Flavoured Oils

Name: Flavoured Oils
Ingredients: Tangy Citrus Oil; 1 lemon (small); 1 orange (small); 1/3 cup extra virgin olive oil; 1 bay leaf (fresh or dried); 1/2 teaspoon black peppercorns (whole); Hot Chilli Oil; 2 chilies (red bird's eye specified); 1/3 cup extra virgin olive oil; 1/2 teaspoon black peppercorns (whole); 2 sprigs thyme (fresh); Fresh Herb Oil; 1/3 cup extra virgin olive oil; 2 sprigs thyme (fresh); 1 sprig rosemary (fresh); 1 sprig oregano (fresh)

16 ingredients

8 steps

Ingredients

Tangy Citrus Oil
1 lemon (small)
1 orange (small)
1/3 cup extra virgin olive oil
1 bay leaf (fresh or dried)
1/2 teaspoon black peppercorns (whole)
Hot Chilli Oil
2 chilies (red bird's eye specified)
1/3 cup extra virgin olive oil
1/2 teaspoon black peppercorns (whole)
2 sprigs thyme (fresh)
Fresh Herb Oil
1/3 cup extra virgin olive oil
2 sprigs thyme (fresh)
1 sprig rosemary (fresh)
1 sprig oregano (fresh)

Directions

1

Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
2

Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
3

Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
4

Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
5

Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
6

Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
7

Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
8

Transfer to a heatproof serving bowl and serve immediately with crusty bread.