How to make delicious vegetable oil. How to make scented oil at home

Olive oil is a very important component of the Mediterranean diet. It has a positive effect on the digestive system due to the content of oleic acid, lowers blood cholesterol levels. Olive oil with spices is easily absorbed by the body, satisfies the appetite and speeds up the metabolism. In addition, it helps the stomach work better.

Regular use of olive oil is the prevention of heart disease: it strengthens blood vessels.

Many medicines that help reduce blood pressure are based on the leaves of the olive tree. Olive oil is good for bones because it prevents calcium loss, which is important for children.

Filling

Aromatic herbs and spices can serve as a “filling” for oil with spices:

• Fresh Basil Marjoram
• oregano
• Rosemary
• Thyme

This oil with spices is well suited for dressing salads, fish and meat. Garlic oil also makes a great seasoning. You can make pizza butter by adding red chili peppers or jalapenos.

Another recipe: you can add champignons to the oil for a mushroom taste, but such oil will not be stored for long.

Citrus zest also serves as a good flavor for oil, but it must first be cleaned of the white layer, otherwise the finished oil will be bitter.

How to cook?

Pour well-washed and dried herbs and spices with olive oil (it is better to use glass hermetically sealed bottles) at the rate of 2-3 sprigs of herbs. We put the zest of 2 citrus fruits or 4-5 cloves of garlic, cut in half, into 400 ml of oil. Add - if desired - a few peppercorns or, if we are talking about oil with citrus fruits, a couple of clove buds, close it hermetically and leave it for 10-14 days in a dark, cool place. Olive oil with spices will be a very tasty and healthy salad dressing!

For a spicier garlic taste, it is recommended to grind the cloves in a blender with three tablespoons of oil and strain through cheesecloth into a bottle with the main volume of oil. Can be consumed immediately. In addition to salad dressing, olive oil goes well with freshly baked bread. Cooking is very simple: just dip a piece in fragrant oil to make a traditional Greek appetizer.

What do you cook with fragrant olive oil? Share your recipes in the comments!

It's been a very interesting week dedicated to homemade oils and vinegars... This is definitely my week, because I really like homemade, blended (loudly!) oils, so to speak. Previously, imbued with a love for olive oil, which I didn’t insist on, now I calmed down a little, but I often insist as a gift to my girlfriend and sister for the New Year, along with homemade cookies and liqueurs. I insist on oils in two ways - cold and warm. Cold is when herbs, spices are poured with cold oil and infused for 1-2 weeks, warm when the oil is heated, very convenient and fast, the oil will be ready in a couple of hours and (it seems to me) has a much more pronounced taste and aroma. Any oils can be used, the main thing is that they do not have their own strong aroma, I really like grape, seed, and nut oils (the latter, of course, is bright in itself).

Peppermint oil.

- 200 ml grape seed oil,
- a small bunch of mint
- lemon peel.

The amount of oil can be any, I do it in small quantities, it’s more convenient for me, because I can prepare a new portion at any time. I collect small bottles.
Wash the mint well, dry it, mash it slightly, add lemon zest (optional) and pour oil over it. If you want it to be ready quickly, heat the oil, but do not boil. Leave to infuse for a week, it is advisable to strain before use, but if the portions are small, then you can not do this. I pour this oil over salads, especially with fruits, and it is very tasty to pour over young potatoes fried in the oven before serving.

Melon salad with lime and mint oil dressing.
- 2-3 slices of melon,
- 1 small lime
- 1-2 teaspoons of honey
- 1-2 tsp mint oil.

Cut the melon into thin slices, put on a dish with a fan. Grate lime zest on a fine grater. Mix it with lime juice, honey and oil. Drizzle dressing over melon. Let stand for a while and serve immediately.

Walnut oil with cinnamon and star anise.

- 200 ml of nut butter,
- 1 cinnamon stick,
- 1 star anise.

