Infused Olive Oil


 
Josh Dekubber

Josh Dekubber

TVWBB Platinum Member
I picked up a new Chipotle infused cooking oil yesterday on my road trip in Arizona stopping at small towns on route 66.
Here's a picture of some of my favorites besides the basics like garlic and lemon.

Do any of you guys use anything like this? Just curious. I'm definitely not a chef. If you do what are some of your favorites?
20250219_150318~2.jpg
 
We have a few infused olive oils in the cupboard as well as a few flavored balsamic vinegars, including a straight 18 year old balsamic. All have different purposes. For example, Basmati rice with a little onion & mushroom is wonderful when starting with butter and the sage mushroom olive oil.
 
I do an Italian style herb infused EVOO*. (Dried basil leaves, thyme sprigs, rosemary sprigs & mint leaves). Very nice when mixed with balsamic vinegar to dip focaccia into.

*I prefer Greek Kalamata EVOO to any other.
 
I like the idea of infused olive oil but I’m not happy with the bottle of garlic oil I have.
It seems sour so I’ll probably dump it since I don’t like it.
If I see flavored oil in a small town setting I’d load up on some.
Your bottles of green chili and basil infusions just look so inviting.
I don’t think I could pass that up.

On a side note,
I make habanero infused honey when I'm in California.
It takes about 12 months to properly infuse/cure.
It takes a long time to get hot, I guess I could shorten the time going with a higher hydration but it would only last a week or two and that just ain’t the same .
Not bad, just not the same.
Other than waiting close to a year the hardest part is aiming for zero hydration.
One cool benefit is repurposing the honey soaked habanero into my bbq cooks.
I’ll see about making another batch this fall.
 
AndyK said:
On a side note,
I make habanero infused honey when I'm in California.
It takes about 12 months to properly infuse/cure.
It takes a long time to get hot, I guess I could shorten the time going with a higher hydration but it would only last a week or two and that just ain’t the same .
Not bad, just not the same.
Other than waiting close to a year the hardest part is aiming for zero hydration.
One cool benefit is repurposing the honey soaked habanero into my bbq cooks.
I’ll see about making another batch this fall.
Click to expand...
That sounds really good Andy! I bet we would like that!
My wife and I always like learning to make new things from scratch. We have been getting better at making different things. We don't like to go out to eat anymore. We would rather make what we like how we like it. We are also cheep lol so the money savings is good also.
We are getting really good at making Salsa from scratch. Red first and now Green salsa verde. It's fun to try different peppers and tweak the recipe.
We make a Carne Asada bean dip Supreme with our home made Salsa in it. That's one of our favorites.
 
Making salsa (Pico de Gallo) from our garden harvest is a great excuse to have a small party.
We call them salsa parties 🎉.
We pick and cut up garden peppers and veggies and have friends over to drink wine and make their own jars of salsa.
It’s a really great time just sitting around watching the girls drink too much and get silly.
It’s almost like a crafting party.
We even have had people ask if they could come to our next salsa party thinking we were having a dance party.
 
AndyK said:
Making salsa (Pico de Gallo) from our garden harvest is a great excuse to have a small party.
We call them salsa parties 🎉.
We pick and cut up garden peppers and veggies and have friends over to drink wine and make their own jars of salsa.
It’s a really great time just sitting around watching the girls drink too much and get silly.
It’s almost like a crafting party.
We even have had people ask if they could come to our next salsa party thinking we were having a dance party.
Click to expand...
Now that sounds like a really good time!!
 
You must log in or register to reply here.

 

Back
Top