In preparation for Christmas, and Christmas gifts this year I have already started on my own infused oil production.
I am lucky enough to know a farmer from Greece, whos family makes their own olive oil.
The quality is amazing, you can eat it with the spoon and the smell and taste is out of this world. The olives are picked of the trees, pressed and bottled.
So this year I have bought a lot of it, and I have decided to make my own infused olive oil.
But before you do any of this, you must know about BOTULISM, a potentially fatal form of food poisoning, because of improperly stored, home-prepared garlic or herb mixtures. Clostridium botulinum is a widespread bacteria that produce the botulism toxin under certain conditions (oil: low acid and oxygen free environment, which helps the growth of these bacteria)
Before you add any of your chosen herbs or spices to oil, please make sure you go through acidification process. For now the research advises only to do that for garlic, basil, oregano and rosemary. More research needs to be done, but at the moment I found nothing.
The acidification process is simple.
Raw, chopped garlic or fresh herbs (basil, oregano, or rosemary) are immersed in a 3 percent solution of citric acid. After soaking for 24 hours, the acid is drained away and the acidified garlic or herbs are ready for addition to your vegetable oil of choice. I have friends who use lemon juice or vinegar instead of citric acid, but because this is going to be a Christmas present I want to make sure my product is safe.
The soaking ratio for the three herbs (basil, oregano, rosemary) is one part of fresh herb (stems with leaves attached) to 10 parts of 3% citric acid solution, by weight. This is roughly equivalent to 1 1/2 cups of loosely packed herb to 2 cups of citric acid solution, but it is best to weigh out 1.7 ounces (47 grams) of herbs. The ingredients must be fully submerged in the solution and kept there for 24 hours.
So basically if you want to use garlic: 1 part garlic to 3 parts 3% citric acid solution or 2/3 cup coarsely chopped garlic cloves to 2 cups citric acid solution
For herbs: 1 part fresh herbs (leaves still attached to stems) to 10 parts 3% citric acid solution or 1 1/2 cups (1.7 ounces) loosely packed herbs (leaves still attached to stems) to 2 cups citric acid solution
Successful infusions for me are done at room temperature 21C for 1 to 10 days, with the intensity of the infused flavor increasing over time. I do like my Oils smelling and tasting of the ingredient I added so I leave it until I properly taste it. Oils may also be heated to more quickly infuse the flavoring materials. However you do need to be very careful to not overheat your oil using this method. The oil will lose its goodness / get damaged if its heated at over 60C.
While oils infused with flavors from acidified garlic, basil, oregano, and rosemary can be safely stored at room temperature, oil flavor quality is maintained for a longer period of time with refrigerator or freezer storage. It is also best to protect infused oils from light
by storing them in dark-colored bottles. Make sure the bottles are clean and food grade. All vegetable oils retain quality better at cold temperatures and when protected from light.
Acidified garlic for oil infusions
2 cups water
1 tablespoon citric acid
about 200gr garlic bulbs
To make the 3% citric acid solution, pour 2 cups warm water into a mixing bowl. Add 1 level tablespoon of granular citric acid and stir gently, dissolving the citric acid completely. Separate the garlic bulbs into cloves and peel garlic cloves. Chop the peeled garlic into pieces about 1/4-inch square and no larger. Place 2/3 cup chopped garlic into the acid solution and stir gently. Cover and hold at room temperature for 24 hours to allow garlic to become fully acidified. After 24 hours, remove the acidified garlic from the solution; drain well.
Add the acidified garlic to your choice of oil and allow its flavor to infuse the oil to taste. Start with 1 part garlic to 10 parts oil, by weight; add more garlic to taste if you wish
Acidified herbs for oil infusions
2 cups water
1 tablespoon citric acid
1 1/2 cups (47 grams or 1.7 ounces) fresh rosemary, basil, or oregano, loosely packed, leaves attached to stems
To make the 3% citric acid solution, pour 2 cups warm water into a mixing bowl. Add 1 level tablespoon of granular citric acid and stir gently, dissolving the citric acid completely. Rinse the fresh herb and pat dry. Place 1 1/2 cups of herb into the acid solution. Make sure
the acid solution completely covers the herb. Use a clean dish to weigh down the herb and keep it submerged. Cover the bowl, and allow the herb to soak up acid solution for at least 24 hours. After 24 hours, remove the herb from the solution, drain well, and gently pat dry.
The herbs are now safe to place in an oil of your choice.
