Herb-Infused Oils and Vinegars - A Perfect Holiday Gift

Herb-infused oils add sophistication to any recipe and romance to any kitchen. They are easy to prepare, and when presented in decorative bottles or jars, make impressive gifts for just about anybody.

Infused oils can be used for sauteeing, but retain most of their aromatics when used as a base for salad dressings, marinades and sauces. Drizzled with a little aged Balsamic vinegar, they make a flavorful dip for French and Italian breads, and add pizzazz to vegetables and meats. Likewise, the vibrant flavors of steeped vinegars bring fresh salads to life, and give marinated meats and tofu an intense depth of flavor.

Aromatic herbs such as thyme, bay, rosemary, marjoram, oregano, sage and tarragon work well as they easily impart their distinct fragrances into the oil or vinegar. Herbs can be used alone or in a mixture. Spices such as garlic, chilis, cinnamon, anise and peppercorns are also commonly used. Their strong essential oils can easily overpower, but if used sparingly, they add fragrant highlights that go hand in hand with the oil and herbs.

Oils and vinegars can be infused in two ways - a hot-infusion or a cold-infusion. The cold-infusion method does not require any heating of the oil, but it does need about 2-3 weeks for steeping. So if you're in a pinch for last minute gifts, you'll be better off with a hot-infusion.

Oils steeped in herbs have a tendency to go rancid more quickly than oils on their own. Some herbs carry molds and bacteria that can transfer into the oil and ruin the batch, or worse yet, can be harmful if injested. Follow the guidelines below to ensure that your oils stay safe for consumption:

• If intended to be used for culinary purposes, infused oils should always be stored in the refrigerator.

• Consume steeped oils and vinegars within 4-8 weeks of steeping time.

• Remove the herbs once they are not fully covered by the oil.

• Steep your oils and vinegars in very clean, tight sealing glass jars. The jars also need to be completely dry, without a spot of water.

• If giving as a gift, include a tag with the first three safety guidelines along with the oil.

For an attractive presentation, choose lighter colored oils and vinegars that will allow the herbs to show through in the bottle. White wine vinegar, sherry or cider vinegars work beautifully, as well as light olive oil, sunflower and grapeseed oils. Look for pretty bottles at specialty shops like Pier 1 or Cost Plus Imports. If they do not come with corks, your local hardware store is sure to have them in many shapes and sizes.

Always start the steeping process in large, wide-mouth jars so that the herbs can easily be removed after steeping. When ready, place fresh sprigs of herbs into the decorative bottle, using a funnel to pour in the oil. Cork it, tie a ribbon around it and it's ready to go.

Article References:
Herbs, Joanna Farrow
Science of Cooking
Aromaweb.com

Garlic-Infused Oil [print recipe]
Yield: about 4 cups

This fragrant oil makes a perfect base for herb infused oils, but is more than sufficient on its own. For a smaller batch, use several cloves of garlic and fill the oil just to cover; decrease the poaching time to 20-25 minutes only.

16 garlic cloves, peeled and smashed with the side of a knife
4 cups good quality oil

Place the garlic and oil in a medium saucepan over the lowest heat setting. Keep the pot uncovered and poach the garlic very gently for 30-35 minutes. Stir frequently (every 5-10 minutes) to ensure that the oil does not scorch.

Let cool to room temperature, then strain out the garlic, preferably through a muslin cloth or cheesecloth.

Fill clean, completely dry bottles with the oil, or do a second infusing with fresh herbs. Store in the refrigerator and use within a couple months.

Aromatic Vinegar [print recipe]
Yield: about 4 cups

2 tablespoons mixed peppercorns
4 lemon slices
Two small handfuls fresh herbs
6 bay leaves
4 cups good quality vinegar

Divide the peppercorns, lemon slices, fresh herbs and bay leaves between two clean, dry pint-sized bottles with wide mouths.

Bring the vinegar to a boil in a medium saucepan. Let it cool slightly and pour it over the herbs and spices in the jars. Let the vinegar cool to room temperature, cover tightly and steep in a cool place for three days.

Strain the vinegar through a muslin cloth or cheesecloth.

Place fresh springs of herbs and peppercorns into decorative bottles. Fill the bottles with the vinegar and cork up the bottles. Store in a cool, dry place for several months; the flavors will continue to develop over time. Remove the herbs once they are not fully covered by the vinegar.

Herb and Spice Oil [print recipe]
Yield: about 4 cups

Several large sprigs rosemary, basil, sage, thyme, marjoram, oregano ortarragon (or a combination)
Small handful dried chili peppers, cinnamon sticks, cardamom pods, coriander seeds or pepprcorns (or a combination)
6 bay leaves
4 cups good quality oil

Cold-Infusion Method - Divide the herbs and spices between two clean, dry pint-sized bottles with wide mouths. Pour the oil over the herbs and cover tightly. Store the bottles in a cool place for 2 weeks, checking once a week for flavor development. (Skip to Straining and Storing, below.)

Heat-Infusion Method (Crockpot) - Place the herbs, spices and oil in a crockpot on the lowest setting possible. Steep for two hours, stirring frequently, about every 10-15 minutes. (Skip to Straining and Storing, below.)

Heat-Infusion Method (Stovetop) - Place the herbs, spices and oil in a medium pot over very low heat. Keeping the pot uncovered, poach herbs very gently for 30-35 minutes. Stir frequently to ensure that the oil does not scorch. Cool the oil to room temperature.

Straining and Storing - Strain the oil through a muslin cloth or cheesecloth. Strain a second time. Place fresh sprigs of herbs and a small handful of spices into decorative jars. Pour the oil over the herbs and cork the bottles. Store in the refrigerator and use within a couple months. Remove the herbs once they are not fully covered by the oil.

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