My Homemade herb oil

(my rosemary are the ones that i brought back from my vacation to Switzerland..
over there Rosemary are grown everywhere.. tepi2 jalan pun banyak sangat tumbuh liar..
 so apalagi petik2 lah jawabnya... mujur kastam lepas hehehehehe)

For making culinary oils 
choose herbs with wonderful flavors such as
 rosemary, thyme, basil, garlic, peppers, 
peppercorns, parsley, juniper berries, cloves, etc..

My version of Olive Oil With Rosemary

What could be better than creating a tasty marriage between
 olive oil + rosemary?

Olive oil is considered a healthy oil because it is full of monounsaturated fat, 
which can lower your risk of heart disease 
and reduce your bad cholesterol levels. 
The aroma of rosemary is spicy and warm, 
and its needle-like leaves add a zing to any dish.

From tomato sauce to dressings, 
from being lightly drizzled on roasted vegetables 
to a dip for hard crusted bread.

But the price tag of specialty olive oils 
such as herb infused olive oils are not cheap.

Did u know that...

Infusing olive oil with herbs 
is a simple process that almost anyone can do...
it's so easy..

Here is a way to make your own!

1 or 2 whole dried chilis

1 teaspoon whole black pepper corns

2 cups canola oil @ sunflower oil

1 cup extra-virgin olive oil

A bunch of fresh Rosemary.

Cold oil :

Gather herbs. 
When using fresh herbs you'll need enough to fill your jar. 
You'll also want to let your herbs sit out in a single layer
 overnight to wilt. 
You must make sure the herbs are completely dry before 
starting your herbal oil. 
Any moisture will cause your oil to go bad and smelly . 
Though fresh herbs are best but dried will work also.

Tear or crush the herbs then lightly pack into a clean, 
sterilized glass jar like the picture above or any other saiz. 

For fresh herbs, 
fill the jar. 
For dried herbs, 
fill the jar about 1/3 full.

Pour your high quality virgin olive oil 
(or other natural plant oil such as sunflower oil etc) 
over the herbs.

Stir lightly to get rid of any air bubbles!

Cap jar and make sure you label it. 
Place jar in a small bowl in case of overflow. 
Should this happen stir your infusion again 
to get rid of air bubbles.

Store your jar in a cool, 
dark place (out of direct sunlight!) for two to six weeks. 
For kitchen use just taste your oil 
until the flavor is where you want it.

Hot oil :

In a bowl or sauce pan,

Add all together = ) everything..

place all of the herbs, zest, chili and peppercorns. 

Pour both oils into a saucepan and heat slowly. 
Pour the hot oils into the jar and cover with a kitchen towel. 
Let stand overnight.
 Place cloth over the top of the jar 
and replace the outer rim of the lid. 
Invert and strain oil into desired container.

MAKE SURE YOU DON'T GO ANY LONGER THAN SIX WEEKS OR YOUR OIL MAY odor or taste unpleasant!!

After six weeks strain out the herbs through cheese cloth, twice if you have to, then pour into a clean, sterile bottle or jar. 
Infused oils that your going to eat 
should be stored in the refrigerator.

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