Recipes: Infused Spiced Oil

INFUSED

SPICED OIL

PREP: 5 MINS+OVERNIGHT RESTING TIME

YIELD: 1 ½ cups

INFUSED SPICED OIL

PREP: 5 MINS+OVERNIGHT RESTING TIME
YIELD: 1 ½ cups

3-4 Tbsp ground spices*
1 ½ cups neutral plant-based oil

INSTRUCTIONS

Instructions:
Toast the spices in a hot skillet for no longer than 1-2 minutes, shaking the pan vigorously.
Add to clean, glass jar and pour in the oil.

Shake vigorously and allow to sit for at least 24 hours (infused flavor will improve over time).
Carefully spoon out oil as needed, allowing sediment at the bottom to remain undisturbed.
Store, tightly sealed, at room temperature (shaking periodically) or in the refrigerator for 1 month.

* Almost any powdered spice will do. Sprigs of heartier herbs, like rosemary, thyme and oregano work well here too and don’t need to be toasted ahead of time. Fresh spices, like garlic, may also be used but, because they pose a severe food safety threat, fresh spice oils must be kept refrigerated at all times for no longer than 1 week.

 

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