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Hot oil. Flavored Vegetable Oil How to Make Spicy Olive Oil for Pizza

Aromatizing vegetable oil is one of the most common culinary techniques to preserve the aromas of spices and herbs.

This vegetable oil serves as an excellent flavoring addition to many hot dishes, salads, marinades and sauces. Any self-respecting culinary specialist has in stock several types of flavored vegetable oils prepared on the basis of your favorite spices, spices, or their combinations.

In this article I will talk about the technology for making flavored vegetable oil at home and share 5 of my favorite recipes for such oils.

The basic recipe for flavored vegetable oil is simple: the selected flavoring ingredients are cleaned, thoroughly washed and dried, the desired spices are crushed or fried for a more intense flavor. You can choose any flavoring ingredients according to your taste preference.

The most common vegetable oil that is flavored is extra virgin olive oil; it can be used at room temperature, but to achieve the best result, it is recommended to heat the oil to a temperature of 50-60 0 С - so the aromas and tastes of the spices will open better and deeper.

Prepared herbs and spices are poured with oil and insisted in a cool, dark place for 2 weeks. After the required time has elapsed, the oil is filtered and poured into clean beautiful bottles. You can leave the spices in a container with oil, where they were infused, but in this case they must be completely covered with oil, otherwise they will deteriorate.

Flavored vegetable oil is stored for several months in tightly sealed containers in a cool, dark place.

And now I will share with you 5 of my favorite flavored vegetable oil recipes that I use very often in my dishes.

Garlic oil. The simplest and most frequently used oil in various recipes. The amount of garlic on which the oil will be infused, I determine the desired depth of taste and aroma of the oil.

Spicy vegetable oil.For this oil, I choose my favorite spices - allspice and black pepper, cloves, cardamom and star anise. Before pouring the spices with hot oil, crush or fry them in order to reveal their aroma.

Hot chili oil.This oil ranks third in my ranking of commonly used flavored vegetable oils. The amount of chili I infuse the oil on is also determined by the desired depth of flavor and aroma, but in this recipe I also take into account the degree of peppery pungency.

Basil oil.I really like to use this oil in salads made from fresh herbs and vegetables (it goes especially well with tomatoes). The ingredients I use for this oil are: fresh green basil leaves, unprocessed lemon zest, some garlic or chili.

Mediterranean spiced oil.This oil is great for many pasta dishes, minced meat, grilled vegetables and even pizza. I insist this oil on rosemary, thyme, bay leaf, garlic, black pepper and chili.

Of course, these are far from all the recipes of flavored vegetable oils that I use, but these are the most beloved and often used.

I hope this article was interesting and inspired you to create and use flavored vegetable oils. Try to enrich your recipe with an original subtle touch, which will add flavored vegetable oil created by you personally, and your dish will turn into a real culinary masterpiece!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

1 head of fresh garlic

3 - 5 black peppercorns

3 - 5 red peppercorns

1/4 hot pepper pod (if you like very hot sauces)

For lemon olive oil required:

3 tbsp. olive oil

2 - 3 sprigs of fresh rosemary or 1 tablespoon dried

1 bay leaf

1 sprig of oregano (oregano) or 1/2 tsp dried

1 sprig of thyme (thyme) or 1/2 tsp dried

5 black peppercorns

Cooking garlic oil at home (warm method):

    Rinse the garlic and rosemary, dry thoroughly. If even a little moisture remains, then it will then float ugly in the finished oil.

    We disassemble the garlic head into teeth. They can be cleaned or not cleaned (this does not play a big role). But be sure to cut the roots of the garlic cloves.

    Lightly crush a sprig of rosemary with a spoon.

    Pour the oil into a pot or ladle. We will warm it up in a water bath.

    Place a large pot of water on the stove and bring the water to a boil. Put the dish with oil on top of the pan, so that the bottom of the container with oil touches the water.

    Heat the oil for 4 - 5 minutes, then put the garlic, rosemary and pepper in it. While stirring, heat for another 4 - 5 minutes.

