Raise your hand if you’ve never tried chili-infused oil before. While extra-virgin olive oil is already delicious on its own, infusing it can be useful to add even more flavor to recipes in a simple and practical way. A drizzle of oil is enough to astonish, adding the flavors of ingredients that aren’t visible, but are certainly there.
To make it at home, heat the oil and leave it to infuse with the flavorings you prefer, from basil and rosemary to mint and citrus. You can create a delicate flavor or a bolder taste, depending on whether you want to use it on fish, beef, vegetables, etc. Here are three ideas that will cover any type of meal.
Peppermint oil
Heat 1 cup of oil to 165-175°F, turn off the heat, and infuse 12-15 peppermint leaves. Once the oil has cooled down, filter it through a strainer while gently pressing down on the mint. Perfect for vegetable-based dishes.
Spicy oil
Follow the recipe above, this time infusing the leaves with a sprig of rosemary, a fresh chili pepper, a small sliced shallot, and 2 bay leaves. If you like a bit more spice, chop the chili pepper into pieces. Ideal for grilled meat.
The perfect salad dressing
Follow the recipe above, this time infusing 6-8 basil leaves, 1 clove of fresh garlic, and the peel of 2 organic lemons.
Our advice:
Use a smooth and delicate extra-virgin olive oil with a light or medium fruitiness. The herbs should always be clean, and perfectly dry. The bottles should be dark with an airtight cap and must be sterilized and dried. Bottle the oil, close the cap tightly, and store it in a cool, dark place (but not in the refrigerator). It will last for 2-3 weeks.