I am one of these people who are highly susceptible to the marketing ploy that are flavored condiments. To give you an example: right now in my fridge there are seven different kinds of mustard, each flavored with different spices (there’s horseradish mustard, honey mustard, tarragon mustard, and so on). If you look further you’ll see a bunch of oils (rosemary oil, chili oil, garlic oil) and right next to the oils, there are the vinegars (raspberry vinegar, apple vinegar, pomegranate vinegar…). You get the picture. Put anything flavored and nicely packaged in front of me and I’ll compulsively buy it. But, in the meantime, I have a vague feeling that I am being scammed. The husband just raises his eyebrows when he sees me putting yet another olive oil or vinegar in the shopping cart while explaining frantically why I really, really need to buy them. (Sometimes I sneak them in when he isn’t looking and make an innocent face at the cash register when the cashier rings it up). I think he thinks I’m an addict… a flavored condiment shopaholic. He’s right. So, in order to appease my addiction without feeling like a gullible advertising monkey, I decided to make my own herb-flavored olive oil. And let me tell you, I was shocked, shocked by the outcome. It was as easy as can be.
Ingredients:
your favorite herbs and spices (rosemary, thyme, basil, garlic, etc.)
extra virgin olive oil
glass bottles (with a cork or a screw-on top)
Clean and dry your herbs and spices (I used rosemary and thyme and I am planning to make one with little chili peppers). Bruise the herbs lightly so that they release fragrance/flavor and place them inside the bottles. Warm up olive oil and pour through a funnel
Adapted from: The Encyclopedia of Herbs, Spices, & Flavorings
I was going to make flavored oils for Christmas one year until someone on TV (I think Sara Moulton) mentioned how it’s easier for them to go bad – thus, the “clean the herbs” step. She also recommended storing in the fridge, I think. Mmm, tarragon mustard…
Plus the bottles look awesome! & appearance is part of the fun…
@Coleen: I think that their lifespan is about two months, but in our house we go through olive oil like its nobody’s business.
@Grant: Thanks! They do look pretty cool.
This is a timely article for me….just last night I had this discussion and I plan to try my own. Thanks
Kasha,
I have been looking for this receipe for a while now. Just like you, I have decided to stop being gulliable to marketing gimmicks (whenever possible). I have just added this to my list of “make it yourself” list.
@Jamaican Foodie and Anne Njuguna: They are really easy to make, I should have started making them myself a long time ago. Let me know how yours turn out and if you have tried any interesting herb/spice combinations.