Herbal Butters and Oils: Tips
December/January 2010
By Patsy Bell Hobson
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Photography by Howard Lee Puckett
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Herbal Oils as Gifts
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Because recipients often will want to save your gift, remind them that infused oil should be refrigerated and used within one week. Another option is to give a bottle of good-quality oil accompanied by your “secret recipe” of mixed, dried ingredients and the recipe instructions. The separate herb and oil combinations can be transported in a gift bag or basket without the need for refrigeration. The recipient can then mix the herbs and oils for use and store any leftovers in the refrigerator.
Add a tag detailing mixing instructions and safe handling. Between using dried ingredients and directions for safe handling practices, you virtually ensure the oils will be safe. It is unlikely that well-dried ingredients would pose a threat anyway, but delaying the introduction to the oil and refrigerating creates an added level of safety.
I like to use lemony herbs and lemon zest to make an oil. Then I add a decorative slice of dried lemon to the bottle.
Uses for Infused Oils
• Drizzle over fresh tomatoes
• Toss with pasta
• Brush on meats and vegetables when grilling
• Use to make salad dressings
• Use as a dip for French bread
Tips for Infusing Oil
• Start with clean, dry herbs. Rinse fresh herbs and pat dry with paper towels.
• Sterilize jars or bottles; dry completely.
• Dried herbs, whole dried red chile peppers, dried crushed red pepper flakes and/or peppercorns may remain in the flavored oil.
• Fresh herbs, lemon strips or zest, and sun-dried tomatoes must be removed by pouring the oil through a wire-mesh strainer and discarding the solids.
• Fresh basil, bay, chives, cilantro, dill, marjoram, mint, oregano, rosemary, savory, tarragon and thyme may be used to flavor oils.
• For gift giving, pour infused olive oil into small, sterilized decorative glass bottles. Include a recipe, storage instructions and a note to discard oil in one week.
• Do not use flavored oils for frying.