Infused Oil

Epicurean Exploits - Food and Recipes
1

Hey all,

I want to infuse some olive oil to make the same type of oil they serve with pizza in the south of France (peppers, Herbes de Provence, garlic). I am just curious how long it will last if stored in a cool place. Also, any ideas on other oils would be appreciated.
Cheers! [cheers.gif]

2

Not sure what process they use, but you want to be really careful especially where garlic or other alliums are concerned. It’s really easy to give yourself a nice case of botulism that way.

http://www.cheftalk.com/cooking_articles/Cooking_Oils_-_Flavored_Oils/125-How_To_Make_Flavored_Oils.html" onclick="window.open(this.href);return false;

I used to put herbs and garlic into EVO and heat it just until it began to sizzle, then let it cool and strain it. Still have to be careful though because heat won’t affect botulism toxins. Crushed red pepper shouldn’t be a problem, it just takes a little time to infuse.

3

These folks, http://www.oliveoilsource.com" onclick="window.open(this.href);return false; have a comprehensive section on their web site, listed under health and recipes.

4

So, wait, I can make my own delicious infused oil AND get a nice free helping of Botox? Cool!

Seriously, thanks for the links, I think I’ll do a little reading before heading off into the great oily unknown.

5

You can make infused EVOO with garlic, but it must be used in a timely manner.

6

You can keep testing it on Kane until it’s no good anymore.

7

the hot pepper oil
I have been served in the south of France just has the little dried Piment Fort de Cayenne…rien d’autre

8

Keep it cool, keep it in a small bottle, use it up quick and make more. Stuff rots in olive oil, especially at room temp.

9

Yes; what Drew said.

10

Yep. That stuff rocks. Makes pizza taste great.