i am beautiful oil

INFUSED OLIVE OIL RECIPES

These infused olive oil recipes are easy to make and offer a variety of flavorful options, including lemon and thyme, chili oil, and herb-infused blends. The guide also includes safe preparation tips and creative ideas for turning them into thoughtful, beautiful gifts.

Ingredients

Basic Infused Olive Oil

  • 1 cup Olive Oil
  • 3 tablespoons Herbs or chosen flavor infusion

Dried Herb Blend (Acidify)

  • 1/4 cup Dried Rosemary
  • 1/4 cup Dried Thyme
  • 1/4 cup Dried Oregano
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 4–6 cups Olive Oil

Fresh Herb Blend (Acidify)

  • 12 sprigs Fresh Rosemary (reserve a sprig for the bottle)
  • 12 sprigs Fresh Thyme (reserve a sprig for the bottle)
  • 12 sprigs Fresh Oregano (reserve a sprig for the bottle)
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 4–6 cups Olive Oil

Lemon Thyme Olive Oil (Acidify)

  • 2 Lemons (peel only, reserve some for the bottle)
  • 6 sprigs Fresh Thyme (reserve a sprig for the bottle)
  • 2½ teaspoons Citric Acid
  • 1/2 cup Water
  • 4 cups Olive Oil

Garlic Infused Olive Oil

  • 1/3 cup Garlic (coarsely chopped into 1/4-inch pieces)
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 2 cups Olive Oil

Chili Infused Olive Oil

  • 5–7 Dried Chilis (sliced down the middle)
  • 2 cups Olive Oil

Bread Dipping Oil (Acidify)

  • 3 tablespoons Dried Oregano
  • 3 tablespoons Dried Basil
  • 3 tablespoons Dried Thyme
  • 3 tablespoons Dried Rosemary
  • 2 teaspoons Dried Parsley
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 4 cups Olive Oil

Instructions

Acidify

  • For ingredients requiring acidification (e.g., garlic or certain herbs), place them in a medium bowl.
  • Mix the specified amount of citric acid with water according to the recipe and pour over the herbs or garlic.
  • Use a smaller bowl nested inside to keep the ingredients fully submerged. Add water to weigh the bowl down if needed.
  • Let the mixture sit at room temperature for 24 hours to ensure complete acidification, preventing bacterial growth.

    Infuse

    • Heat olive oil in a medium-sized saucepan to 140°F, using a candy thermometer to monitor the temperature.
    • Remove the acidified ingredients from the solution, pat them dry, and place them in the heated oil. (For non-acidified recipes, simply add the ingredients directly.)
    • Infuse the oil for no more than 5 minutes to preserve its quality and flavor.
    • Strain the oil through a cheesecloth or fine strainer to remove particles.

      Store

      • Add decorative elements (e.g., lemon peel, herb sprigs) to the bottle, ensuring they have been acidified.
      • Use a funnel to pour the strained oil into sterilized bottles and seal with a cap or cork.
      • Store the oil away from heat and light; refrigerate for extended shelf life.

        Notes

        • Ingredients like garlic, basil, oregano, and rosemary require acidification to prevent harmful bacteria growth.
        • Citric acid can be purchased at grocery or canning supply stores.
        • Acidified herbs may change color slightly during the soaking process.
        • Insufficient acid concentration or reduced soaking time can result in unsafe oil.
        • For gifting, tie baker’s twine around the bottle neck for an attractive presentation.

        These infused olive oils make delicious additions to meals and thoughtful, beautifully packaged gifts!

        FLAMENCO EGGS

        Spanish Flamenco Eggs, or Huevos a la Flamenca, beautifully capture the essence of Spanish cuisine. Bursting with layers of flavor, this dish is simple to prepare and ready in just 40 minutes.

        INGREDIENTS

        • 3 tbsp extra virgin olive oil (45 ml)
        • 3 medium potatoes, peeled and washed
        • 1 small onion
        • 4 cloves garlic
        • 4 oz firm Spanish chorizo (100 grams)
        • 1/2 tsp sweet smoked Spanish paprika (1.15 grams)
        • 1 tbsp sherry vinegar (15 ml)
        • 5 ripe tomatoes
        • 1/3 cup frozen peas (45 grams)
        • 4 cage-free organic eggs
        • Handful of finely chopped fresh parsley
        • Pinch of sea salt
        • Dash of black pepper

        INSTRUCTIONS

        • Prepare the Potatoes:
          • Cut the potatoes into 1/2-inch (1.25 cm) pieces and place them on a baking tray lined with parchment paper.
          • Drizzle with 1 tbsp (15 ml) olive oil, season with sea salt and black pepper, and toss to coat evenly. Spread the potatoes in a single layer.
          • Roast in a preheated oven at 220°C (425°F) using the bake and broil option (top and bottom heat) for 25–30 minutes or until fully cooked.
        • Prepare the Ingredients:
          • While the potatoes roast, finely dice the onion, roughly chop the garlic, and cut the chorizo into 1/2-inch (1.25 cm) pieces.
          • Grate the tomatoes to yield about 1 1/2 cups (340 grams) of tomato sauce.
        • Cook the Sauce:
          • Heat a large frying pan over medium heat and add 2 tbsp of olive oil.
          • After 2 minutes, sauté the onion and garlic until fragrant (about 2 minutes).
          • Add the chopped chorizo and cook for 3 minutes until lightly browned.
          • Stir in the paprika and sherry vinegar, mixing quickly to combine. Then, pour in the tomato sauce, season with sea salt and black pepper, and simmer until the sauce thickens (about 5–10 minutes).
        • Combine Ingredients:
          • Add the frozen peas to the sauce and stir well.
          • Gently fold in the roasted potatoes until evenly coated in the sauce.
        • Cook the Eggs:
          • Make small wells in the mixture and crack the eggs into the pockets. Lightly season the eggs with sea salt and black pepper.
          • Cover the pan with a lid and reduce the heat to low or low-medium. Cook the eggs until the whites are set, but the yolks remain runny, about 5–6 minutes.
        • Serve and Garnish:
          • Remove the pan from the heat, sprinkle with fresh parsley, and serve immediately. Enjoy!