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How to make Infused Oil

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Step 3: Culinary Oil:draining and storing

  • After a week drain off the oil into a clean dry jar using a sieve (for larger herbs) or cheesecloth or coffee filters.
  • Taste the oil to see if the flavour is strong enough
  • If you want it stronger add more herbs/spices to the oil, close the lid and place back in the sunny spot for another week.
  • Repeat as needed.
  • If you are happy with the flavour, pour the oil into a nice glass bottle, you can also add a fresh sprig of herb to make if look fancy.
  • Store in a cool dry place or better still, in the refrigerator.
 
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