Infused Oils

Preparation info

    • Difficulty


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Great for garnishing foods, cooking, marinating or bread dipping.

  • Pick a good quality, light olive oil that is not too intense in flavour.
  • You mustn’t boil the oil. You just want to gently warm it to take on the added flavours.
  • I always strain the oil after it has infused; otherwise the flavouring ingredient can go mouldy or make the oil rancid.
  • A sealed bottle will keep in a cool, dark place for up to six months.