Flavoured olive oils......
 

Greetings and salutations and seasons best wishes from the land
downunder!

This year, along with some carefully chosen store-bought gifts, I again
made some home-made presents for family & special friends.
Fruit mince pies, rum balls and home-made ice cream were successful and
I happily handed them over.
I have been collecting some nifty stoppered bottles (Bickford's Lime
Cordial produced a huge batch of them in the lead up to Christmas and
as we drink a ton of the stuff, couldn't bring myself to throw out the
lovely bottles...) which I thought would be ideal for infused/flavoured
oil containers.

Heated up 2-3 litres of Lupi olive oil - not quite simmering, on a very
low heat. Meanwhile I roasted four heads of imported garlic (for the
flavour) as well as 6 heads of organic garlic (to add to the bottles
once I'd bottled the oil). Once the garlic was ready I popped 6 or so
cloves into the clean, warmed bottles, added 2 sprigs of fresh dill, 5
small hot chillies (store bought & bottled in sunflower oil) then
filled with hot oil.

Second batch I eated up 1-2 litres of Lupi olive oil together with 4
sprigs of fresh rosemary and 2 bay leaves from the garden, and let
steep on low heat for about 20 minutes.

When I bottled the oil it was clear as a bell. And looked fabulous.
Within half an hour the oil had become cloudy and opaque! One bottle
has settled out and is almost clear, the other 7 however are still
cloudy........hmmm.

Could the cloudiness be a result of:
mixing sunflower/olive oil (residual on skins of chillis)?
the garlic cloves being 'mooshed' - try as I might I couldn't get the
cloves out whole once roasted and much of them were 'paste'
using fresh herbs in the bottle - they let off an alarming amount of O2
once the hot oil got to work on them?

The oil smells & tastes wonderful - just not as pretty visually, as I
had hoped.

constructive criticism gratefully accepted - still have about 10 more
bottles in stock though I confess I am leaning towards filling them
with vanilla pods & castor sugar instead.

LadyJane
--
"Never trust a skinny cook!"

The gang all came for Christmas dinner - eight of us all up.
Cranked up the Weber at 9am and first in was the whole beef rump -
smeared liberally with 2 jars of wholegrain mustard.... around 2pm
removed the roast, added soaked Hickory chips then in went the leg of
pork and the turkey breast stuffed with fruit stuffing & rolled in
proscuito...
Mum had roasted 2 gorgeous organic chickens stuffed with garlic heads &
halved lemons to add to the table.
We had hot roast beef rolls with horseradish for lunch - along with
assorted nuts, dried fruits, fruit mince pies, rum balls & the odd
bottle or four.
Around 4pm added the roast potatoes in one pan, and balsamic, brown
sugar and butternut pumpkin in another pan to the weber...
Tossed together a quick green salad, sliced up some vine ripened
tomatoes, lebanese cukes and shaved parmesan with a light balsamic
dressing..
we were all way to stuffed to the gunnels for dessert so Mum's
Christmas pud will get the taste test this weekend, New Years eve.

Spent Boxing Day moving son from home in Brisbane to the Gold Coast
where he has a new job at the casino... but as yet nowhere permanent to
live - will be crashing at rellies (grandmother) for a day or two until
he finds some shared accommodation, but starts work 8am Wednesday!
The nest is now empty save DH & yours truly... and it feels weird and
SO wrong.

Flavoured olive oils......
 

Put the garlic in the oil BEFORE heating it.

Flavoured olive oils......
 

LadyJane wrote:


> When I bottled the oil it was clear as a bell. And looked fabulous.
> Within half an hour the oil had become cloudy and opaque! One bottle
> has settled out and is almost clear, the other 7 however are still
> cloudy........hmmm.
>
> Could the cloudiness be a result of:
> mixing sunflower/olive oil (residual on skins of chillis)?
> the garlic cloves being 'mooshed' - try as I might I couldn't get the
> cloves out whole once roasted and much of them were 'paste'
> using fresh herbs in the bottle - they let off an alarming amount of O2
> once the hot oil got to work on them?
>
> The oil smells & tastes wonderful - just not as pretty visually, as I
> had hoped.

The way to get clear oil is to completely strain out any
solids before bottling. The finer the strain the better.
I use large coffee filters.

--
Reg

Flavoured olive oils......
 

