D.I.Y HERBAL OIL - COLD INFUSION METHOD
One of our favourite ways to elevate the culinary, nutritional, and medicinal benefits of our meals is to make our own D.I.Y oil infusions. Oil infusions are simply made by steeping plant material in oil to extract the beneficial compounds, resulting in a product that enhances both flavour and health. Go ahead and easily make your own...
Equipment
- 1 500ml Glass jar Sterilised
Ingredients
- 1 30g Bottle dried herbs of choice Organic | Non- GMO | Non-Irradiated
- 1 500ml Bottle olive oil Organic | Extra Virgin | Cold-Pressed
Instructions
- Begin by pouring your bottle of dried organic herbs into your 500ml sterilised glass jar.
- Next, add 500ml of extra virgin cold-pressed organic olive oil over the herbs. Ensure to mix thoroughly, eliminating any air bubbles, and then seal the jar with a sterilised lid.
- Store the jar in a dark, cool cupboard for a duration of 3-6 weeks, allowing it to steep until you achieve your desired potency.
- Once your infusion time has elapsed, strain out the herbs using a fine sieve or cheesecloth; using cheesecloth is particularly beneficial as it allows you to squeeze out more herbal oil, maximising your yield.
- Finally, discard the used dried herbs and transfer your infused oil into a clean dark glass bottle for storage.
Notes
INFUSION TIME:
When infusing herbal oils, it is essential to allow sufficient time for the flavours and beneficial properties to develop fully. For culinary applications, we recommend a minimum infusion period of three weeks. This duration ensures that the herbs impart their distinctive tastes effectively. For those seeking medicinal benefits from their herbal oils, a longer infusion time is advisable; we suggest at least six weeks to maximise the extraction of therapeutic properties. It’s important not to exceed 8 to 10 weeks for the infusion period, as this may cause the oil to become rancid. TIP:
Remember to label and date your jar, and place it in a plastic packet to prevent any potential leaks damaging your shelf.
When infusing herbal oils, it is essential to allow sufficient time for the flavours and beneficial properties to develop fully. For culinary applications, we recommend a minimum infusion period of three weeks. This duration ensures that the herbs impart their distinctive tastes effectively. For those seeking medicinal benefits from their herbal oils, a longer infusion time is advisable; we suggest at least six weeks to maximise the extraction of therapeutic properties. It’s important not to exceed 8 to 10 weeks for the infusion period, as this may cause the oil to become rancid. TIP:
Remember to label and date your jar, and place it in a plastic packet to prevent any potential leaks damaging your shelf.