Infused Olive Oils and Vinegars
Have you tried infused olive oil or vinegars? It’s a great way to enjoy oils though the method can be tricky. Here are& step by step instructions on infusing olive oil or vinegar with a recipe we think you’ll enjoy. Look for interesting shapped botttles to use and add a bow with dried herbs for a fun gift. Chances are you'll love them so much you'll keep them for yourself!
Infused Olive Oil
| You will need: |
Bottle with cork
(clean and dry) |
Mortar and Pestle |
| Skewer |
Peeler |
Gourmet ArtisanTM Olive Oil
|
Fresh lemon (rinsed and dried)
|
| Dry Basil |
Dry Rosemary |
| Peppercorns |
Funnel |
Instructions:
- Peel just the outer peel of the lemon
- Add the peel to the bottle – use the skewer to push it to the bottom
- Add peppercorns, basil, and rosemary to mortar, crush slightly with the pestle.
- Add crushed ingredients to bottle, use skewer to push into bottle
- Using funnel, fill bottle with oil to near full
- Push cork firmly into bottle, about halfway in
- Place oil in the refrigerator overnight to finish the infusion process
- Enjoy!
Store in the fridge for up to 6 months.
Infused Vinegars
| You will need: |
| Funnel |
Skewer |
Gourmet ArtisanTM Red Wine Vinegar
|
Fresh Herbs, of your choice (cleaned and dry)
|
| Garlic (optional) |
Spices (optional) |
Screw-top Bottle
(clean and dry) |
|
Instructions:
- Use skewer to push fresh herbs to the bottom of the clean, dry bottle
- Add garlic or other spices at this point if using
- Using funnel, add red wine vinegar to bottle until near full
- Screw top on tightly and place in refrigerator overnight to finish the infusion process.
- Enjoy!
Store in the fridge for up to 6 months.