Herbs and spices have always been used to enhance the flavour of our food. Seasoning food would have been invented before writing, so to know the exact date would be difficult. Although, many experts believe that the earliest evidence of people seasoning their foods was over 6000 years ago.
In the 1800’s the Germans and Swiss began to expand their business market. They started to develop flavoured oils and these were a big hit in the US and in other parts of Europe. Then in the early 20th Century big food companies created even more demand for flavoured foods.
Since giving up refined sugar I also try to steer clear of packet foods as well. Nowadays I enjoy making my own. With these recipes I didn’t need many ingredients to produce these oils. It was a really simple and fun process. The results are amazing and the oils are great to use in all sorts of dishes. They could be given as gifts too.
Do you enjoy flavoured oils and if so, which ones do you like to use? Let me know in the comments below and please don’t forget to like and follow me.
Equipment for all 3 oils
- Glass bottles with airtight lids x 3
- Funnel x 1
- Saucepan x 1
- Spoon x 1
Ingredients for the Herb Garden Oil
- Oil x 1 glass bottle
- Thyme x 1 – 2 sprigs
- Sage x 2 leaves
- Rosemary x 1 -2 sprigs
Method for the Herb Garden Oil
- Using the funnel, measure the oil into the glass bottle.
- Pour the oil into the sauce pan and add the sage, thyme and rosemary.
- Put the pan onto a medium heat and let the oil heat up.
- Don’t cook the oil as it will go rancid when you use it again.
- Only let it heat up for about five minutes or so.
- The oil will start to bubble and if you have a thermometer the temperature should only reach 150°C.
- Once the oil starts to bubble remove from the heat and leave to cool.
- Finally pour back into the bottle using the funnel.
- Add in the herbs to the bottle if you would like to.
- Then pop the lid on and enjoy.
Ingredients for the Rosemary and Garlic Oil
- Oil x 1 glass bottle
- Rosemary x 1 -2 sprigs
- Garlic 4 – 6 cloves
Method for the Rosemary and Garlic Oil
- Using the funnel measure the oil into the glass bottle.
- Pour the oil into the sauce pan and add the rosemary and garlic cloves.
- Put the pan onto a medium heat and let the oil heat up.
- Don’t cook the oil as it will go rancid when you use it again.
- Only let it heat up for about five minutes or so.
- The oil will start to bubble and if you have a thermometer the temperature should only reach 150°C.
- Once the oil starts to bubble remove from the heat and leave to cool.
- Finally pour back into the bottle using the funnel.
- Add in the rosemary and garlic back into the bottle if you would like to.
- Then pop the lid on and enjoy.
Ingredients for the Chilli Oil
- Oil x 1 glass bottle
- Chillies x 1 – 2
Method for the Chilli Oil
- Using the funnel measure the oil into the glass bottle.
- Pour the oil into the sauce pan and add the chillies.
- Put the pan onto a medium heat and let the oil heat up.
- Don’t cook the oil as it will go rancid when you use it again.
- Only let it heat up for about five minutes or so.
- The oil will start to bubble and if you have a thermometer the temperature should only reach 150°C.
- Once the oil starts to bubble remove from the heat and leave to cool.
- Finally pour back into the bottle using the funnel.
- Add in the chillies into the bottle if they fit.
- I had smaller homegrown chillies I could put into the top of the bottle.
- Then pop the lid on and enjoy.
Flavoured Oils are a great to way to add a touch of flavour to your meals without it being too overpowering. These oils could be used in soups, stews and curries. They could also be used on roast potatoes, in mash and on chips. You could also try them in scrambled eggs and in any type of breakfast egg too. My favourite place to use a flavoured oil is in salad dressings. As I mentioned earlier they are a great way to flavour your food but they make a brilliant present for a relative or friend. However you decide to use these oils, as always, please enjoy.
Googies Kitchen Life 