If you are anything like me when browsing the food aisles in the shops, you’ll more than likely find yourself admiring those rather pretty looking and delicious sounding infused olive oil bottles.
They tend to make a big appearance around Christmas time. Why mainly at Christmas I don’t know because infused oils are a wonderful addition to your staple condiment supply and make a great table setting too.
I’ve got this rather large bottle of Olive Oil from Fine Oils and ingredients (sadly they are no longer operating) !!!!
With a bottle of Olive Oil as big and tasty as mine, I could make a batch of different infused oils using my Sri Lankan spices, to my hearts content! This is such an easy product to make and what is so great about this, is that there are no rules as to which ingredients you can and can’t use. Start with some of your favourites and then move on to more adventurous ones. Not only will you have the satisfaction of having produced this yourself, you can also source the freshest and most wholesome ingredients of your choosing. You’ll find that it is a lot cheaper than buying an off the shelf version!!
Time to Create our Infused Oils.
Makes – approx. 250 – 300ml
Preparation Time – 10 minutes
3 cloves of fresh garlic
2-3 sprigs fresh rosemary
2-3 red chillies (I used dried ones though you can use fresh ones too)
Time to get Preparing – Fill a clean, empty bottle with Olive Oil (I used old salad dressing bottles). Then add the red chilli (pierce them with the tip of a sharp knife to help release more flavour). Next add the garlic cloves leaving the skin on (again can pierce them to help release more flavour). Finally add the rosemary sprigs ensuring that all the ingredients are fully covered with the oil. Screw the lid on tightly, leave it for a couple of weeks and hey presto you’ve got your own flavour infused Olive Oil!
Optional but Super Tasty – I made up some other batches of infused oils. One with chilli flakes, whole chillies and curry leaves for a ‘Chilli flavoured Olive Oil’ and another using whole chilli, cumin seeds and curry leaves for a ‘Cumin flavoured Olive Oil’. I’m also in the middle of making up another bottle using pieces of fresh ginger, cinnamon quills and pandanus leaves (or rampe leaves as they are more commonly known in Sri Lanka). Go and have a look in your cupboards, see what ingredients you’ve already got and let your imagination take you on an Infused Olive Oil adventure!
Top Tips – If you have a couple of smaller bottles, you can make up an array of beautiful gift oil bottles – they always result in a few uhhhhs and ahhhs : ) Tie a ribbon round the top of the bottle or wrap the whole thing in some cellphone and you cannot fail but impress with your own homemade gift of deliciousness.