Natural infused oils have been used for centuries in traditional kitchens and home remedies. One popular recipe combines olive oil with herbs and spices to create a flavorful infusion that many people enjoy as part of a healthy lifestyle.
However, it’s important to know that there is no scientific evidence that any oil can eliminate uric acid from the blood, cure anxiety, treat chronic arthritis or rheumatism, or stop cravings for cigarettes and alcohol. These conditions require proper medical care. Think of this recipe as a tasty herbal-infused oil rather than a miracle cure.
Ingredients
- 1 cup (250 ml) extra virgin olive oil
- 1 tablespoon whole black peppercorns
- 1 tablespoon dried goji berries (optional)
- 2–3 cloves garlic, lightly crushed (optional)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Equipment
- Clean glass bottle or jar with lid
- Small saucepan (optional)
- Fine strainer
Step 1: Prepare the Bottle
Wash the bottle thoroughly with hot, soapy water and allow it to dry completely. Any moisture can shorten the oil’s shelf life.
Step 2: Add the Herbs
Place the peppercorns, rosemary, thyme, garlic (if using), and goji berries into the bottle.
Step 3: Add the Olive Oil
Pour the extra virgin olive oil over the herbs until they are completely submerged.
Leave about 1 inch (2.5 cm) of space at the top of the bottle.
Step 4: Infuse the Oil
Seal the bottle tightly.
Store it in a cool, dark place for 1 to 2 weeks, shaking gently every day to help release the flavors.
For a quicker infusion, gently warm the oil over very low heat (do not boil) for 20–30 minutes, then cool completely before bottling.
Step 5: Strain (Optional)
If you prefer a clear oil, strain it through a fine mesh strainer or cheesecloth into a clean bottle.
How to Use
This infused oil is best used as a food ingredient:
- Drizzle over salads.
- Brush onto grilled vegetables.
- Use as a bread dipping oil.
- Add to roasted potatoes.
- Finish grilled chicken or fish with a small drizzle.
- Mix into homemade vinaigrettes.
Storage
- Keep the oil in a cool, dark place.
- Refrigerate if it contains fresh garlic.
- Use within 2–4 weeks for the best quality and safety.