    Then pour the oil along with the seasonings into a clean, dry jar, add part of the pepper pod, if you like spicy. Close the jar with a lid and wrap it with a towel.

    When the oil has cooled, it can be refrigerated and stored for about a year. Such oil will be ready for use in 4 - 6 hours. The taste will be mild at first, but over time garlic oil will become a little sharper.

Cooking lemon olive oil with herbs(classic method):

    We wash the herbs and dry them thoroughly. If a little moisture remains, then it will surely float in the finished oil. It's not very pretty.

For the preparation of fragrant oil, choose a container with a wide neck so that grass shoots, pieces of vegetables and fruits, and so on can easily pass into it. The ideal option is a glass bottle (jar) with a wide neck and a screw cap. If you do not have such a capacity - do not be discouraged! Insist vegetable oil in regular glass jars. When it's done, just pour it into a pretty bottle.

Choosing oil

Choosing raw materials for infusion


  • Vegetables: , and many others;
  • Fruits: orange, lemon, tangerine and zest;
  • and(dried) ;
  • : cloves, cinnamon, allspice and black pepper, cardamom and others;
  • Herbs:, dill, parsley, and so on
to infuse the most fragrant oil, you can always visit our market by comparing the offers of different online stores.

Marjoram garden Scandi RUB 14
Russian Vegetable Garden

Coriander (Cilantro) Amber 17 rbl
Russian Vegetable Garden

Mint Moskvichka 15 rbl
Russian Vegetable Garden

Tarragon Gribovsky RUB 14
Russian Vegetable Garden



The above ingredients can be used individually or combined to your liking. Infusing oil is extremely exciting: by changing the composition and amount of certain components (herbs, spices, fruits, etc.), you can get an amazing taste and aroma of the final product.

Secrets of making aromatic oil

To prepare aromatic oil correctly, it is necessary not only to know the technology and recipe, but also to take into account some important nuances:
  • insisting vegetable oil on herbs, it is better to give preference to fresh herbs - it will give it a richer aroma than dried;
  • before placing in the container, spicy herbs need to be slightly wrinkled in your hands;
  • you can use the herbs whole or pre-chop them with a knife. Citrus zest is laid both in rather large pieces and crushed.


The main rule which should remain the same regardless of what you decide to use for insisting - raw materials must be dry... Anything that requires washing (vegetables, fruits, herbs) - wash. But be sure to dry them before placing them in a container. Do not neglect this rule: water that gets into a container with oil can nullify all your efforts.

Having dealt with the containers, raw materials and utensils for infusing aromatic oil, we pass on to the secrets of its preparation.

How to make aromatic vegetable oil

It can be made in three different ways - depending on the recipe and the raw materials used.

Method number 1

Ideal for flavoring oils with various herbs or a mixture of them. It consists in the following:
  1. The vegetable oil is heated over low heat, not boiling. The oil temperature should be around +80 ... + 85 ° C.
  2. Herbs (herbal mixtures) are put in oil, allowed to cool and only after that they are poured into prepared containers.
  3. Insist for about 2-3 weeks, depending on how rich the taste and aroma you want to get.
  4. As soon as the oil is infused, it is filtered.
  5. Store in a cool dark place for about six months.


Method number 2

Good for flavoring oils with ground spices:
  1. The spices are ground in a coffee grinder.
  2. Transfer them to a clean dry container and fill with vegetable oil at room temperature.
  3. Insist for 5 to 10 days (as soon as the spices settle and the oil becomes completely transparent, it is ready).
  4. It is necessary to use the oil infused according to this method within 1-2 months after preparation.


Method number 3

Use it to flavor oils with fruits and vegetables:
  1. Vegetables or fruits are thoroughly washed and wiped dry.
  2. Using a blender, grind in mashed potatoes.
  3. Bring the mashed potatoes to a boil over low heat, pour in vegetable oil, mix well and pour into a bowl for infusion.
  4. Insist from 3 to 5 weeks.
  5. The finished oil is either used in this form, or filtered through several layers of gauze.
  6. The shelf life is about 6 months.

