What to insist on olive oil. Fragrant vegetable oils. Spicy spicy oil

Vegetable oils and vinegars in their pure form are quite self-sufficient as a dressing. But for a greater richness of taste and aroma, they can be infused with spices, herbs, citrus peel and vegetables.

Flavored vinegars and oils are good as a dressing for a wide variety of salads - from vegetable to fruit, for making marinades and various other dishes.
Like vinegars, herbal oils are good for not only culinary and cosmetic uses, but also for gifts.
In addition, herbal oils can be used to maintain and restore health.
There are also several methods for making herbal oils. But they are all based on the immersion of herbs in heated oil and slow cooling. Some advise you to put the herbs in oil and leave them for 2-3 weeks, some for 2-3 days, then take out and put fresh herbs and do so for 2-3 weeks. However, everyone advises to taste and smell and insist more, if not enough aroma.
You can store such oil for 2-3 months.
The best oil for infusion is light aromatic olive oil. Shafflower oil and sunflower oil are also fine.
When choosing a dish for butter, pay attention to the neck. The herb should fit freely in and out of the oil. Canning jars are best for infusion. And then you can pour it into beautiful bottles, placing fresh sprigs of herbs there. Before infusing, the herb can be washed, but it must be completely dry so that water does not get into the oil, it is better to knead the herb slightly to enhance the aroma before placing in the oil.
Infusion takes 3-5 weeks, then it can be used for salad dressing or for cooking.
Some recipes advise slightly heating the oil at first, or pour in 1 tbsp. wine vinegar per pint of oil to prevent spoilage.
Oil recipes


Aromatic olive oil
It is very easy to prepare it. Add to olive oil, preferably extra-class, various aromatic herbs and natural additives. They can be whole or shredded. The herbs must be very well dried, otherwise mold can develop.
Leave everything for 30 days in a hermetically sealed bottle (shaking occasionally), then filter the oil through a linen cloth, pour into another bottle and close with a stopper.
Al limone Lemon Olive Oil
Wash two juicy lemons well, they should be thin-skinned.
Cut the lemons into wedges, place on a plate and salt. After 20 minutes, transfer them along with the juice to a jar and top with olive oil.
Used for boiled fish (watered on top).
Alla menta mint olive oil
Thoroughly wash 4 sprigs of mint and some thin green onions, put in a bottle of olive oil. Add 2 chopped black and green peppercorns there.
Used for dressing fresh vegetable salads.
Olive oil with herbs Alle erbe
Chop 6 salvia leaves, one rosemary sprig, 1 bay leaf, 1 thyme sprig and a few marjoram leaves. Pour everything into olive oil, add a few juniper berries, a little black pepper and coarse salt.
Used for steak and baked meat (watered on top).
Alle spezie spicy olive oil
In a bottle of olive oil, dip a small lemon peel, 2 bay leaves, a handful of black peppercorns and a few cloves.
Add some cinnamon powder. Used for grilled meat (watered on top).
All "aglio garlic olive oil
Peel 3 cloves of garlic, mash and place in a bottle of olive oil. Add there 3 basil leaves, 1 sprig of marjoram.
Use with sauces (without tomato) for pasta, as well as rice (sprinkled on top).
Vegetable oils on medicinal herbs


Summer is the time for collecting medicinal herbs. Usually they are dried for the winter or alcohol tinctures are made. But you can still insist herbs in vegetable oil. Herbs infused with oil increase their taste and healing properties and become more effective.
Various vegetable oils and essential oils can now be bought both in pharmacies and in stores. But you can cook them at home, because then you will know for sure that your oil is 100% natural and does not contain additives in the form of mineral oils and chemical components that are added during industrial production. Take care of your health and good mood, which your herbal oil can give you!
Examples of herbal oils you can make yourself:
Basil, peppermint, thyme, and sage oils are used as antipyretic agents.
Jasmine, rose, iris oils - normalize blood pressure, relieve fatigue and tension, restore tone, and normalize the general condition of the body.
Chamomile, lavender and lemon balm oils are good for allergies.
Pine, thyme, and fennel oils are used as an expectorant for coughs and bronchitis.
Cypress and yarrow oils can be used for varicose veins.
Chamomile oil is used for rejuvenation.
Rose oil soothes and relieves headaches.
How to prepare herbal oil?
Here's a recipe for St. John's wort oil, as an example:
Insist 0.5 cups of fresh flowers and leaves of St. John's wort in 1 cup of warmed olive oil for 3 weeks. Then squeeze and strain, store in a cool place.
St. John's wort oil is used for burns, non-healing wounds and ulcers, abscesses, purulent inflammation in the oral cavity. St. John's wort oil is also used to massage the spine and lower back.


