Infused Bay Oil Recipes

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FLAVORFULLY INFUSED OILS



Flavorfully Infused Oils image

Provided by Mark Bittman

Categories     easy, condiments

Time 20m

Yield 1 cup

Number Of Ingredients 5

1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
Pinch salt
1 cup extra virgin olive oil

Steps:

  • Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
  • Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams

INFUSED BAY OIL



Infused Bay Oil image

A recipe for making your own bay leaf oil that is great for use in the kitchen and for herbal medicinal purposes

Provided by lennigeorge

Time 4h30m

Yield Makes Litre

Number Of Ingredients 0

Steps:

  • Wash and dry all the leaves carefully.
  • Put half of the bay leaves and all the oil in a container with a tight lid. (I use glass jars that are hermetically closed with a rubber seals.
  • Put the container in a pan, and fill the pan up to 2cm from the top of the jar/container
  • Bring to the boil and simmer slowly for 2 hours. Allow to cool slightly and strain. Discard the used bay leaves
  • Refill the container with the fresh bay leaves, cover with the strained oil, replace the lid tightly and return to the bain marie. Top up the water as necessary. Simmer gently for another 2 hours.
  • Cool slightly, and pour through a strainer (Any watery green liquid at the bottom of the oil must be separated and discarded, or it will spoil the oil).
  • Then pour the oil into clean bottles or jars(make sure they are sterilised), and label and date them. Store in a cool, dark place and it will keep for a year.

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