Flavoured Oils

These can be used on salads, finishing off dishes, cooked meat and fish.

Herb Oil

Makes 250ml

• 25g  Fresh flat leaf parsley
• 10g Chives
• Basil Leaves
• Fresh spinach
• 250ml Vegetable oil

Blanch the herbs and spinach for 1 minute in boiling water.
Remove, Drain well , place with the oil in a liquidiser and blitz until combined.
Pass through muslin cloth and store in sterilized long neck bottles.


Mint Oil

Makes 150ml

• 100g Mint
• 150ml Oil
• Three tablespoons of salt

Blanch mint in boiling water for 30 seconds.
Refresh and squeeze the water out.
Place in blender and slowly add the oil.
Allow to se overnight and decant into bottles.


Garlic Oil

Makes 250ml

• 250g of vegetable oil
• Three tablespoons of crushed and chopped garlic

Heat the oil in a pan, add the crushed garlic, heat until the garlic has become golden in colour and then allow to cool.
Add to the oil.
Decant into sterilized bottles.

Vanilla Oil

Makes 200ml

• 200ml vegetable Oil
• Five whole, vanilla pods
• Two , Vanilla pods used
• 50ml of Vanilla extract

Warm the oil to about 60c or there about.
Add the vanilla , To extract most flavour from the vanilla, Scrape the seeds out!
Decant into sterilized bottles.