The trick with making infused oil (be it chilli, lemon, orange or a herb oil like this) is to use dried produce. Fresh ingredients can dilute the preserving qualities of oil, which could lead to the growth of botulism. Dried oil infusions, however, are safe. This oil uses leftover woody stalks from fresh thyme and the papery skins from garlic – both of which don’t contain significant moisture yet offer a surprising amount of flavour.
MAKES 250ml
12-15 stripped thyme sprigs (just the woody stems, no fresh leaves)
The papery skins from 7 garlic cloves
250ml olive or rapeseed oil
Tuck the stripped thyme sprigs and garlic skins into a sterilised bottle or jar. Pour in the oil, ensuring the ingredients are fully covered. Seal the bottle or jar with a lid or cork and leave to infuse for 2–6 weeks at room temperature then strain or decant into a fresh (sterilised) bottle. Best used within 1 year.
Cook’s note: Always use a good quality extra virgin olive oil or rapeseed oil (which has a relatively mild flavour so it can take on the thyme and garlic). Store in a dark glass bottle (to prevent oxidation) in a cool, dark place, well away from the oven or any other heat sources.
This make is from our Early Spring Home Economics feature by Rachel de Thample, with recipes for now, for this week, for your freezer and larder, with clever ways to make more of a meal and use leftovers well. It includes recipes for Thyme & 40 Garlic Clove Roast Chicken, Sweet Potato Wedges, Lemon Kale with Marcona Almonds, Cheat’s Aioli, Anchovy Butter, Kale Caesar with Chicken Crackling, Chicken Bone Broth, Sweet Potato Soup, and even a Kale Stalk Powder for those serious about using every inch of their veg!
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