What to insist on?
Fragrant herbs: rosemary, thyme, basil, oregano, fennel, tarragon, parsley, dill. For infusion, it is better to use fresh herbs - in this case, the aroma will be more intense and appear much faster.
Aromatic vegetables: garlic, shallots, hot peppers, paprika, celery, horseradish.
Spices: cinnamon, cloves, star anise, allspice, cardamom, anise and others.
Fruits and berries: raspberries, cherries, lemon, lime, orange.
Flowers: linden, nasturtium.
You can use individual ingredients or combinations of them to flavor your taste.
There are three ways to flavor vinegar and oil.
Method one
Best for scented herbs, flowers, and whole spices.
Heat vinegar or oil over low heat. The vinegar should not boil. While heating, add the flavoring ingredients, cool the mixture and pour into glass containers for storage. Alternatively, you can bottle or jar the flavors and fill them with heated oil or vinegar. In the first case, the aroma will open a little faster.

If you want the most intense flavor and aroma, add fresh flavors as you infuse.
Method two
Ideal for vegetables, fruits and herbs.
Grind fruits, vegetables or herbs in mashed potatoes, on which you are going to make an infusion. Bring the puree to a boil and add room temperature vinegar or oil. Stir and pour into a brewing container. You can strain the finished mixture through cheesecloth for transparency or leave it as it is.
Method three
Used for aromatization with ground spices.
Grind the spices in a mortar or grind in a coffee grinder. Pour into a jar or bottle, cover with room temperature oil or vinegar and leave to infuse. This mixture can be used after the spices have settled to the bottom and the liquid has become clear.
Mixtures prepared by any of the methods must be insisted in the refrigerator from several hours to several days. The infusion time depends on the intensity of the flavoring ingredients and how intense the flavor you want it to be.
How to store?
Homemade flavored oil or vinegar is best stored in a cool, dark place.
The infusions prepared by the first and third methods are stored for quite a long time - up to six months.
Oil and vinegar, infused with the second method, have a much shorter shelf life - they are best used within a few weeks after preparation.

The kitchen of those in love with the culinary creativity of the hostesses resembles a magic laboratory, where all kinds of ingredients for cooking are stored in an endless number of jars, containers and bottles. Feeling like the keepers of the hearth and the magicians of cooking, many housewives skillfully create their own flavoring "chips", prepare original dressings from sunflower oil and spices, getting pleasure from creativity.

Sprigs of rosemary, parsley, cilantro, dill, basil, garlic, red, black pepper, slices of orange, lemon, pieces of dried fruits and dried mushrooms look beautiful in transparent bottles with oil, shimmer in the light and personify the magic of the birth of new tastes when spices, herbs , citrus fruits saturate sunflower oil with their aroma. The dressing obtained in this way will give the usual dishes and baked goods a fresh summer aroma, make the taste more pronounced, piquant and memorable.

What capacity to choose

To prepare aromatic oil, choose a transparent container with a wide neck: through it you can easily put sprigs of spices and herbs, spices, pieces of citrus fruits, dried fruits inside the dish. A glass jar or bottle with a screw cap is a great option. At the end of the infusion, the oil can be poured into a beautiful carafe with a tight-fitting cork lid, put on a shelf, out of the reach of direct sunlight.

What ingredients to choose for infusion?

Products for making aromatic oil can be very different: aromatic herbs, vegetables, spices, citrus fruits, dried fruits, dried mushrooms. They can be used not only individually, but also in an original combination, based on your own taste and the list of dishes that you love and plan to cook. It is interesting and exciting to infuse butter in a container with herbs, spices and spices: as a result, you will get a surprisingly healthy and aromatic product.

