Infusing Olive Oil

I tried infusing olive oil with a few aromatics. I went gentle on temperature to avoid changing he structure of the oil.

From the top left, clockwise: basil, rosemary, coffee, chili peppers.

I cooked them in water bath at 55C (131F) for four hours. After filtering the oil here he results:

I’ll try them soon and let you know about the flavors.

Published by Luca Sartoni

I lead a team of engineers across three continents at Automattic. I love hiking, photography, and 3D printers.

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