Start with the best ingredients you can find or afford. For example, using good quality olive oil, fresh herbs, and organic ingredients will give you a stronger and cleaner flavor in your infused olive oil.
This is the perfect thing to do this time of year while your herbs are thriving outdoors.
Wash all herbs going into your oil and pat them dry as much as possible. Bacteria can not grow in olive oil itself, but it can grow in the water left on the ingredients going into the oil.
When considering your container or bottle make sure you have something that has a good seal on it. Canning jars work well for this, but if you are looking for something a little more high end check out an Ikea Slom Bottle (pictured above is available for $1.99 in stores.) Just like the ingredients, be sure to wash and dry your containers thoroughly.
Bruise your herbs and put them in your container. Cover the ingredients with olive oil and seal the bottle. Build flavor by placing filled containers in a cool, dry and dark place for 1 - 2 weeks prior to use. Strain out the solid ingredients and re-bottle the oil once the flavor is to your liking.
Don't have 1 - 2 weeks to wait? Heat oil and ingredients in a sauce pan over medium-low heat (ideally cook to 180°), let oil cool, and then strain out the ingredients before bottling. This method not only cuts down on time, but also reduces the risk of bacteria growth.
Botulism is always a concern when infusing an olive oil. Infused olive oil will keep longer in the refrigerator (about a month.)
xOxO - M
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