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Olive Oil & Vinegar Infusers

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Olive Oil & Vinegar Infusers Cook to Inspire Set of 2 Olive Oil & Vinegar Infusers with holder Care Instructions and Recipe Booklet 1 2 #800 Set of 2 Olive Oil & Vinegar Infusers with holder Care Instructions and Recipe Booklet 3 4 INTRODUCTION TO PRODUCT These olive oil and vinegar infusers allow you to customize and create your own flavored oils and vinegar to make a delicious olive oil dip, salad dressing, sauce or anything your heart desires. The process is very simple but requires reading the safety instructions below. There are 2 methods to creating your own olive oil/vinegar–without heat or with heat. Heating your ingredients and oil/vinegar allows you to use the olive oil/vinegar immediately, and leave the herbs in for the flavor to get stronger over time. Making infused olive oil/vinegar without heat is as simple as washing and completely drying your ingredients, bruising the herbs, dropping them into the bottle and covering them with olive oil/vinegar (oil must cover herbs completely). With this method it is better to let your olive oil/vinegar sit for 1-2 weeks before using to get fuller flavor. SAFETY INFO • Read ALL instructions and keep for future reference. • Do not use if glass is broken or cracked in any manner. • Use only for your household, not commercial purposes. • Close supervision is necessary when being used by or near children. • Do not place on or near a hot gas or electric burner or heated oven. CLEANING & CARE • Glass bottle is dishwasher safe, all other pieces are hand wash only. • Make sure entire set dries completely, if there is any water left bacteria can form. 5 FOOD SAFETY • Glass Bottles MUST be cleaned/sterilized in hot water before use, and DRIED completely- no water drops. • Tomatoes, garlic, herbs- cleaned and dried completely before mixing with olive oil. • Botulism is a large concern when making any kind of infused olive oil, particularly when infusing with garlic. Infused olive oil will typically stay usable for up to 3 weeks, if kept refrigerated. If the ingredients in the olive oil start to show any signs of going bad, discard the rest of the oil immediately. • Oil must cover herbs completely. • Wash the herbs and vegetables and thoroughly dry them before using. SAFETY CONCERNS: As long as clean and high-quality ingredients are used, the largest concern with homemade flavored vinegars is mold or yeast forming and then having to throw out your oil or vinegar. If your flavored vinegar starts to mold or show signs of fermentation such as sliminess, cloudiness or bubbling, discard the vinegar and do not use it anymore. Harm- ful bacteria is able to survive and sometimes even build up slowly in some vinegars. It is extremely important to follow directions very carefully, store infused vinegars in the refrigerator, and work in a clean area with sanitized tools. 6 BEFORE FIRST USE • Clean/sterilize in hot water, and dry extremely well. (This is a very important step.) • Glass bottle should go through a cycle in the dishwasher, top should be hand washed. • Wash and completely dry all herbs or ingredients being added (must be DRY.) • Read ALL safety warnings. TIPS AND TRICKS Product in/with oil Will it Acidify? Storage/Shelf life Marinated whole mushrooms yes Room temperature Raw or cooked garlic no Refrigerate up to 3 weeks Marinated Peppers yes Room Temperature Dried Garlic and Herbs no Room Temperature Unseasoned dried tomatoes no Room Temperature Dried tomatoes with raw or no Refrigerate up to 3 weeks cooked garlic added after drying Mushrooms or chilies no Refrigerate up to 3 weeks Pesto no Refrigerate up to 3 weeks Sun-dried tomatoes with spices yes Room Temperature Dried spices no Room Temperature Fresh Herbs no Refrigerate and remove herbs once strong enough OLIVE OIL INFUSING Without Heat: Wash all the ingredients going into your oil and let them dry as much as possible - preferably overnight. Dehydrators can also be used to remove liquid from ingredients. Bacteria can’t grow in the olive oil itself, but it can grow in the water left on the ingredients going into the oil. Bruise your herbs gently to start to expose their oils and put them in your olive oil jar. Spices can be lightly toasted and crushed, if desired. Chili peppers or lemons can be sliced thinly. 