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

Spanish Food Product
Recomendations

The Best Spanish Gourmet Online Shops: find the authentic ingredients for your recipes anywhere in the World

I introduce you to a selection of highly recommended gourmet online shops where you can find everything from canned food and spices to olive oils, wines, charcuterie and much more.

Read more
Vegetables stew
Recipes

Seasonal Vegetable Stew, a healthy recipe from the Spanish garden

This week I want to show you a super healthy and delicious recipe. A vegan dish in which I have used a selection of the most representative and seasonal vegetables from the Spanish garden.

Read more
Torrijas foto
Recipes

Classic Torrijas Recipe: A Traditional Spanish Dessert You Need to Try

Indulge in a delicious and humble traditional dessert this Easter with Torrijas. This classic Spanish recipe features a slice of stale bread soaked in infused milk, dipped in egg, and fried until golden brown.

Read more
Marinated olives
Recipes

How to Make Marinated Olives: A Simple Recipe with Big Flavor

This week I want to show you how to make an attractive and tasty appetiser from simple olives. I have prepared two recipes for marinated olives, one for black and one for green olives, using typical Spanish ingredients such as garlic, bay leaf, paprika, orange or oregano. 

Read more
Recipes

Traditional Cocido, the most famous dish in Madrid

Cocido Madrileño is one of the most emblematic and traditional recipes of Spanish gastronomy. It combines chickpeas, vegetables, and different types of meat and bones, simmered to achieve a tender texture and a unique flavour.

Read more
Recipes

Tips for cooking dried chickpeas

This week I bring you one of the star ingredients of Spanish cuisine and the Mediterranean diet; chickpeas, garbanzo beans or "garbanzo". I will show you some tips to cook them and make them tender and delicious. You'll also discover their nutritional value and the incredible benefits they provide for our health.

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!