Experiments can always create anything. So I was at first thinking of making a scented candle. The problem is that essential oils were out of stock in the market so I had to make one. I searched for it on the internet and found some simple steps. All you need to know is the kind of carrier oil your going to use and its availability. I'm thankful to have discovered one kind of oil that's really easy for me to find.
Supplies:
Steps:
After enjoying an expensive set of infused (flavored) oils I received for a gift, I decided to try my hand at recreating them myself. It's easy! Here is how using the warm infusion method.
I realize that some of the things I send in call for oils. Do not buy them, you can make them as easy as ABC! I go to Vitamin Cottage and buy the herbs I need in the herb section.
Ball has come out with a special "ice" tray for making the herbed olive oil cubes I talked about in a previous post. You put in your favorite herbs or combo of herbs, then add olive oil or coconut oil. Then you put the lid on and freeze. The herbs will infuse the oil while they sit in the freezer.
I bought a decorative bottle and want to use Rosemary and Thyme from my garden to infuse olive oil. Should I dry them first?
By jwicklas
Editor's Note: There are many heath concerns regarding making flavored olive oils at home. Here is a request on ThriftyFun about this issue:
How long do bottled, flavored oils and vinegars last?
By Hope Bieri
Hope,go to:stilltasty.com
The site is a wealth of information on almost anything you might have stored in your kitchen.
I need help in making flavored oils. - Lu
When I want to change the flavor of a good oil, I always add about 1/2 cup of dried herbs or spices to about 2 cups of oil. If the herbs are not dry they may cause the oil to cloud and look spoiled.
i lucked out & happened across some marked down LAVENDER baby oil - so I bought a couple bottles-- but then it occured to me - that when that is gone & I want scented oil for bath & body - that baby oil isn't really expensive & I regurally keep a variety of oils on hand - so a few drops of my choice into the baby oil & *POOF* - I feel all special :)
gee
& at the Dollar General here - we now are so lucky to have a nice ethnic section - so VERY nice ointments are CHEAP & things like %100 PURE beezwax for hands & a very pretty Rose Oil & incredible bargains on exotic items --rare things that once could only be found in specialty catalogs !
also
I noticed several items listing PETROLEUM as main ingredient - like apple pectin - which I slather on neck & hands & lips -- and hair products
I've seen many recipes, especially around the holidays, for infused olive oils. I really want to be able to make some of these as gifts, as well as, for myself. I just don't know how they are used. Can anyone give any suggestions and if using for dressings, please give the infused oil recipe and salad dressing recipe it's used in?
Many thanks.
By Jessica
I was given a bottle of homemade flavored (herbs and garlic) olive oil for Christmas. The friend who made it states it has not been refrigerated. Is this safe to consume?
Hi. I've thought that before as well. The olive oil was probably fresh because sounds like she made these for at least a couple of people as gifts. That would make sense to me at least.
I read that you should never trust any homemade oils with garlic in them because they could cause botulism poisoning very quickly--there is NO cure. I personally wouldn't take that chance. Do a little research on the internet just to verify that information and then you will know for sure.
Do not use it.
I have read that people who use home kitchens do not have the equipment to prevent botulism. Keep it to look at, but that's all. And warn your family.
It is probably not safe, and I wouldn't take the chance. I just read in one of my cookbooks that garlic in particular, in oil is can develop into botulism.
I wouldn't use it. In fact I was so alarmed about it, that I will probably not use garlic in any oil, even refrigerated.
It could be wrong, but the book said that garlic is the only thing that will do that. Apparently other herbs are okay. although I would think dried herbs would be safer.
And I would certainly refrigerate any oil/herb combination just to be safe.
Did she use any vinegar in it? If you put a small amount of vinegar in with the herbs and garlic when she made the flavored oil, it should be OK. The vinegar keeps botulism (from the garlic) from forming. But it still should be refrigerated. If she didn't use any vinegar, I'd thank her profusely, then toss it--better safe than sorry.
Thanks to everyone who responded to the olive oil query. I though I had read something somewhere about botulism. I hate to waste, but I'd hate even more to get sick! Into the trash it went!
I'm a little behind on postings but in case anyone runs across this in the future I thought this website referencing Bertolli's recommendations explained it pretty well.