7 Completely cover the ingredients with olive oil, put the top back on, and let it sit in a cool, dark place for 1-2 weeks before using it. You can use the olive oil immediately, but the flavor will not be as strong. The oil will slowly infuse over this time. Do a taste test every so often to see how it’s coming along. If you use heat in your recipe, the flavors will infuse faster. Please note: when using garlic keep in refrigerator for up to one month and then discard. With Heat: Follow the same instructions as above, but boil your herbs together with your olive oil for 10-20 minutes depending on ingredients used. Heat the oil and ingredients in a saucepan on medium-low heat, let the oil cool before bottling. This makes the oil infuse more quickly and reduces some of the risk of bacteria growth, but it can also affect the flavor of the olive oil. Botulism is a concern when making any kind of infused olive oil, especially with garlic-infused olive oil. Infused olive oil will generally stay fresh for up to one month, especially if kept refrigerated. If the ingredients in the olive oil start to show any signs of spoilage, discard the rest of the oil immediately. RECIPES Lemon Infused Olive Oil 1 Cup extra virgin olive oil Peel from 2 lemons Warm lemon peel and olive oil together over very low heat for about twenty minutes. Cool half-hour. Break lemon peel into jar. Pour olive oil into bottle. Put top back on and close. Olive oils can be refrigerated for up to one month. Garlic Infused Olive Oil (Spicy Optional) 1 Cup extra virgin olive oil 6 garlic cloves, peeled 1 ½ Teaspoons chili flakes* *This amount of chili flakes gives off a hint of spice when eaten with bread. Add more or less, depending on taste.* Warm olive oil, garlic, and chili flakes if using, over low heat for about eight to ten minutes until garlic is slightly brown. Remove from heat. Let cool. Remove garlic and slice. Place garlic in bottle. Pour olive oil and chili flakes into bottle. Put top on and close. Olive oils can be refrigerated for up to one month. 8 Rosemary Infused Olive Oil 1 Cup extra virgin olive oil 4 rosemary sprigs (about five inches long) Warm rosemary and olive oil together over very low heat for five to seven minutes. Cool half-hour. Place rosemary in jar. Pour olive oil into bottle. Put top on and close. Olive oils can be refrigerated for up to one month. VINEGAR INFUSING Wash the herbs and vegetables and thoroughly dry them before using. Some ingredients you can try: • Citrus peels • Garlic • Ginger • Jalapeno • Lavender • Lemon balm • Onion • Peppermint • Rosemary • Your favorite combo of Herbs and Spices Without Heat: Put your cleaned herbs, vegetables, or fruit into the sterilized glass jar and then fill with the vinegar of your choice: Distilled White Vinegar, Apple Cider Vinegar, Wine Vinegar, Rice Vinegar, Balsamic Vinegar. Let the vinegar condition in a cool dark place for 1-2 weeks to develop the best flavor. Hard stemmed herbs are able to stay intact when submerged in vinegar for long periods of time. Delicate fruits are best strained. You can safely store the finished vinegar in the refrigerator/cool place for up to 6 months. With Heat: Some people prefer to heat the vinegar, and then pour the hot vinegar over the herbs. Heating the vinegar ahead of time speeds the process. Others like to add the vinegar and herbs, fruits or vegetables to a small saucepan and bring it all to a boil over high-heat and then simmer for a few minutes. Remove from heat and allow to completely cool before continuing to the next step. Put the heated herbs, vegetables, or fruits into the sterilized glass jar and let the vinegar work its magic in a cool dark place for 2-4 weeks to develop additional flavor. They can be used immediately, but it will take a couple of weeks for the flavor to strongly infuse throughout. You can store the finished vinegar in a cool, dry place or refrigerate for up to 6 months. 9 RECIPES Rosemary Infused Vinegar - Using Apple Cider Vinegar Choose fresh stalks of rosemary, and rinse off any dirt or debris. Cut a stem of rosemary for each bottle. Make sure it will fit in the bottle with a good amount of room to spare at the top. Wash the glass part of the bottles in the dishwasher just before making the vinegar. Be sure they go through the complete cycle so they are thoroughly dry. When ready to fill, take the bottles out of the dishwasher. Slightly bruise the rosemary, and slip a stem into each bottle. Bring the apple cider vinegar to a boil, simmer for a few minutes, then pour into the bottle. Allow to cool, then put the top on and close. Allow to steep for about two weeks, keeping in the refrigerator. They can be used right away, but it will take a couple of weeks for the flavor to infuse throughout. Remove the stem after a month so the flavor does not get too strong.
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