Storing fragrant oil

homemade flavored oils, preferably in a dark cool room: cellar, basement.


Store in a cool, dark place

Using aromatic vegetable oil


  • Basil oil goes well with fish and vegetables;
  • Cinnamon and clove oil used in the preparation of sweet pastries;
  • Rosemary oil will emphasize the taste of meat and rice dishes;
  • Thyme oil will brighten the taste of pizza and vegetable pies;
  • Lemon oil or lemon zest will successfully complement the taste of fish;
  • Cumin oil goes well with vegetable dishes;
  • Coriander oil will complement the taste of savory pastries and vegetables.
And now the fun part is the recipes.

You will need:

  • cloves - 5 pcs;
  • cinnamon - 3 sticks.


Recipe:

  1. Cinnamon and cloves are ground in a coffee grinder.
  2. The dishes for the infusion of oil are thoroughly washed and dried.
  3. Chopped spices are poured into a dry, clean container, poured with vegetable oil at room temperature.
  4. Insist for about a week.
  5. Used for making sweet pastries.

You will need:

  • light olive oil - 450 ml;
  • mint - 4 branches;
  • allspice - 3 peas.


Recipe:

  1. The mint is sorted out, washed thoroughly and allowed to dry.
  2. Then it is transferred to a clean dry dish, allspice is added and poured over with hot olive oil (the sprigs of mint should be completely covered with oil).
  3. Insist 3-4 weeks.
  4. After the specified time, it is filtered and stored in the refrigerator.

You will need:

  • light olive oil - 450 ml;
  • salvia leaves - 5 pcs;
  • marjoram leaves - 3 pcs;
  • thyme - 1 sprig;
  • rosemary - 1 sprig;
  • bay leaf - 2 pcs.


Recipe:

  1. The herbs are thoroughly washed and laid out on a towel to dry.
  2. Put salvia leaves, marjoram, rosemary sprigs, thyme and bay leaves in a clean, dry dish.
  3. Heat the olive oil over low heat (not boiling) and pour the herbs so that it covers them completely. Or put greens in heated olive oil, let it cool, and pour everything together in a clean dry container.
  4. Insist for 3 weeks, after which it is filtered and stored in a dark cool room or refrigerator.

You will need:

  • refined sunflower oil - 450 ml;
  • garlic - 5 cloves;
  • basil - 1 sprig;
  • marjoram - 1 sprig.


Recipe:

  1. Garlic is peeled, washed and kneaded in a mortar or crushed using a garlic press.
  2. Basil and marjoram are washed and allowed to dry.
  3. Chopped garlic, basil and marjoram sprigs are placed in a container with heated olive oil.
  4. After the oil has cooled, it is poured together with the rest of the ingredients into a clean, dry container.
  5. Insist for about 3 weeks, then filter and store in a dark cool room.

Advice: Instead of basil and marjoram, you can use rosemary in this recipe.

You will need:

  • light olive oil - 600 ml;
  • lemon - 3 pcs (small);
  • cloves - 9 pcs.


Recipe:

  1. 3 cloves are stuck into each lemon.
  2. The jar for the infusion of oil is thoroughly washed, sterilized, dried. Then they put lemons in it and pour over warmed olive oil.
  3. Insist for about 3 weeks.
  4. As soon as the oil is infused, the lemons are taken out.
  5. Store in a cool dark place.

Advice: Instead of whole lemons, you can use only the rind.

You will need:

  • lemon - 200 g;
  • olive oil - 800 ml;
  • celery - 5 branches;
  • salt - 1 tsp.


Recipe:

  1. Lemons are thoroughly washed and wiped dry.
  2. Together with the peel, cut into small pieces or circles.
  3. Sprinkle the sliced ​​lemons with salt.
  4. The celery sprigs are washed and allowed to dry.
  5. The dishes are thoroughly washed, sterilized and dried.
  6. Lemons and celery sprigs are placed in a container and poured over with warmed olive oil.
  7. Insist 2-3 weeks in a dark place at room temperature.
  8. The finished oil is filtered, poured into a dry, clean container and stored in a refrigerator or in a dark cool room.

