty acids Omega-6, the excess of which is dangerous to health. The harm from such a refueling will be more than good.

What to insist on?

In any glass container. You can use the one in which the oil will be stored, but this is usually a bottle, and it can be difficult to fit all the necessary ingredients into it. In addition, in many cases, the oil needs to be filtered after a certain period of infusion. It may not be possible to remove all the ingredients from a container with a narrow neck. So try using a wide-mouth bottle or jar for this. After straining, the oil can be poured into a more suitable container. It is better to sterilize it before that.

What do you need to know?

Keep the oil away from water, it can ruin the whole event. The dishes that you use in the process must be wiped dry. Herbs - dry with a towel or in a greenery dryer, and better this way and that. Some oils can be stored for a long time, some are better to use sooner. Read the recipes carefully. There are no universal formulas; you can experiment with combinations of ingredients.

Herbs are one of the most popular ingredients in flavored oil. It is best to use them fresh when concentration essential oils maximum. Now is the season - don't miss the moment. Or be prepared to infuse oil on it during the cold season. Before putting it in the container, you need to crush it a little: so it will be better to give the aroma to the oil. It is better to store the flavored oil in the dark. cool place, you can in the refrigerator. That, in fact, is all - you can cook.

Rosemary and garlic oil

Vegetable oil with rosemary and garlic

What we need:

450 ml sunflower oil

5 cloves of garlic

2 sprigs of rosemary (can be substituted with marjoram and basil)

Rosemary and garlic oil: how to cook

1. Peel, chop the garlic - pass through a press, crush in a mortar or grate. Wash and dry the rosemary. 2. Heat the oil, but do not bring it to a boil. Add garlic and rosemary. 3. Allow the oil to cool, pour into a glass container and let it brew for three weeks. Then strain and pour into a convenient container.

Spiced butter

Pepper and anise oil

What we need:

500 ml olive oil

15 peas each of black and allspice

1¼ tsp. star anise

1/4 tsp. nutmeg and cinnamon (or to taste)

Spiced butter: how to cook

1. Grind both types of pepper and anise in a coffee grinder. Combine with the remaining spices, put in a container. 2. Pour the spices with room temperature oil (if it was stored in the refrigerator, take it out in advance and let it warm up). After 8-10 days, the oil is ready.

Butter with bay leaf, pepper and garlic

Oil with the addition of bay leaf, pepper, garlic

What we need:

500 ml of any refined oil

10 bay leaves

10 pink peppercorns

2 cloves of garlic

Butter with bay leaf, pepper and garlic: how to cook

1. Grind the pepper in a coffee grinder. Peel the garlic, cut in half. Put the garlic and pepper together with the bay leaf in a container and cover with oil at room temperature. 2. Close the container, let the oil brew for 20-25 days dark place... Then strain and pour into a suitable container.

For the preparation of fragrant oil, choose a container with a wide neck so that grass shoots, pieces of vegetables and fruits, and so on can easily pass into it. Perfect option – Glass bottle(jar) with a wide neck and a screw cap. If you do not have such a capacity - do not be discouraged! Insist vegetable oil in regular glass jars. When it's done, just pour it into a pretty bottle.

Choosing oil

Choosing raw materials for infusion

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

to infuse the most fragrant oil, you can always visit our market by comparing the offers of different online stores.

Basil Clove flavor 15 rbl
Russian Vegetable Garden

Rosemary Tenderness 20 rbl
Russian Vegetable Garden

Coriander (Cilantro) Amber 17 rbl
Russian Vegetable Garden

Marjoram garden Scandi RUB 14
Russian Vegetable Garden

The above ingredients can be used individually or combined to your liking. Infusing oil is extremely exciting: by changing the composition and amount of certain components (herbs, spices, fruits, etc.), you can get an amazing taste and aroma of the final product.

Secrets of making aromatic oil

To prepare aromatic oil correctly, it is necessary not only to know the technology and recipe, but also to take into account some important nuances:

insisting vegetable oil on herbs, it is better to give preference to fresh herbs - it will give it a richer aroma than dried;
before placing in the container, the spicy herbs need to be slightly wrinkled in your hands;
you can use the herbs whole or pre-chop them with a knife. Citrus zest is laid in both rather large pieces and crushed.

The main rule which should remain the same regardless of what you decide to use for insisting - raw materials must be dry... Wash everything that requires washing (vegetables, fruits, herbs). But be sure to dry them before placing them in a container. Do not neglect this rule: water that gets into a container with oil can nullify all your efforts.

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

How to make aromatic vegetable oil

You can make it with three different ways- depending on the recipe and the raw materials used.

Method number 1

Ideal for flavoring oils with various herbs or a mixture of them. It consists in the following:

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

Method number 2

Good for flavoring oils with ground spices:

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

Method number 3

Use it to flavor oils with fruits and vegetables:

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

Storing fragrant oil

flavored oils homemade preferably in a dark cool room: cellar, basement.

