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Infused Olive Oil Recipe: How To Infuse Oil (Homemade Citrus Oil And Asian Oil)

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Learn how to infuse oil with Jordan Winery Executive Chef Todd Knoll's Infused Olive Oil Recipe. These tips and techniques for homemade citrus oil and Asian oil are perfect for vinaigrette dressing or drizzling over fish to finish a main course. Infused oils also make for great gift ideas, dinner party table decorations or place setting gifts for guests.
Ingredients
Ginger and black bean oil:
  Extra virgin olive oil 1 Cup (16 tbs) (Jordan extra virgin olive oil)
  Water 3 Cup (48 tbs)
  Hawaiian ginger 1⁄2 Cup (8 tbs), thinly sliced
  Chinese black beans 3 Tablespoon, mince
  Green scallions 1 Cup (16 tbs), thinly sliced
  Star anise 2 , toasted
Citrus oil:
  Meyer lemon leaves 2 Tablespoon, finely chopped
  Meyer lemon zest 1 Tablespoon
  Lemon thyme leaves 2 Tablespoon, finely chopped
  Bergamot peel 1 Tablespoon, slice
  Seville orange peel 1 Tablespoon, slice
  Lemon grass 2 Tablespoon, slice
  Coriander seeds 1 Tablespoon
  Grapeseed oil 1 Cup (16 tbs)
Directions

MAKING
1. For the Ginger and black bean oil: In a pan, bring the water to the 160 degrees Fahrenheit temperature.
2. In a ziplock bag, add the Hawaiian ginger, Chinese black beans, green scallions, star anise and Jordan extra virgin olive oil.
3. Force out as much air as possible out of the ziplock bag.
4. Add the ziplock bag into the pan of water. Maintain a temperature of 158 degrees Fahrenheit for 3 hours.
5. After 3 hours, pour the contents of the ziplock into a chinois strainer. Use a ladle to push the oil out of the ingredients.
6. Pour the oil into mason jars and store.
7. For the Citrus oil: Add the meyer lemon leaves, meyer lemon zest, lemon thyme zest, bergamot peel, seville orange peel, lemon grass, coriander seeds and grape seed oil into a ziplock bag.
8. In a pot, bring water to heat up to 140 degrees Fahrenheit.
9. Place the ziplock in the pot and let it sit at the same temperature for 2 hours.
10. Once done, refrigerate for 12 hours before straining.
11. Pour the contents through a chinois strainer and break ingredients with a ladle to get all flavor.
12. Pour into mason jars and store for upto a week.

SERVING
7. Use the oil within a week for making vinaigrettes or other dishes. You can also gift the mason jars.

Things You Will Need
microplane zester
swiss peeler
digital thermometer
chef's knife
chinois strainer
containers
coffee filter or cheese cloth

Recipe Summary

Difficulty Level: 
Bit Difficult
Channel: 
VeganLife
Cuisine: 
American
Taste: 
Savory
Method: 
Infused
Restriction: 
Vegan, Low Cholesterol

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