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Flavored Gift Oils
| Materials needed |
Sterilized Glass Bottles (with corks or lids).
To make Fresh Herbal Oil
1) Fresh Oregano - 2 sprigs.
2) Large basil leaves - 4.
3) Bay leaves - 2.
4) Fresh sage - 2 sprigs.
5) Garlic clove - 1 large piece, peeled and sliced.
6) Black peppercorns - 6.
7) Extra virgin oil - 5 cups (or 1.2 litres).
To make Fiery Chilli pepper Oil
1) Dried red chillies - 12.
2) Light olive oil/corn oil - 2 1/2 cups (600 ml).
3) Cayenne pepper - 2 tsp.
To make Fragrant Lemon Oil
1) A lemon.
2) Fresh Thyme - 3-4 sprigs.
3) Extra virgin olive oil - 2 1/2 cups (600 ml).
The oils will remain well for up to a month when stored in a cool place.
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| How to make |
For Fresh Herbal Oil
- Pour the oregano, basil, bay leaves, sage and garlic into a
cup and rub between your fingers to powder.
 Divide the powdered content between sterilized bottles. Add
in peppercorn.
- Pour in the oil into the bottles, leaving just a little from
their top, and fully covering the herbs and garlic.
- Seal the bottles tightly with corks/screw caps. Shake well to
mix the contents.
- Keep in a cool cupboard for about 2 weeks before using. This
would provide time for the flavors to develop.
For Fragrant Lemon Oil
- Peel the zest from 1 lemon. Cut into thick pieces, place over
a warm oven and dry for a little more than an hour.
- Put the lemon zest strips into sterilized glass bottles along
with the sprigs of fresh thyme. Pour in the extra virgin olive
oil. Preserve for 1-2 weeks before putting to use.
For Fiery Chilli Pepper Oil
- Pour the light olive oil/corn oil into a medium-sized
saucepan. Add in the cayenne pepper. Chop the red chillies and
add them too.
- Simmer the ingredients for 8-10 minutes.
- Let cool for half a day. Strain into sterilized bottles. The
oil is ready.
NOTE: You may add an extra chilli if you wish.
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