loading...
Aromatic oils

How to make homemade Aromatic Oils for cooking

This week I bring you a different recipe and very easy to make. I have prepared some delicious aromatic oils that you can use in countless preparations, both in savoury and sweet dishes.

At this time of the year, it is easy to find all kinds of aromatic herbs in the food market. After the first spring rains, the countryside is filled with unmistakable aromas such as rosemary, thyme and tarragon.

Aromatic Oils

But, before I show you the herbs I have used for the recipes, I would like to tell you about the variety of EVOO (extra virgin olive oil) I have chosen as a base.
"Hojiblanca" oil is one of the most common varieties in Spain. It has a taste reminiscent of fresh grass, has hints of almond and provides a slight spiciness in the mouth. It is ideal for raw recipes, preparing sauces, marinades for meats and blue fish such as salmon or tuna.
I think its mild flavour and herbaceous aromas go perfect with the oils I have made.

Olive oil

Aromatic oils for cooking

Spanish Ingrediets

Maceration

One of the processes that we need for the oil to be impregnated with the flavour of the ingredients that we will put inside each bottle is maceration. This can be achieved in two ways: resting time or temperature.
If you opt for time, as I have done, you will only have to leave the oil to rest for a week in a dark place, room temperature, in your kitchen, before using it.
If you opt for temperature, you will have to heat the oil bottles in a water bath for 5/10 min. Ensure that the oil temperature does not exceed 40 degrees (104 F), which is perfect for maceration.

Lemon oil

Lemon oil

We start with the freshest and lightest tasting oil. Ideal for salads of all kinds, especially seafood.
This oil with vanilla tones would also be fantastic for sweet preparations and even for frying sweet pastries such as doughnuts, "torrijas", and other types of fried food.

Ingredients

  1. 2 cups/ 1/2 l EVOO
  2. peel of a whole lemon
  3. 18 cardamom seeds
  4. 18 cloves
  5. 1 vanilla

Spicy oil

Spicy oil

For spicy lovers, here is your multi-purpose oil. Ideal for meats, fish, salads, creams and pizzas.
Also very interesting for frying and for making seafood stews.

Ingredients

  1. 2 cups / 1/2 l EVOO
  2. 20 small chillies
  3. 4 cloves of garlic
  4. 3 bay leaves

Provençal oil

Provencal oil

This marvel is designed for meat lovers. The taste of the countryside is packed into a bottle. You can use it on any kind of meat, either raw or to cook with it.
Perfect for basting a steak coming from the grill.

Ingredients

  1. 2 cups / 1/2 l EVOO
  2. A good bunch of rosemary
  3. A good bunch of thyme
  4. 4 cinnamon sticks

Tarragon oil

Tarragon oil

Perhaps the most interesting of the four. Its subtle, aniseed flavour makes it perfect for fish dishes such as salmon. But you can also use it for meats, salads and on top of soups of all kinds of vegetables.

Ingredient

  1. 2 cups / 1/2 l EVOO
  2. A good bunch of Tarragon
  3. 14 peppercorns
  4. 38 juniper berries

Now you know how easy it is to make this type of oil. I recommend you to use your imagination and create your own flavours.
You will see how much fun it is.

Aromatic oils

Thank you very much for reading me and see you soon.
Have a tasty day.

1 Ratings | Rating: 4.0 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Banana bread
Recipes

A Slice of Happiness: Banana Bread with Walnuts and Chocolate chips Recipe

This delicious and internationally renowned cake can be enjoyed in multiple ways: as an energizing sweet for breakfast, a delicious snack, a dessert, or even as a cake to celebrate special moments.

Read more
Recipes

Learn How to Cook Goat Shoulder Stuffed with Mushroom and Red Wine Sauce

This delightful dish combines the traditional flavours of the Malaga region, including garlic, rosemary, wine, and succulent goat, prepared using a slow-cooking method as a many modern culinary establishments.

Read more
Sauteed Swiss Chard with potatoes
Recipes

Sautéed Swiss Chard with Potatoes: A Flavorful Vegan Spanish Dish

I'm presenting you with a simple and healthy recipe that combines Spanish culinary tradition with a vegan option. In the "Acelgas Rehogadas" recipe, you'll discover how to prepare a delicious and nutritious dish that beautifully combines the flavours of chard, garlic, potatoes and sweet paprika “ Pimentón”.

Read more
Collage of seasonal food
Ingredients

Eating with the Seasons: 6 Reasons You Should Choose Seasonal Foods

Eating seasonal food is a practice deeply rooted in our culinary traditions for centuries. However, in the era of global food availability, many people need to catch up on the benefits of incorporating seasonal produce into their diets.

Read more
Lettuce heart and sardine salad
Recipes

Lettuce hearts and Sardines salad, an easy way to eat Healthy and Delicious

Looking for an easy-to-make salad bursting with flavour? Let me introduce you to a recipe featuring crisp lettuce hearts, a selection of vegetables, and exquisite sardines.

Read more
Ingredients

Cooking with Texture: Unlocking the Power of Thickeners in Your Kitchen

This week, we will explore one of the most important aspects of cooking: the world of thickeners and how to use them to achieve the perfect texture in sauces and preparations. I'll share some tricks for rescuing overly thin sauces and provide practical examples to experiment with in your kitchen.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!