This is perhaps one of my favorite (not counting the mushroom) oils. I dress them with salads and pour over porridge. Simply gorgeous scent! To prepare it, put a cinnamon stick and a star anise broken into pieces in a clean container. Heat the oil, but do not boil and pour spices into it. Let it brew for a couple of days, although after it has completely cooled it can be used.

Vegetables baked in the oven with peanut butter.

1-2 eggplants
- 1 sweet pepper,
- 1 onion,
- salt pepper,
- 2-3 tbsp olive oil.

Cut the eggplant into slices, pepper into slices, onion into half rings. Salt and pepper everything, drizzle with oil. Put in a preheated oven to 180 degrees. Bake until ready for 25-30 minutes. Drizzle with more oil before serving. Serve vegetables warm.

Olive oil infused with Provence herbs.

300 ml good quality olive oil
- 1 tbsp Provence herbs (I use store-bought dry ones)
- 1 z. garlic,
- 1 small bay leaf
- a few grains of pink pepper.

This oil is perfect for seasoning any dish. In this case, I do not heat the oil, but simply pour the herbs insisting 1-2 weeks in a dark place, not forgetting to shake from time to time. It is advisable to strain before use.

Dorado baked with chorizo ​​in oil with Provence herbs.

1 dorado, peeled
- a few pieces of chorizo ​​sausage (or any raw smoked),
- 1 tomato,
- a couple of lemon slices,
- oil infused with Provence herbs,
- salt pepper.

Wash and dry the dorado, rub lightly with salt and pepper. You don't need to add a lot of salt, as the sausage is salty. Make small oblique cuts on the side. Put the pieces of chorizo ​​in them in the form of scales. Put slices of tomato and lemon in the belly. Drizzle with oil and bake at 180 degrees. until ready. Drizzle with more oil before serving.

Olive oil with garlic and fresh basil.

300 ml olive oil,
- 1 bunch fresh basil
- 3 garlic cloves chopped plates.

Wash the basil well and dry. Slightly mash and put in a container, add garlic, pour cold oil and leave to infuse in a dark place for 1-2 weeks. Don't forget to shake. Great flavor, great salad dressing... and more.

Salad with mozzarella seasoned with basil oil.

100 g mozzarella,
- lettuce leaves,
- pine nuts,
- cherry tomatoes,
- 1-2 tbsp basil oil,
- salt pepper.

Tear the lettuce leaves with your hands and put on a dish. Roast the nuts lightly in a dry frying pan. Cut the tomatoes in half. Add mozzarella pieces, tomatoes, salt and pepper to the salad. Drizzle with oil and sprinkle with nuts.

Olive oil with garlic, thyme and rosemary.

200 ml olive oil,
- a sprig of rosemary
- a sprig of thyme
- 1-2 cloves of garlic.

Wash and dry the herbs, cut the garlic into slices, put everything in a clean, dry container. Heat the oil slightly (quite a bit) and pour in the spices. Let stand in a dark place for 3-5 days. It is very tasty to water potatoes, fish, pasta and anything you like.

Trout baked with vegetables under rosemary oil.

1 rainbow trout
- 1 small zucchini
- 1 fennel,
- 1 tomato,
- oil infused with rosemary,
- salt, freshly ground pepper.

Wash and dry the trout. Zucchini, fennel and tomato cut into slices. Grate the fish with salt and pepper, you can put a couple of slices of lemon in the abdomen. Pour into a baking dish. Put zucchini, fennel and tomato next to it, drizzle everything well with oil and bake at 180 guard. until ready.

It was stored for a long time and did not deteriorate, you need to familiarize yourself with the basic rules. Follow them to ensure that bacteria does not multiply inside the bottle of your scented oil. If you do not follow the rules, you run the risk of spoiling the product, poisoning or getting botulism.