Infusion with herbs

1. The oil must be well heated to a temperature of 80-90 degrees, without bringing it to a boil.
2. Before use, herbs must be thoroughly rinsed and dried, and only then they must be put in oil, having previously been cut into pieces or torn by hand.
3. It takes 2-3 weeks to infuse the product with basil, parsley, dill, cilantro and other herbs.
4. At the end of this time, the product must be filtered and placed in a cool place, away from sunlight.

Aromatizing the oil with spices

1. Grind black pepper, star anise, cardamom, cloves, coriander and other spices (according to your taste) in a coffee grinder.
2. Place the resulting mixture in a glass container and cover with vegetable oil at room temperature.
3. The infusion time is 7-10 days: as soon as the crushed spices settle and the oil becomes transparent, the product is ready for use.

Infusion of oil with fruits and vegetables

1. Citrus fruits, dried mushrooms, dried fruits must be thoroughly washed, dried and cut into small pieces.
2. The oil must be preheated, but not brought to a boil, and then pour the chopped, prepared ingredients into the warm mixture.
3. Infused aromatic oil with citrus fruits, dried fruits and dried mushrooms for 1 month, and after this time, the product must be filtered.

To make the result of the preparation of a fragrant oil dressing delight you and inspire new culinary experiments, choose refined oil from the assortment of the domestic company " Kaissa Oil", Which combines several

Peppermint oil.

- 200 ml of grape seed oil,
- a small bunch of mint,
- lemon zest.

The amount of oil can be any, I do it in small, it is more convenient for me, because at any time I can prepare a new portion. I collect small bottles specially.
Wash the mint well, dry it, mash it slightly, add lemon zest (optional) and cover with oil. If you need to cook quickly, heat the oil, but do not boil. Put it in for a week, it is advisable to strain it before use, but if the portions are small, then you can not do this. I pour salads with this oil, especially with fruits and it is very tasty to pour over the young potatoes fried in the oven before serving.

Melon salad with lime and mint oil dressing.
- 2-3 slices of melon,
- 1 small lime,
- 1-2 tsp honey,
- 1-2 tsp mint oil.

Cut the melon into thin slices and fan out on a dish. Grate the lime zest on a fine grater. Mix it with lime juice, honey and butter. Pour the dressing over the melon. Let stand for a while and serve immediately.

Walnut oil with cinnamon and star anise.

- 200 ml of nut butter,
- 1 cinnamon stick,
- 1 star anise star.

This is perhaps one of the favorite (apart from mushroom) oils. I fill salads with it and water the porridge. Just a gorgeous scent! To prepare it, put a cinnamon stick and an star anise star broken into pieces in a clean container. Heat the oil, but do not boil and add spices to it. Let it brew for a couple of days, although after it has cooled completely, it can be used.

Oven baked vegetables with peanut butter.

1-2 eggplants
- 1 sweet pepper,
- 1 onion,
- salt pepper,
- 2-3 tablespoons of olive oil.

Cut eggplant into slices, pepper into slices, onion into half rings. Salt and pepper everything, pour with oil. Put in a preheated oven to 180 degrees. Bake until tender for 25-30 minutes. Drizzle with oil before serving. Serve the vegetables warm.

Olive oil infused with olive herbs.

300 ml of good quality olive oil,
- 1 tbsp of Provencal herbs (I use purchased dry),
- 1 h. garlic
- 1 small bay leaf,
- a few grains of pink pepper.

This oil is perfect for dressing any food. In this case, I do not heat the oil, but simply pour the herbs insisting 1-2 weeks in a dark place, remembering to shake from time to time. It is advisable to strain before use.

Dorado baked with chorizo ​​in oil with Provencal herbs.

1 dorado, peeled
- a few pieces of chorizo ​​sausage (or any raw smoked),
- 1 tomato,
- a couple of lemon slices,
- oil infused with Provencal herbs,
- salt pepper.