"LadyJane" > wrote in message
ups.com...
> Greetings and salutations and seasons best wishes from the land
> downunder!
>
> This year, along with some carefully chosen store-bought gifts, I again
> made some home-made presents for family & special friends.
> Fruit mince pies, rum balls and home-made ice cream were successful and
> I happily handed them over.
> I have been collecting some nifty stoppered bottles (Bickford's Lime
> Cordial produced a huge batch of them in the lead up to Christmas and
> as we drink a ton of the stuff, couldn't bring myself to throw out the
> lovely bottles...) which I thought would be ideal for infused/flavoured
> oil containers.
>
> Heated up 2-3 litres of Lupi olive oil - not quite simmering, on a very
> low heat. Meanwhile I roasted four heads of imported garlic (for the
> flavour) as well as 6 heads of organic garlic (to add to the bottles
> once I'd bottled the oil). Once the garlic was ready I popped 6 or so
> cloves into the clean, warmed bottles, added 2 sprigs of fresh dill, 5
> small hot chillies (store bought & bottled in sunflower oil) then
> filled with hot oil.
(snipped)
still have about 10 more
> bottles in stock though I confess I am leaning towards filling them
> with vanilla pods & castor sugar instead.
>
> LadyJane

You might be better off filling those jars with candies, or bath salts, or
dried beans.

I remembered reading about flavored vinegars and oils a while back and just
went to Google to search "flavored oils dangers." The problem is
potential for botulism or e-coli. The concensus is that it's not a good
idea unless you keep the oil refrigerated and use it quickly. Even vinegars
have problems. Here are a few links.

http://www.ext.colostate.edu/pubs/co.../cc000804.html

http://everything2.com/index.pl?node_id=1542272

http://extension.osu.edu/~news/story.php?id=2151

Ken Kozak

Flavoured olive oils......
 

Ace Berserker wrote:
> Put the garlic in the oil BEFORE heating it.

umm...I did........
most of the garlic was heated together with the oil (whole heads, cut
in half across the horizontal) but I also roasted some garlic for a
sweeter flavour as well.

perhaps it was the roasted garlic which caused the cloudiness

thanks Ace

LadyJane
--
"Never trust a skinny cook!"

Flavoured olive oils......
 

Reg wrote:

> The way to get clear oil is to completely strain out any
> solids before bottling. The finer the strain the better.
> I use large coffee filters.
>

I was trying to achieve the same visual effect of some boutique oils -
which nearly always contain chunks of various herbs & such like
(rosemary, chilli & garlic to name just three)

They have cleared a little more today, maybe I'll pass the oil through
filter papers as you suggest.

thanks for the tip

LadyJane
--
"Never trust a skinny cook!"

Flavoured olive oils......
 

kenkozak wrote:
> I remembered reading about flavored vinegars and oils a while back and just
> went to Google to search "flavored oils dangers." The problem is
> potential for botulism or e-coli. The concensus is that it's not a good
> idea unless you keep the oil refrigerated and use it quickly. Even vinegars
> have problems. Here are a few links.

Thanks for the links - on reading through the information it seemed
most likely botulism would be a possible threat if the 'additives' and
oil weren't heated to 240-250DegF... which is what I did.
There were no 'raw' ingredients (chillies were already commercially
prepared, and the garlic was either added to the heating oil, or
roasted for 45 minutes) other than the rosemary & dill which were well
and truly scalded when I added the hot oil & then sealed the bottles
immediately.

> http://www.ext.colostate.edu/pubs/co.../cc000804.html
> http://everything2.com/index.pl?node_id=1542272
> http://extension.osu.edu/~news/story.php?id=2151

Again, thanks for the information Ken!

LadyJane
--
"Never trust a skinny cook!"

Flavoured olive oils......
 

LadyJane wrote:

> I was trying to achieve the same visual effect of some boutique oils -
> which nearly always contain chunks of various herbs & such like
> (rosemary, chilli & garlic to name just three)
>
> They have cleared a little more today, maybe I'll pass the oil through
> filter papers as you suggest.
>
> thanks for the tip

I read you loud and clear. Adding a sprig or two to the bottle
really makes for a nice visual effect. After much experience
though, I've found the only way to make 100% sure they come out
clear and stay that way is to filter them. Alas.

It's also one way to solve the botulism problem, which speaks
for itself.

--
Reg

Flavoured olive oils......
 

On Tue, 26 Dec 2006 22:29:59 GMT, "kenkozak" >
wrote:

>You might be better off filling those jars with candies, or bath salts, or
>dried beans.
>
>I remembered reading about flavored vinegars and oils a while back and just
>went to Google to search "flavored oils dangers." The problem is
>potential for botulism or e-coli. The concensus is that it's not a good
>idea unless you keep the oil refrigerated and use it quickly. Even vinegars
>have problems. Here are a few links.

If the garlic was peeled and cooked thoroughly it should have removed
any danger of botulism spores...

Ping ROCK! Flavoured olive oils......
 

"Ace Berserker" > wrote in message
ups.com...
> Put the garlic in the oil BEFORE heating it.
>

Oops, sorry. It has an opinion on garlic bread.

It makes garlic bread, and it eats Buffalo wings in the greasy steeltown
bars where it guzzle cheap draft.

Isn't that precious?