Kate Dugas/Flickr.com

Basic rules for the preparation of flavored oils

1. Rinse all ingredients well and dry thoroughly. It is best to leave herbs and spices to dry overnight. Bacteria do not grow in oil, but can grow in water left on grass leaves and stems.
2. Regardless of which containers or bottles you use, wash, sanitize and dry each one.
3. Once you've made your flavored butter, store it in the refrigerator. The shelf life of this product is 30 days.
4. Do not use flavored oil for frying and deep-frying. Particles of herbs and spices will burn and give an unpleasant taste and smell to the dish.
5. Before using the oil, take it out of the refrigerator and let it sit for 20 minutes. Let it warm up to room temperature.
6. All recipes use extra virgin olive oil. It can be replaced with odorless sunflower oil.

1. Lemon oil

Ingredients

• 250 ml of olive oil;
• zest of two lemons.

Cooking

Heat oil over low heat. It shouldn't boil. Place the lemon zest in the pan and let it simmer for 20 minutes. Then turn off the fire. When the oil has cooled, pour into a bottle. It is not necessary to filter.

Usage

You can season salads, add to dishes of fish or poultry.

2. Spicy spicy oil

Ingredients

• 250 ml of olive oil;
• 2 tablespoons dry pepper flakes.

Cooking

Crumble (with your hands or spoon) whole chili peppers. Heat up the oil in a frying pan. Add the chili flakes to the skillet and heat for 5 more minutes. When the oil has cooled, pour into a bottle. It is not necessary to filter.

Usage

Can be added to Asian dishes, pizza, meat dishes, baked vegetables.

3. Basil oil

Ingredients

• 250 ml of olive oil;
• 30–50 g of fresh green leaves.

Cooking

Place the basil leaves in a blender, add the oil, and puree. Heat the mixture in a pan for 45 seconds. Pour hot oil through a fine sieve into a container to remove bits of basil leaves. The oil must be cold. At the bottom of the container you will see a dark sediment. It consists of water and the smallest remains of basil. When pouring oil into a bottle, try to keep the sediment in the container.

Usage

You can serve Italian dishes.

4. Rosemary oil

Ingredients

• 250 ml of olive oil;
• 3-6 sprigs of rosemary.

Cooking

Put rosemary in a pan, add oil. Heat 5 minutes. When the oil has cooled, remove the rosemary sprigs and transfer them to a container (bottle). After that, pour the same oil there.

Usage

Can be added to meat and fish dishes.

5. Garlic oil

Ingredients

• 250 ml of olive oil;
• 1 large head of garlic;
• juice of half a lemon.

Cooking

Peel the garlic cloves, put in a bowl and pour over the lemon juice. Stir, leave for 15 minutes. Preheat oven to 180 degrees. Arrange the cloves in a single layer in a baking dish. Do not pour out the lemon juice: it will still come in handy.

Drizzle garlic all over with olive oil. Bake 30 minutes. Take the mold out of the oven and let it cool. With a spoon, transfer the cloves from the mold to the container. You can pour the remaining lemon juice and pure butter over them, refrigerate and then use this mixture in another dish. Pour the olive oil from the baking dish into a bottle.

Usage

A versatile oil that is useful for any dish.

All recipes can be implemented in a different way. You can not warm up, but simply mix the oil and spices in a dark glass bottle. Then such oil should be infused for 12-14 days. But this method of preparation is not suitable for garlic oil, because it can go bad or become dangerous to health.

6. Flavored butter for fresh bread

This oil is delicious on its own and can be an indispensable part of breakfast. The combination of spices is perfect for fresh bread. That's why it's so nice to dip a slice of baguette into this flavored oil.

Ingredients

• 500 ml of olive oil;
• 1 tablespoon dried basil;
• 1 tablespoon dried parsley;
• 1 teaspoon thyme;
• 1 teaspoon dried oregano;
• 1 teaspoon black pepper;
• ½ teaspoon dried minced rosemary.

Cooking

Heat the spices in a pan to enhance the flavor. Pour the heated spices into a bottle and fill with oil. This oil can be served immediately.

Usage

Serve butter in small gravy boats with fresh bread for breakfast or as an appetizer with wine (together with a baguette). Before serving, you can salt and add finely chopped garlic. Pairs well with grated hard cheese, olives and cured meats.

It was stored for a long time and did not deteriorate, you need to familiarize yourself with the basic rules. Follow them to ensure that bacteria does not multiply inside the bottle of your scented oil. If you do not follow the rules, you run the risk of spoiling the product, poisoning or getting botulism.

Kate Dugas/Flickr.com

Basic rules for the preparation of flavored oils

1. Rinse all ingredients well and dry thoroughly. It is best to leave herbs and spices to dry overnight. Bacteria do not grow in oil, but can grow in water left on grass leaves and stems.
2. Regardless of which containers or bottles you use, wash, sanitize and dry each one.
3. Once you've made your flavored butter, store it in the refrigerator. The shelf life of this product is 30 days.
4. Do not use flavored oil for frying and deep-frying. Particles of herbs and spices will burn and give an unpleasant taste and smell to the dish.
5. Before using the oil, take it out of the refrigerator and let it sit for 20 minutes. Let it warm up to room temperature.
6. All recipes use extra virgin olive oil. It can be replaced with odorless sunflower oil.

1. Lemon oil

Ingredients

• 250 ml of olive oil;
• zest of two lemons.

Cooking

Heat oil over low heat. It shouldn't boil. Place the lemon zest in the pan and let it simmer for 20 minutes. Then turn off the fire. When the oil has cooled, pour into a bottle. It is not necessary to filter.

Usage

You can season salads, add to dishes of fish or poultry.

2. Spicy spicy oil

Ingredients

• 250 ml of olive oil;
• 2 tablespoons dry pepper flakes.

Cooking

Crumble (with your hands or spoon) whole chili peppers. Heat up the oil in a frying pan. Add the chili flakes to the skillet and heat for 5 more minutes. When the oil has cooled, pour into a bottle. It is not necessary to filter.

Usage

Can be added to Asian dishes, pizza, meat dishes, baked vegetables.

3. Basil oil

Ingredients

• 250 ml of olive oil;
• 30–50 g of fresh green leaves.

Cooking

Place the basil leaves in a blender, add the oil, and puree. Heat the mixture in a pan for 45 seconds. Pour hot oil through a fine sieve into a container to remove bits of basil leaves. The oil must be cold. At the bottom of the container you will see a dark sediment. It consists of water and the smallest remains of basil. When pouring oil into a bottle, try to keep the sediment in the container.

Usage

You can serve Italian dishes.

4. Rosemary oil

Ingredients

• 250 ml of olive oil;
• 3-6 sprigs of rosemary.

Cooking

Put rosemary in a pan, add oil. Heat 5 minutes. When the oil has cooled, remove the rosemary sprigs and transfer them to a container (bottle). After that, pour the same oil there.

Usage

Can be added to meat and fish dishes.

5. Garlic oil

Ingredients

• 250 ml of olive oil;
• 1 large head of garlic;
• juice of half a lemon.

Cooking

Peel the garlic cloves, put in a bowl and pour over the lemon juice. Stir, leave for 15 minutes. Preheat oven to 180 degrees. Arrange the cloves in a single layer in a baking dish. Do not pour out the lemon juice: it will still come in handy.

Drizzle garlic all over with olive oil. Bake 30 minutes. Take the mold out of the oven and let it cool. With a spoon, transfer the cloves from the mold to the container. You can pour the remaining lemon juice and pure butter over them, refrigerate and then use this mixture in another dish. Pour the olive oil from the baking dish into a bottle.

Usage

A versatile oil that is useful for any dish.

All recipes can be implemented in a different way. You can not warm up, but simply mix the oil and spices in a dark glass bottle. Then such oil should be infused for 12-14 days. But this method of preparation is not suitable for garlic oil, because it can go bad or become dangerous to health.

