From homemade infused oils to enhance your culinary foods to DIY gift ideas, this step-by-step guide will show you what you need to know.
Herbs are known throughout history for their incredible health benefits. With high-quality oil and dried herbs, you can create your own DIY infused oil perfect for culinary use. They also make for a great gift. Let’s make some healthy infused oils that you can add to your daily cooking for a flavor boost.
What you’ll need
- Dried or fresh herbs
There are countless numbers of herbs that you can use when infusing oils, depending on your needs. Always opt for organic herbs when infusing oil and drying your herbs—wilting fresh herbs on your counter for 10-12 hours before bottling will reduce mold and your oil from going rancid. Never use herbs that show any signs of decay.
Common herbs to use:
- Bay leaves
- Citrus peel
- Premium grade oil
When choosing which oil to use, you should go for lighter olive oil or one of the below choices:
- (2) Glass containers with lids
It’s highly important to sterilize your jars before using them. You can either put them in the dishwasher using a normal rinse cycle or in your oven on a newspaper at 275 degrees Fahrenheit for 20 minutes. This will help kill any lingering bacteria that may create unwanted mold in your oil. For storage, an amber glass can block light and may help keep your infused oil lasting longer.
- Cheesecloth or fine mesh strainer
Two methods: quick vs. sun method
Dried or fresh herbs of choice
Light cooking oil of choice
- Remove any soil on the herbs and check for any insects. Wash your herbs by rinsing them off and drying them. For fresh herbs, wilt them for roughly 12 hours to remove excess water. Extra water will cause the oil to go rancid during the infusion.
- Sterilize your jars and set them aside.
- Take dried herbs and press slightly with a rolling pin to release oils, also known as bruising.
- Follow directions 1 to 3.
- In a pot on medium heat, bring oil to 100 degrees Fahrenheit. Add dried herbs and allow them to infuse for 1-2 hours. Remove from heat and allow to cool completely. Pour oil through cheesecloth or fine mesh strainer into a sterilized jar. Cover with lid and keep out of direct sunlight for storage.
- Follow directions 1 to 3.
- Fill jar with herbs so you have 2 inches remaining above herbs to cover with oil.
- Pour oil over herbs, so you have about an inch of oil covering.
- Set in a sunny area for 2 to 3 weeks, removing any herbs that may float to the top. Make sure herbs are fully submerged and remove any floating herbs that may cause mold.
- Strain oil through cheesecloth or fine mesh strainer into a sterilized jar. Cover with lid and store in a cool dark place.
If you are going to give these as a gift, make sure to provide a card with the below note.
Note: Homemade infused oils will not keep as long. Once you begin using it, make sure to use it within 2-3 months. I suggest putting a “use by” date or label so you can remember the infusion date.
This DIY infused oil is a great way to enhance your daily cooking and the perfect gift idea made with love. Depending on the herbs you use, the combinations can be endless, so feel free to mix herbs and have fun with this.