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Infused Olive Oil
Clackline Valley Olives does not produce infused olive oils. We are proud of our premium grade olive oils and do not wish to sell you a product that is anything less than absolute top quality. Therefore our philosophy has been and will remain that: if we add a flavour to our oil it will mean that it does not taste good enough as it is; furthermore that if we put a flavour in, you cannot take it out.
Having said that, there is no reason why our oils are not suitable for an infusion of the flavour of your choice. We do recommend that you only ever make enough infused oil for short term consumption (as will be explained below) rather than using the whole bottle at one time.
Please remember two things:
1. Our olive oil is a pure, natural product. There are no chemicals or preservatives in it and it has not been cooked.
2. Herbs, spices, fruit and vegetables all have a lot of water in them. When you add them to olive oil you can inadvertently create a breeding ground for botulism and other bacterial growths.
It is therefore important to use any infusions as quickly as possible after making them so that you minimise the risk of your oil going rancid or developing spoilage.
How to make an infused oil
You will need:
a quantity of olive oil on hand - the amount will depend on your usage requirements.
to select your herbs, spices, vegetables, fruit or other additives.
to have sterilised bottles and tops ready for your infusion.
a small pot to warm the oil.
Choose your herbs and spices. This is the fun part as you can make many variations of herb-infused olive oil. Some suggestions for herbs and spices are rosemary, garlic, basil, bay, chives, dill, mint, marjoram, tarragon and thyme. Again try a few different combinations and make a few different bottles.
Wash and dry your herbs. After washing, leave your herbs out to dry. Slightly tear or bruise the herbs so that they begin to release their aroma and flavors.
Heat the oil. Over a low flame, heat the oil until it is warm. Not hot, simply warm. This can best be done in a small stock pot or sauce pan.
Stuff herbs into bottles. Place your chosen herbs and spices into the bottles. A little goes a very long way, so don't overdue it. There's no need to overly stuff each bottle.
Pour oil into bottles. Pour the warm oil into the bottles over the herbs and spices. Let the bottles sit for a while until cool.
Place cork or rubber top onto bottle. Then set the bottle in a cool dark place for up to a week.
After a week, strain out the herbs and spices. If you use garlic, be sure to refrigerate the oil rather than store it in a cool dark place to avoid botulism. Again, this oil should continue to be stored out of direct sunlight and in a cool dark place. Congratulations, you have just learned how to make your very own herb-infused olive oil!
These instructions from www.ehow.com
These oils are best consumed within a month of preparation.