6. Flavored butter for fresh bread

This oil is delicious on its own and can be an indispensable part of breakfast. The combination of spices is perfect for fresh bread. That's why it's so nice to dip a slice of baguette into this flavored oil.

Ingredients

• 500 ml of olive oil;
• 1 tablespoon dried basil;
• 1 tablespoon dried parsley;
• 1 teaspoon thyme;
• 1 teaspoon dried oregano;
• 1 teaspoon black pepper;
• ½ teaspoon dried minced rosemary.

Cooking

Heat the spices in a pan to enhance the flavor. Pour the heated spices into a bottle and fill with oil. This oil can be served immediately.

Usage

Serve butter in small gravy boats with fresh bread for breakfast or as an appetizer with wine (together with a baguette). Before serving, you can salt and add finely chopped garlic. Pairs well with grated hard cheese, olives and cured meats.

It is always nice to have various versatile and tasty little things on hand: dried tomatoes and peppers, dried or fresh herbs growing in pots, several versatile sauces with which you can cook dinner in 10 minutes, in a word, something that makes life easier and food tastier. One of these trifles is fragrant butter with spices and herbs. Seriously, it's easier to come up with dishes in which such a preparation CANNOT be used than vice versa.

A piece of this oil can be put in a sauce, added to baked or boiled vegetables, rubbed with a bird before baking, used as a base for savory pastries, fry anything on it, put on a steak, spread on toast ... I can go on and on ...

The preparation is ridiculously simple. Let's start with our first, perhaps the most versatile version with parsley and garlic.

We wait until the butter becomes soft and divide it into two unequal parts: set aside the smaller part, and start working with the larger one. It is worth noting that this division is not mandatory, it rather has a decorative function, but first things first.

Most of the oil is mixed with chopped parsley and a clove of garlic pounded into a paste with salt. Set the oil aside.

We take on the second taste - hot pepper and lemon - you can’t think of anything more ideal for a steak.

Here, too, everything is as easy as shelling pears: hot piri-piri pepper (can be replaced with regular chili), zest of 1 lemon, chopped parsley, a teaspoon of paprika for color and aroma. We mix.

Sweet and spicy butter with honey and mustard for roasting chicken and winter vegetables.

Here you don’t even need to grind anything, just mix all the ingredients with oil and voila!

The last taste - horseradish and black pepper - is a universal thing for everything. It is advisable to take canned horseradish, since fresh horseradish has a too sharp taste, you won’t even feel oil behind it.

Now that all types of butter are ready, it remains only to shape them. This is easy to do with cling film, baking paper or a sheet of foil. By the way, you can immediately deposit soft butter from a pastry bag with any curly nozzle, and then freeze these small portions, thereby making life easier for yourself while preparing canapés for a buffet table, for example.

We start in order - garlic + herbs.

For those who decided to show off the same way as I did: lay out the deferred third of the oil in a layer of approximately equal thickness, put the prepared oil in the center of such a base and turn everything into a roll. Thus, after freezing, a beautiful border between pure oil and oil with herbs will be visible.

Now we take on the pepper oil.

Mustard oil.

And oil with pepper and horseradish.

Then I decided to just shape them into neat sausages. It came out like this.

We put the oil in the refrigerator until it hardens, and then use it as you like.

Realizing that in the near future even an average family of three would not be able to handle 400 grams of butter, I wrapped it in foil and left it in the freezer. Thus, it can be stored for 4 months.

parsley (chopped) - 1 tbsp. spoon;

hot pepper piri-piri (canned) - 1 pc.;

zest of 1 lemon.

Mustard + honey oil:

• butter - 100 g;
• sweet mustard - 1 tbsp. spoon;
• honey - 1 teaspoon.

Oil pepper + horseradish:

• butter - 100 g;
• canned horseradish - 1 tbsp. spoon;
• ground black pepper - to taste.

Cooking

1. Mix all the ingredients together, salt to taste.