Infuse your olive oil
It’s easy to make your own infused olive oil, but take care when using fresh ingredients as anything that contains water (even in small quantities) – such as garlic, lemon peel, fresh peppers or fresh herbs and spices – can encourage the growth of botulism, resulting in a potentially toxic brew.
Far more advisable is to dry your flavouring ingredients before adding them to the oil.
This is easily done using a food dehydrator, but if you don't have one, pop the herbs or spices in a cool oven until dry or even leave them in the sun for a couple of days.
Once crispy dry, give them a slight crush to release the essential oils.
Keep it simple by using only one flavourant at a time – the oil will pick up the flavour in a week or two, which will intensify over time.
Try these great flavorants:
Basil • Bay leaf • Cardamom • Chervil • Chives • Cinnamon • Cloves • Coriander • Cumin • Dill • Juniper • Marjoram • Mint • Nutmeg • Orange or lemon peel • Oregano • Parsley • Rosemary • Star anise • Sundried tomatoes • Tarragon • Thyme
If a recipe calls for an ingredient that you've never
heard of or simply cannot find,