Flavored Oil Tips
Source of Recipe
Ellie Topp
Flavored oils are made by steeping foods such as herbs, chili peppers, citrus rind or even nuts in canola oil. The safest and easiest way to transfer the flavor from such foods is to heat the canola oil with the flavoring ingredients, at a low oven temperature, for a specified time. This allows the water in the food to evaporate, and the flavor of the food to be infused with the oil.
Be wary of instructions for making flavored oils which suggest using fresh produce, and where the oil is not heated. If the water is not driven out of the flavoring food, there is a risk of a botulism toxin developing in the oil. This toxin, produced by a bacteria called Clostridium botulinum, is able to grow in oil when a fresh food is present to provide moisture. Heating the oil and its flavoring foods removes this moisture and the opportunity for the toxin to grow.
The best container to use in making flavored oils is a 2 cup (500mL) glass measuring cup. The handle is convenient for removing the cup from the oven, and the spout allows for easy pouring.
Should you not have a 2 cup measure, use an empty 28 oz (796mL) tin can - the size commonly used for canned tomatoes. Wash and dry the can, removing the label and the lid. Use the clean tin to hold the canola oil and the flavoring foods. If you use any other containers than the two specified, the heating time may vary, and it will be necessary to measure the temperature of the oil to determine when it has reached the required temperature. Use a candy thermometer and heat the oil in a 300 degrees F (150 degrees C) oven until the temperature of the oil reaches 250 degrees F (120 degrees C).
It is possible to make two or more different flavored oils at the same time. Two containers can be heated at the same time in the oven, but it is important not to use more than 1 cup (250mL) of oil per container or to use a different container from that called for in the method. Once heated to the correct temperature, the oil should be cooled, then refrigerated at all times and used within one month.
After heating, the finished oil should be clear and the vegetables well browned. A cloudy appearance after the oil is strained, or a separate layer at the bottom of the bottle indicates that moisture is still present in the oil. If this should occur, the oil should be heated until it becomes clear, or refrigerated and used within one month.
Culinary Advice
Ellie Topp has a graduate degree in food science /microbiology and holds the designation of Certified Culinary Professional with the International Association of Culinary Professionals. Currently working as a food consultant, she writes a monthly food column and has co-authored four best selling cookbooks, More Put A Lid On It!, Put a Lid on It!, Healthy Home Cooking and Meals Microwave Style.
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Few foods have the intensity of taste found in a flavored oil. Just a few drops of a specialty oil can greatly enhance a wide variety of food. And since very little is needed, it is easy to trim the fat in your diet by using a flavorful oil to replace toppings of butter, cheese or rich sauces. Canola oil is the perfect choice for making flavored oils - the light texture and mild taste allows the flavor of a potpourri of ingredients to shine through. (Ellie Topp, Professional Home Economist)
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Making a Flavoured Oil... As Easy as 1, 2, 3
Check out the flavored oil resources for a chart of how to measure units and for specific recipes!
1. Choose one or a combination of several ingredients. Measure the amount carefully as indicated for 1 unit or multiples of 1 unit. A maximum of 6 units may be used of the same or different foods. If desired, you may add one or two of the "extra ingredients" without increasing the time for processing the oil.
2. Pour 1 cup (250 mL) canola oil into a 2 cup (500 mL) glass measuring cup and add the flavouring ingredients as determined. Set the container on a pie plate in the centre of the oven. Heat at 300 0F (150 0C) for the time indicated in the chart for the number of units you are using. If possible, use a candy or digital thermometer to ensure the oil has reached the required temperature of 250 0F (120 0C). Remove to a rack to cool for 30 minutes.
3. Line a small strainer with a coffee filter. Saturate coffee filter with regular canola oil so that the flavoured oil is not absorbed and lost in the filter. Strain oil into a clean glass jar, cover and store in the refrigerator at all times. Use oil within a month.
Ideas using Flavored Oils
Drizzle flavored canola oil over cooked vegetables or before roasting or grilling.
Mix leftover green beans with flavored canola oil, refrigerate and serve as a side dish salad.
Sprinkle flavored canola oil over poached or steamed chicken or fish.
Splash cooked pasta with flavored canola oil and serve as a side-dish with meat, fish or poultry.
Toss cooked rice with flavored canola oil and mix with cooked vegetables ala pilaf with zing!
Spritz popcorn with flavored canola oil.
Roll potato wedges in flavored canola oil before oven roasting or cooking in a foil packet on the barbeque.
Paint pizza dough or soft tortilla shells with flavored canola oil before adding topping or filling.
Brush 1 inch (2.5 cm) French or rye bread slices with garlic flavored canola oil & toast to golden brown.
Saute onions or mushrooms in flavored canola oil.
Oil is not a preservative. If making flavored oils and pesto without heating, treat the finished product as a fresh product. Use within 1 or 2 days and keep refrigerated.
Try fresh herbs (check local farmers' market, grocery store or greenhouse!)
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