You are currently viewing How to Make Infused Oils

How to Make Infused Oils

Print Friendly, PDF & Email

Infused oils are a great way to add a little extra flavour to your food. You can use them for cooking, add a drizzle to your salad, stir into pasta, or simply enjoy with fresh crusty bread.
Shop-bought infused oils cost a premium but often fail to deliver when it comes to taste and aroma. Here we show you how to create your own infused oils and encourage you to experiment and find your own favorites.

image of Vegan cookery class cooking together at the cook school
Image of Fit Food Class Chef Jan Cron pouring oil into chimichurri marinade for steak at Food Sorcery, Didsbury
Image of adding dressing to a salad at Food Sorcery Cook School Didsbury

You will need…

Glass pouring bottles or jars with lids

A fine sieve

Small funnel

Small saucepan

Use any or all of these ingredients…

Fresh, herbs such as rosemary, thyme, oregano or sage

Dried herbs such as bay or curry leaves

Fresh or dried chilli peppers

Garlic

Lemon peel

Choose your oil…

We recommend using Extra Virgin Olive Oil for dressings and dips.

Preparation…

Sterilize your bottles by filling with boiling water and allowing to stand for ten minutes

Thoroughly rinse and dry any fresh herbs that you may use

Add your flavours to a small pan along with enough oil to fill your bottle and gently heat until warm

Allow to cool completely

Strain fresh ingredients through the sieve into the bottles or jars

Dried herbs and chillies can be left in the oil for a more infused flavour

Enjoy!

Learn More About Types of Oils

All our classes can be adapted to most allergies and preferences – just let us know in the notes when booking