Asian Style Infused Olive Oil

Asian Infused Oil


            Infusing my own olive oil is something I have wanted to try out for a long time. I love making my own special ingredients and this seemed to go right along with it. There seem to be a lot of different theories and recipes around about how best to do this so I just thought I would do what seems natural and see what happens.

Here is the combination I used. I went with a kindof Asian theme as that is usually what I have most of in my kitchen. I am also going to try a mediterranean style one as soon as I can get to a decent market.

1 Bottle of good quality Extra Virgin Olive Oil

2 Red chillies

4 Cloves of garlic

1 tsp Coriander seeds

1 Stalk of Lemongrass

5/6 Dried Kaffir lime leaves

-Preheat your oven to a low heat, about 150 degrees Celsius. Lay out all of your ingredients (except the oil) on a baking tray and heat for about half an hour.

-This is to remove all of the water to prevent any possibility of spoilage.

-Next pour out about a cup full of the oil from the bottle.

-Once your ingredients are dry, take them out of the oven and carefully pop them into the bottle. Try not to break them up too much as you put them in.

-Once they are all nice and comfy in the bottle, top it up with the oil you put aside.

-Seal it tightly and put it in a cool dark place for about a month. After that use to your hearts content on anything from salads, to meat, to fish or even just with a bit of chunky bread. Enjoy,


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