You know, there’s something just so magical about the changing seasons, isn’t there? I mean, who doesn’t get a little thrill when autumn leaves start to fall or when gardens burst into bloom in spring? Lately, I’ve been daydreaming about making my own herb-infused oils, capturing the essence of each season in a bottle. Can you imagine the rich, vibrant flavors of basil in summer or the cozy warmth of rosemary in winter? Just the other day, I stumbled upon this forgotten jar of garlic-infused oil I made last summer, and it hit me—why not embrace the seasons in my cooking? I can almost smell the fresh herbs now! What if I could bring that freshness to my kitchen year-round? It feels like a beautiful way to savor each moment, don’t you think?
Items You’ll Need
- Glass jars with lids
- Fine mesh strainer or cheesecloth
- Funnel
- Measuring cups
- Measuring spoons
- Saucepan or double boiler
- Stirring spoon or whisk
- Herbs of your choice (e.g. basil, rosemary, thyme, garlic)
- Carrier oil (e.g. olive oil, grapeseed oil)
- Dark glass bottles for storage
Step-by-Step Guide
Step 1: Gather Your Ingredients and Equipment
First things first, let’s gather all the amazing ingredients and tools we’ll need for our herb infused oils. I grab all my herbs, a good bottle of olive oil, and lay out my glass jars, fine mesh strainer, funnel, measuring cups, measuring spoons, and my trusty saucepan. The kitchen is looking ready for some aromatic fun!
Step 2: Measure and Prepare the Herbs
Now, I measure out about 1 cup of fresh herbs. Today, I’m using a delightful mix of basil and thyme. Using my hands, I give them a good chop to release those beautiful essential oils. The kitchen is starting to smell incredible already!
Step 3: Choose Your Carrier Oil
Next up is choosing my carrier oil. For this infusion, I decide to go with a smooth olive oil. I pour about 2 cups of olive oil into the measuring cup. The richness of the oil will help to carry all that herbal flavor, creating a luxurious oil that’s perfect for dressing salads or dipping bread.
Step 4: Combine Oil and Herbs in the Pan
I take my saucepan and combine the chopped herbs with the olive oil. I can’t wait to see how this all comes together! I gently stir the mixture with my wooden spoon, ensuring that the herbs are evenly coated with the oil.
Step 5: Heat the Mixture
Now the fun part! I place my saucepan on the stove and heat it on low. I’m careful not to overheat it to preserve the delicate flavors. I let it simmer very gently for about 30-60 minutes, stirring occasionally. The aroma fills the kitchen, making it feel like an Italian trattoria!
Step 6: Strain the Infusion
Once the oil has infused into a beautiful golden color, I take it off the heat and let it cool for a few minutes. Then, using my fine mesh strainer, I carefully pour the mixture into another bowl. I make sure to catch all the herbs and leave them behind. This is where I get to see the lovely color of my herb-infused oil!
Step 7: Funnel into Storage Bottles
Now it’s time for a little bottling action! I grab my funnel and dark glass bottles. I carefully pour the infused oil into the bottles, letting it flow gracefully. These dark bottles not only look fabulous but also protect the oil from light, helping to keep it fresh for a long time.
Step 8: Label and Store
Finally, I put on some cute labels on my bottles to mark what’s inside: 'Basil Thyme Infused Olive Oil'. I store them in a cool dark place, and I can’t wait to use them in my cooking. This was such an enjoyable process, and I feel so accomplished!