You will need:

  • olive oil - 100 ml;
  • black pepper (peas) - 3 pcs;
  • allspice (peas) - 3 pcs;
  • anise grains - 1/4 tsp;
  • nutmeg (ground) - on the tip of a knife;
  • cinnamon (ground) - on the tip of a knife.


Recipe:

  1. Pepper (black and allspice) and anise are ground using a coffee grinder.
  2. Mix with cinnamon, nutmeg and transfer to a clean, dry container.
  3. Pour over with olive oil at room temperature.
  4. Insist 8-10 days.
  5. Store the oil in a tightly closed container at room temperature.

You will need:

  • refined sunflower oil (or olive) - 500 ml;
  • fresh basil leaves - 30 pcs.


Recipe:

  1. Basil leaves are thoroughly washed and transferred to a towel to dry.
  2. Pour vegetable oil into a clean dry container, put dried basil leaves in it, put on fire.
  3. Bring the oil to a temperature of + 85 ° C over low heat.
  4. Then remove the container from the stove, allow the oil to cool, filter and pour into clean, dry bottles.

You will need:

  • fresh dill - 5 branches;
  • dill seeds - 1 tsp;
  • black pepper (peas) - 10 pcs.


Recipe:

  1. Fresh sprigs of dill are sorted out, washed and allowed to dry.
  2. Then the greens are finely chopped with a knife.
  3. Dill seeds are ground with a coffee grinder.
  4. The dishes for cooking oil are thoroughly washed and sterilized.
  5. Sunflower oil is put on low heat, heated, not allowing it to boil, and chopped seeds and dill are placed in it.
  6. As soon as the oil has cooled to room temperature, it is poured (without filtering) into a sterilized container.
  7. The dishes with oil are corked and infused for 7-10 days at room temperature, after which they are filtered.
  8. Store in the refrigerator.

You will need:

  • refined sunflower oil - 450 ml;
  • porcini mushrooms (dried) - 50 g;
  • a mixture of dried Provencal herbs - 1 tsp.

Chili oil is one of the most basic spices in Chinese cuisine. In fact, it is a pungent and incredibly aromatic mixture of vegetable oil and hot pepper. To obtain a brighter taste, other spicy spices are added to the mixture - star anise, cinnamon, garlic, Sichuan pepper, ginger, etc.

The process of making chili oil is extremely simple and takes only a few minutes, and the fantastic aroma of fried spices not only awakens the appetite, but also brings an atmosphere of warmth and home comfort to the house. This is partly why today, as it was centuries ago, despite the abundance and availability of industrial versions of chili oil, the seasoning is still preferred to be prepared at home. Even a few drops of chili oil can enhance the look and taste of almost any dish.

Viscous, spicy, orange-red chili oil goes well with salads and fresh vegetables as well as more substantial dishes like meat, fish, noodles and stews. Chili oil is also served as a sauce for savory varieties, and is used in marinades and soups.

Despite the high concentration of hot peppers, chili oil has a multifaceted taste. Added in small amounts, chili oil enhances and reveals the taste of other components of the dish, bringing warming notes and a whole bunch of spicy aromas. Try it!

In its simplest form, you will need red pepper and vegetable oil to make chili oil.

Vegetable oil: peanut, grape, sesame, soy or common vegetable, with a neutral odor. Light olive oil can also be used, but it tends to harden when stored in the refrigerator - this should be taken into account.

Pepper- dried hot red pepper. You can buy ready-made pepper flakes or grind dried hot pepper pods yourself.

These are basic ingredients, to which a few additional ones are usually added to give the seasoning a unique taste and make the aroma even more spicy.

The most popular options are Sichuan pepper, sesame seeds, star anise, bay leaf, five spices, and cinnamon. You can add all or some of them, experimenting with the saturation and flavor nuances.

One or two pieces of ginger root added to the oil are also optional ingredients. The ginger nibs help determine when the oil will reach the optimum temperature and also slightly flavor it.

Combine hot pepper flakes, ground red pepper, Sichuan pepper, sesame seeds and Five Spices.

