Make Your Own

Flavored Oils

Make your own flavored oils and flavored vinegars . They make great heart warming gifts from your own kitchen for any occasion. In our fast paced word most of us don't share the heart to heart and warm gifts hot from the oven like was common in grandmas time. We hope this information will inspire you to do it yourself and create something wonderful and heart warming from your your home as a gift for someone special.

Making Flavored Oils

Oils absorb other flavors very easily. By heating them, adding herbs and allowing them to infuse, you can create unique flavor combinations great for use in cooking.

If you want a more flavorful oil look for the words unrefined, virgin or cold pressed oils . You can occasionally find a tasty olive oil in your supermarket. A dark green colored oil is an indication of a stronger flavor.

The best quality oils are produced from the first pressing of the seed, nut or fruit and are characterized by a dark color, distinctive flavor, and usually, some sediment.

When using one of the more flavorful unrefined oils, arrange your flavor combinations carefully. For example adding garlic to malt vinegar is an unappealing idea.

These decadant oils and vinegars can be put into wonderful glass bottles that you may find at discount stores or garage sales during the summer and sealed with a cork and dipped in paraffin that has been colored . Do not use metal caps with vinegar products as the vinegar will corrode the cap.

FDA recommends that home-prepared mixtures of garlic-in-oil be made fresh for use and not left at room temperatures. Leftovers should be refrigerated and used within three weeks, or frozen or discarded. Remember, making your flavored oils at home you do not have access to the commercial peservatives and your product will not last as long as theirs does. Use caution and good sense. Refrigerate your oils and use within 3 weeks.

What a great gift to give someone and very inexpensive. Label your fancy bottle and make a label or hang tag to put on your bottle if giving for a gift.

Flavored Oil Recipes

Before You Start

Select and prepare containers first. Use only glass jars or bottles that are free of cracks or nicks and can be sealed with a screw-band lid, cap or cork. Wash containers thoroughly, then sterilize by immersing the jars in a pan of hot water and simmering for 10 minutes. Once jars are sterilized, remove from the simmering water and invert on paper towel to dry.

Thoroughly wash your herbs, fruits, vegetables before putting them into the sterilized jars.

Hot Chili Oil Recipe

Makes 2 cups

2 cups olive oil or vegetable oil

7 fresh red hot chili peppers

15 peppercorns

2 bay leafs

Heat oil gently in a double boiler. High heat discolors the oil and it becomes rancid very quickly. When oil is hot, add your chili peppers, peppercorns and bay leafs.

Pour into the bottle and seal. Allow to stand for 2 weeks before using to allow the flavors to combine with the oil.

Herbal Oils

Makes 2 cups

Infusion time: 4 to 5 Days

2 cups oil

10-12 tablespoons of minced fresh herbs

Use vegetable oils such as safflower, sunflower, corn, sesame, and olive oil for making herbal oil infusions. Heat oil gently in a double boiler. High heat discolors the oil and it becomes rancid very quickly. When oil is hot, add 10 to 12 tablespoons of selected herbs chopped. Allow to stand for 4 or 5 days; strain into the bottle and add a fresh sprig of herb.

You can use almost any herb or combination of herbs in this recipe. Try basil, sage, lemon balm, peppercorns, hot red peppers.

Spicey Oils

Makes 2 cups

Infusion time: Overnight

2 cups vegetable oil

1 cinnamon Stick

8 star anise

10-12 cloves

Heat oil gently and when hot add the spices, pour into bottles and seal. Ready in about 5 days.

Spicey oils can be made with your favorite spices such as cardamom, star anise, juniper, coriander seeds, nutmeg, cinnamon, cumin, cloves in any combination.

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