Wash and dry the dorado, rub lightly with salt and pepper. You don't need to salt a lot, since the sausage is salty. Make small slant cuts on the side. Place the pieces of chorizo ​​in the form of scales. Put slices of tomato and lemon in the belly. Drizzle with oil and bake at 180 degrees. until ready. Drizzle with more oil before serving.

Olive oil with garlic and fresh basil.

300 ml olive oil
- 1 bunch fresh basil
- 3 garlic cloves, chopped plates.

Wash and dry the basil well. Mash lightly and put in a container, add garlic, pour cold oil and leave to infuse in a dark place for 1-2 weeks. Do not forget to shake. Great aroma, great salad dressing ... and more.

Mozzarella salad dressed with basil oil.

100 g mozzarella,
- lettuce leaves,
- pine nuts,
- cherry tomatoes,
- 1-2 tablespoons of basil oil,
- salt pepper.

Pick the lettuce leaves with your hands and put on a dish. Lightly fry the nuts in a dry skillet. Cut the tomatoes in half. Add pieces of mozzarella, tomatoes to the salad, season with salt and pepper. Season with oil and sprinkle with nuts.

Olive oil with garlic, thyme and rosemary.

200 ml olive oil
- a sprig of rosemary,
- a sprig of thyme,
- 1-2 cloves of garlic.

Wash and dry the herbs, cut the garlic into slices and put everything in a clean dry container. Heat the oil slightly (quite a bit) and pour in the spices. Let stand in a dark place for 3-5 days. It is very tasty to water potatoes, fish, pasta and whatever.

Trout baked with vegetables and rosemary oil.

1 rainbow trout
- 1 small zucchini,
- 1 fennel,
- 1 tomato,
- oil infused with rosemary,
- salt, freshly ground pepper.

Wash and dry the trout. Cut zucchini, fennel and tomato into slices. Rub the fish with salt and pepper; you can put a couple of lemon slices in the belly. Place in a baking dish. Place the zucchini, fennel and tomato next to it, pour everything well with oil and bake at 180 gard. until ready.

Vegetable oils and vinegars in their pure form are quite self-sufficient as a dressing. But for a greater richness of taste and aroma, they can be infused with spices, herbs, citrus peel and vegetables.

Flavored vinegars and oils are good as a dressing for a wide variety of salads - from vegetable to fruit, for making marinades and various other dishes. Like vinegars, herbal oils are good for not only culinary and cosmetic uses, but also for gifts. In addition, herbal oils can be used to maintain and restore health.

There are also several methods for making herbal oils. But they are all based on the immersion of herbs in heated oil and slow cooling. Some advise putting the herbs in oil and leaving them for 2-3 weeks, some for 2-3 days, then taking out and putting in fresh herbs and doing so for 2-3 weeks. However, everyone advises to taste and smell and insist more, if not enough aroma. You can store such oil for 2-3 months.

The best oil for infusion is light aromatic olive oil. Soybean oil, rapeseed oil, and sunflower oil are also good options.

When choosing a dish for butter, pay attention to the neck. The grass should be free to fit in and out of the oil. For infusion, canning jars are best. And then you can pour into beautiful bottles, placing fresh sprigs of herbs there. Before infusing, the herb can be washed, but it must be completely dry so that water does not get into the oil. it is better to knead the grass slightly to enhance the aroma before placing in the oil.

Infusion takes 3-5 weeks, then it can be used for salad dressing or for cooking.

Some recipes suggest heating the oil slightly at first, or adding 1 tablespoon of wine vinegar to a pint of oil to keep it from spoiling.

Aromatic olive oil

It is very easy to prepare it. Add to olive oil, preferably extra-class, various aromatic herbs and natural additives. They can be whole or shredded. The herbs must be very well dried, otherwise mold can develop.
Leave everything for 30 days in a hermetically sealed bottle (shaking occasionally), then filter the oil through a linen cloth, pour into another bottle and close with a stopper.

Al limone Lemon Olive Oil

Wash two juicy lemons well, they should be thin-skinned.
Cut the lemons into wedges, place on a plate and salt. After 20 minutes, transfer them along with the juice to a jar and top with olive oil.
Used for boiled fish (watered on top).