Grind the spices. You can use ready-made ground spices, but if you have a choice, give preference to whole ones, so the mixture will turn out to be more aromatic.

Place the spices in a ceramic or clay container. Add 2 whole star anise stars and 2 bay leaves.

Measure out the oil and add one or two slices of ginger to it. Heat the oil over medium-high heat until the ginger pieces are crinkled and dark golden in color.

If there is no ginger, watch the oil and turn off the heat as soon as a slight smoke appears above the surface. If you missed this point and the oil overheated, turn off the heat and wait until the smoke has subsided before adding the oil to the spices.

Carefully, in a thin stream, pour the hot oil into the spices. The mixture will sizzle and bubble. The hot oil will fry the spices and reveal their aroma.

Stir the mixture thoroughly and let sit for 3-4 minutes. Then remove the star anise and bay leaf - these spices have a very strong aroma and taste, if left in oil, they will gradually drown out the rest of the spice bouquet.

The chili oil is ready. The oil can be served immediately and used both warm and chilled.

In the process of infusion and cooling, the spices will settle to the bottom, which will allow you to use the seasoning in two ways: use pure chili oil without spices - when you need a light and soft taste. Or shake and stir the oil and spices for a hotter, richer flavor.

In an airtight container in the refrigerator, the oil can be stored for up to 6 months, but gradually its taste and aroma will weaken. Chili oil can be stored for 2 weeks without loss of taste.

Spicy oil for pizza Lovers of sitting in an Italian restaurant often admire not only delicious, hearty and mouth-watering Italian dishes, but also aromatic oils that are served with pizza or pasta. Garlic cloves, small peppers and aromatic herbs sometimes float in them. But, if now many people cook pizza at home, then not everyone knows how to insist such tasty and spicy oil on their own. We want to help you and publish a recipe for spicy oil that will change the taste of any dish for the best. The recipe is very simple, requiring absolutely no skills and knowledge, only patience. In addition to the fact that the aromatic spicy oil will perfectly set off the taste of your dishes, it is also good for health, since in the process of infusion it draws in a lot of useful microelements and vitamins. Our oil, for example, has an anthelmintic and antimicrobial effect, improves blood circulation and digestion, because it is infused with garlic and hot pepper. You can cook your own butter by adding other herbs and spices to it. For example, rosemary or sage will add a very unusual aroma and piquant taste to olive oil, which, moreover, will take care of your women's health.

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Photo gallery: Hot oil

Spicy oil for pizza Lovers of sitting in an Italian restaurant often admire not only delicious, hearty and mouth-watering Italian dishes, but also aromatic oils that are served with pizza or pasta. Garlic cloves, small peppers and aromatic herbs sometimes float in them. But, if now many people cook pizza at home, then not everyone knows how to insist such tasty and spicy oil on their own. We want to help you and publish a recipe for spicy oil that will change the taste of any dish for the best. The recipe is very simple, requiring absolutely no skills and knowledge, only patience. In addition to the fact that the aromatic spicy oil will perfectly set off the taste of your dishes, it is also good for health, since in the process of infusion it draws in a lot of useful microelements and vitamins. Our oil, for example, has an anthelmintic and antimicrobial effect, improves blood circulation and digestion, because it is infused with garlic and hot pepper. You can cook your own butter by adding other herbs and spices to it. For example, rosemary or sage will add a very unusual aroma and piquant taste to olive oil, which, moreover, will take care of your women's health.

Ingredients:
  • Olive oil 250 ml
  • Garlic 1 clove
  • Hot pepper 1 pc.
  • Oregano dry 2 tsp
Instructions
  • Step 1 To prepare the hot oil, take olive oil, hot peppers, a large clove of garlic and dried oregano (oregano).
  • Step 2 In a clean, dry container that can be tightly closed, pour olive oil and add garlic, oregano and pepper. Pre-pierce the pod of hot pepper so that it does not float.
  • Step 3 Close the bottle tightly and put in a dark place, leave for 7-10 days at room temperature. Shake the oil daily. Store the finished oil tightly in a cool place.