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Homemade Infused Oil for Vegetarian Dishes – vegetarian recipe
Stav Kogan

Homemade Infused Oil for Vegetarian Dishes

An incredibly easy recipe for homemade infused oil to transform simple vegetarian dishes. Customize with herbs, spices, or aromatics like garlic to create a gourmet finishing touch for pasta, roasted vegetables, and more.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 ½ cup
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (120 ml / 4.1 fl oz) Extra virgin olive oil or neutral oil, like grapeseed or corn
  • Pinch of saltChoose ONE of the following flavoring options:Herbs
  • ¼ cup (15 g / 0.53 oz) Washed and thoroughly dried fresh herb leaves: rosemary, thyme, tarragon, marjoram, oregano (or 1-2 dried bay leaves)Spices
  • 1 tbsp (15 g / 0.53 oz) Whole spices: star anise, peppercorns, cloves, allspice, dried chilesAromatics
  • 2 Garlic cloves, lightly crushed
  • 2 tbsp (30 g / 1.06 oz) Ginger slices, roughly chopped shallots, or scallions
  • If your finished oil's flavor is too strong, simply dilute it by stirring in a little more fresh, unflavored oil.
  • It is crucial that fresh herbs are completely dry before you add them to the oil. Any moisture can cause dangerous splattering and will make the oil spoil much faster.
  • For a more intense flavor from whole spices like peppercorns or cloves, give them a quick, gentle crush with the flat side of a knife before adding them to the pan.
  • Use this oil as a finishing drizzle over soups, pizza, and roasted vegetables, or mix it with balsamic vinegar for a simple, delicious bread dip.

Method
 

  1. Combine the oil, salt, and your chosen flavoring (herbs, spices, or aromatics) in a small saucepan. 2.
  2. Place the pan over low heat.
  3. Warm the mixture gently until it just begins to sizzle.
  4. Do not let it boil or smoke. 3.
  5. Continue to cook over low heat for another 5-7 minutes, allowing the to gently toast and the oil to become very fragrant. 4.
  6. Remove the saucepan from the heat and let the oil cool completely to room temperature. 5.
  7. Strain the cooled oil through a fine-mesh sieve into a clean, dry bottle or airtight container. 6. Seal and store in the refrigerator. For best flavor and safety, use within one week.

Nutrition

Calories: 120kcalFat: 14g

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