Alla menta mint olive oil

Thoroughly wash 4 sprigs of mint and some thin green onions, put in a bottle of olive oil. Add 2 chopped black and green peppercorns there.
Used for dressing fresh vegetable salads.

Olive oil with herbs Alle erbe

Chop 6 salvia leaves, one rosemary sprig, 1 bay leaf, 1 thyme sprig and a few marjoram leaves. Pour everything into olive oil, add a few juniper berries, a little black pepper and coarse salt.
Used for steak and baked meat (watered on top).

Alle spezie spicy olive oil

In a bottle of olive oil, dip a small lemon peel, 2 bay leaves, a handful of black peppercorns and a few cloves.
Add some cinnamon powder. Used for grilled meat (watered on top).

All'aglio Garlic Olive Oil

Peel 3 cloves of garlic, mash and place in a bottle of olive oil. Add there 3 basil leaves, 1 sprig of marjoram.
Use with sauces (without tomato) for pasta, as well as rice (sprinkled on top).

If you want to gift someone a bottle, add a beautifully designed recipe card by tying it with a ribbon or string. Or a card with recipes for using this vinegar - salad or dressing. A small bouquet of dry herbs will decorate your gift well. Small bottles of various vinegars and oils can be placed in a gift basket with a special recipe book attached.

Aromatizing vegetable oil is one of the most common culinary techniques to preserve the aromas of spices and herbs.

This vegetable oil serves as an excellent flavoring addition to many hot dishes, salads, marinades and sauces. Any self-respecting culinary specialist has in stock several types of flavored vegetable oils prepared on the basis of your favorite spices, spices, or their combinations.

In this article, I will talk about the technology for making flavored vegetable oil at home and share 5 of my favorite recipes for such oils.

The basic recipe for flavored vegetable oil is simple: the selected flavoring ingredients are cleaned, thoroughly washed and dried, the desired spices are crushed or fried for a more intense flavor. You can choose any flavoring ingredients according to your taste preference.

The most common vegetable oil that is flavored is cold-pressed olive oil; it can be used at room temperature, but to achieve the best result, it is recommended to heat the oil to a temperature of 50-60 0 С - this way the aromas and tastes of the spices will open better and deeper.

Prepared herbs and spices are poured with oil and insisted in a cool, dark place for 2 weeks. After the required time has elapsed, the oil is filtered and poured into clean beautiful bottles. You can leave the spices in a container with oil, where they were infused, but in this case they must be completely covered with oil, otherwise they will deteriorate.

Flavored vegetable oil is stored for several months in tightly sealed containers in a cool, dark place.

And now I will share with you 5 of my favorite flavored vegetable oil recipes that I use very often in my dishes.

Garlic oil. The simplest and most frequently used oil in various recipes. The amount of garlic on which the oil will be infused, I determine the desired depth of taste and aroma of the oil.

Spicy vegetable oil.For this oil, I choose my favorite spices - allspice and black pepper, cloves, cardamom and star anise. Before pouring the spices with hot oil, crush or fry them in order to reveal their aroma.

Hot chili oil.This oil ranks third in my ranking of commonly used flavored vegetable oils. The amount of chili I infuse the oil on is also determined by the desired depth of flavor and aroma, but in this recipe I also take into account the degree of peppery pungency.

Basil oil.I really like to use this oil in salads made from fresh herbs and vegetables (it goes especially well with tomatoes). The ingredients I use for this oil are: fresh green basil leaves, unprocessed lemon zest, some garlic or chili.

Mediterranean spiced oil.This oil is great for many pasta dishes, minced meat, grilled vegetables and even pizza. I insist this oil on rosemary, thyme, bay leaf, garlic, black pepper and chili.

Of course, these are far from all the recipes of flavored vegetable oils that I use, but these are the most beloved and frequently used ones.

I hope this article was interesting and inspired you to create and use flavored vegetable oils. Try to enrich your recipe with an original subtle touch, which will add flavored vegetable oil created by you personally, and your dish will turn into a real culinary masterpiece!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.