‘m excited to share in this post a recipe for making your own herb-infused olive oil using sous vide. We used ours — a rosemary-infused concoction — as a popcorn topping, but it would work great as a finisher for steaks, a salad dressing, or anywhere else you like to use olive oil. Sous vide herb-infused olive oil is quicker than your traditional herb-infused olive oil, but the principles I mention will apply even to traditionally infused oil.
Why you need to use dried herbs instead of fresh herbs:
The reason has to do with lovely little bacteria spores known as Clostridium botulinum. If that name sounds familiar, it’s probably because you’ve heard of the condition it causes in humans: botulism. These spores thrive in certain foods when not exposed to oxygen. Oil is one of those foods. The thing about fresh herbs is that they contain water, and water promotes growth of the C. Botulinum. Do you know what doesn’t contain a lot of water? That’s right, dried herbs.
Sous Vide Herb-Infused Olive Oil
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Preheat your sous vide bath to 131°F (55ºC)
Add your olive oil and rosemary to a zip lock bag or, if using a chamber vacuum, the bag appropriate for your vacuum. Seal using either the water displacement method or seal using your vacuum.
Submerge in the water bath and cook for 3 hours. Right before removing the bag, prepare an ice bath.
Remove bag from water bath and submerge into an ice bath.
After the oil has cooled, remove and strain out the herbs. Transfer to your storage bottle and refrigerate.