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Useful culinary techniques from the world’s most renowned chefs.
Culinary Techniques
Oil Infusion

Oil Infusion

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Infused oils are an all too seldom explored outlet for culinary creativity, and as well as allowing a superb opportunity to blend flavours in interesting ways, they also make great gifts that can be tailored perfectly to the recipient.
Instructions:
  • Start with 250g dried or 500g fresh herbs and 750 ml high quality olive oil and adjust to taste.

  • Hot infusion method:
  • Recommended for dried chilies, garlic, mushrooms, ginger, cayenne, pepper, curry, dried lemon grass or other Asian spices.
  • -Crush herbs with the back of a knife to release flavours.
  • -Stir herbs and oil together and simmer at medium heat for 20 minutes.
  • -Leave to cool.
  • -Remove the herbs, or leave in to allow flavours to become stronger over time.
  • -Keep in a sterilized, tightly sealed bottle in a dark place for up to two weeks.

  • Cold infusion method:
  • Recommended for fresh herbs such as rosemary, oregano, mint and mustard.
  • Crush herbs with back of knife to release more flavours.
  • Fill a sterilized jar or bottle with herbs and cover with oil.
  • Close tightly and shake well.
  • Store for two to six weeks in a location where it will receive direct sunlight to help the herbs release more flavour.
  • Taste every two weeks until you achieve the desired flavour.
  • Remove herbs if you don’t want the flavour to become stronger over time.
  • Store the bottle in a dark place for up to two months from the date the olive oil was opened.
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