Fats are the flavor carriers in food. In addition, they can also be enriched with herbal aromas without losing their own character.
These variants of production have proven themselves:
- Simple variant:
- Pour 100% oil and 15-20% herbs into a container and leave in a room-warm and above all dark place for a few days.
- Faster variant:
- Heat 100% oil with 15-20% herbs to a maximum of 70°C and let steep for 2-3 hours
- Optionally, oil and herbs can also be vacuumed together in one bag and constantly heated in the sous vide tank
- Intensive variant:
- Infuse 100% oil and 10% herbs in a vacuum kettle for 90 minutes at 70°C and maximum negative pressure
- High end version:
- The use of a rotary evaporator
Storage:
- Strained into the original bottles through a strainer and stored in the refrigerator, the oils will keep for a few weeks without going rancid
Use:
- heat-resistant oils can be used for frying
- for gratings as a garnish or crispy component
- high-quality oils can be used as a base or component for dressings and sauces
- to taste
In this case, a rosemary olive oil was made in the “intensive variant”:
