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Homemade flavored oil

Homemade flavored oil

Homemade vinegar and flavored oil: how to prepare a good aromatic oil with natural ingredients. Recipes and tips.

If, in the garden or on the balcony, you are lucky enough to grow peppers or aromatic herbs, you can invest your time in the preparation of a vinegar orflavored oil. Thanks to'oil flavored you canseal offthe flavor of your herbs or freshly picked chilli and take advantage of these flavors if necessary.

On this page he will mainly talk abouthomemade aromatic oils, the concept remains that the same preparation techniques can be applied to obtain goodaromatic vinegar.

Homemade flavored oil

There are several preparation techniques foroilsisaromatic vinegars. In the simplest case to reproduce at home, thearomatic oilit is prepared by macerating herbs and spices in the oil or vinegar in question.

The quality ofDIY flavored oilit depends on its own characteristics and on those possessed by the herbs used.

Not onlyextra virgin olive oil, to prepare ahomemade flavored oilyou can choose different vegetable oils such as:

  • Almond oil
  • Wheat germ oil
  • Corn germ oil
  • Rice germ oil
  • Soybean oil
  • Sunflower oil
  • Grapeseed oil
  • Linseed oil

When choosing an oil, remember to respect it fully! For example: always use dark bottles and keep it away from light. In the case of linseed oil, always keep it in a low temperature area.

To get aseasoningeven tastier, you can choose to mixoil and vinegartogether. In this case you can prepare aromatic oils and vinegars to mix together before maceration or following maceration. As for vinegar, you can use:

  • Red wine vinegar
  • White wine vinegar
  • Apple cider vinegar
  • Plum vinegar
  • Balsamic vinegar

Herbs to use formake the flavored oilthey are a lot. I remind you of the most classic medicinal products such as:

  • Sage
  • Rosemary
  • Thyme (flowers and leaves)
  • Tarragon
  • Mint

But you canaromatize the oilalso with officinal and less usual flavors such as:

  • Pomegranate
  • Elder
  • Juniper
  • Angelica
  • Lavender
  • Fennel (seeds and aerial parts)

The herbs used foraromatize the oilthey must be completely dried. If water is present, the herbs would make the oil rancid or lower the acidity of the vinegar, compromising its quality.

For the preparation, the herbs should be finely chopped, into pieces of 2 to 6 mm. Try to use only the noble parts of the plants in order to download the aromas and obtain a truly aromatic compound.

Macerate the aromatic herbs in oil or vinegar. Ideally, maceration should be carried out in steel tanks or in a dark glass jar. In any case, the container must have an airtight seal: the oil, in contact with the air, oxidizes and loses quality. The container must be placed in a shady or even dark place.

Once the maceration period is over (which lasts approximately between 10 and 15 days) you can continue to filter the liquid and eliminate the now exhausted aromatic herbs. Aromatic herbs should be eliminated only after having thempressedforcefully, so as to recover the liquid (oil or vinegar) they have absorbed.

Keep theflavored oilin a dark, hermetically sealed bottle.

Natural condiments, flavor enhancers

If you like personalized and palate-sized toppings, you can read my articles dedicated to:

  • Salt with aromatic herbs
  • Salt with citrus fruits
  • Monosodium glutamate

In fact, in the two articles reported, I'm not just talking aboutaromatic saltsbut also of food flavorings based on dried vegetables (capers, olives, tomatoes, chillies, courgettes…) andflavored sugarwith small fruits, citrus peel or flowers such as dog rose.


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