Store in a cool, dark place

Using aromatic vegetable oil

Basil oil goes well with fish and vegetables;
Cinnamon and clove oil used in the preparation of sweet pastries;
Rosemary oil will emphasize the taste of meat and rice dishes;
Thyme oil will brighten the taste of pizza and vegetable pies;
Lemon oil or lemon zest will successfully complement the taste of fish;
Cumin oil goes well with vegetable dishes;
Coriander oil will complement the taste of savory pastries and vegetables.

And now the fun part is the recipes.

You will need:

cloves - 5 pcs;
cinnamon - 3 sticks.

Recipe:

Cinnamon and cloves are ground in a coffee grinder.
The dishes for the infusion of oil are thoroughly washed and dried.
Chopped spices are poured into a dry, clean container, poured with vegetable oil at room temperature.
Insist for about a week.
Used for making sweet pastries.

You will need:

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

Recipe:

The mint is sorted out, washed thoroughly and allowed to dry.
Then it is transferred to a clean dry dish, allspice is added and poured over with hot olive oil (the sprigs of mint should be completely covered with oil).
Insist 3-4 weeks.
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:

The herbs are thoroughly washed and laid out on a towel to dry.
Salvia leaves, marjoram, rosemary sprigs, thyme and bay leaves are placed in a clean, dry dish.
Olive oil heat over low heat (not bringing to a boil) and pour the herbs so that it covers them completely. Or put greens in heated olive oil, let it cool, and pour everything together into a clean dry container.
Insist for 3 weeks, after which it is filtered and stored in a dark cool room or refrigerator.

You will need:

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

Recipe:

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

Advice: Instead of basil and marjoram, you can use rosemary in this recipe.

You will need:

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

Recipe:

3 cloves are stuck into each lemon.
The jar for the infusion of oil is thoroughly washed, sterilized, dried. Then they put lemons in it and pour over warmed olive oil.
Insist for about 3 weeks.
As soon as the oil is infused, the lemons are taken out.
Store in a cool dark place.

Advice: Instead of whole lemons, you can use only the rind.

You will need:

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

Recipe:

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

You will need:

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

Recipe:

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

You will need:

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

Recipe:

Basil leaves are thoroughly washed and transferred to a towel to dry.
Pour vegetable oil into a clean dry container, put dried basil leaves in it, put on fire.
Bring the oil to a temperature of + 85 ° C over low heat.
Then remove the container from the stove, allow the oil to cool, filter and pour into clean, dry bottles.

You will need:

fresh dill - 5 branches;
dill seeds - 1 tsp;
black pepper (peas) - 10 pcs.

Recipe:

Fresh dill sprigs are sorted out, washed and allowed to dry.
Then the greens are finely chopped with a knife.
Dill seeds are ground with a coffee grinder.
The dishes for cooking oil are thoroughly washed and sterilized.
Sunflower oil is put on weak fire, heat, not letting it boil, and put chopped seeds and dill in it.
As soon as the oil has cooled to room temperature, it is poured (without filtering) into a sterilized container.
The dishes with oil are corked and insisted for 7-10 days at room temperature, after which they are filtered.
Store in the refrigerator.

You will need:

refined sunflower oil - 450 ml;
porcini mushrooms (dried) - 50 g;
a mixture of dried Provencal herbs - 1 tsp.

Season a salad, sprinkle on pizza, add to baked goods or any other dish - flavored vegetable oil can do wonders. And it's not difficult to cook it.

Grade

What kind of oil can be flavored?

Any vegetable. The traditional base for the infusion of aromatic herbs and spices is olive oil. But if this is not at hand, you can use refined. They insist on herbs and corn, but this option is recommended to be considered last: it contains too many omega-6 fatty acids, an excess of which is dangerous to health. The harm from such a refueling will be more than good.

What to insist on?

What do you need to know?

Herbs are one of the most popular ingredients in flavored oil. It is best to use them fresh when the concentration of essential oils is at their maximum. Now is the season - don't miss the moment. Or be prepared to infuse oil on it during the cold season. Before putting it in the container, you need to crush it a little: so it will be better to give the aroma to the oil. It is better to store the flavored oil in a cool dark place, you can keep it in the refrigerator. That, in fact, is all - you can cook.

Rosemary and garlic oil

Vegetable oil with rosemary and garlic

What we need:

450 ml sunflower oil

5 cloves of garlic

2 sprigs of rosemary (can be substituted with marjoram and basil)

Rosemary and garlic oil: how to cook

Spiced butter

Pepper and anise oil

What we need:

500 ml olive oil

15 peas each of black and allspice

1¼ tsp. star anise

1/4 tsp. nutmeg and cinnamon (or to taste)

Spiced butter: how to cook

Butter with bay leaf, pepper and garlic

Oil with the addition of bay leaf, pepper, garlic

What we need:

500 ml of any refined oil

10 bay leaves

10 pink peppercorns

2 cloves of garlic

Butter with bay leaf, pepper and garlic: how to cook

1. Grind the pepper in a coffee grinder. Peel the garlic, cut in half. Put the garlic and pepper together with the bay leaf in a container and cover with oil at room temperature. 2. Close the container, let the oil brew for 20-25 days in a dark place. Then strain and pour into a suitable container.