I really like to do Habanero, and Meyer Lemon Zest in a really mild Olive Oil. It makes a KILLER accompaniment to fish, and shrimp especially.

Thank you for teaching me about steeping herbs.

The rosemary inside the bottle looks really nice but you're never getting them out of there again! :P

The safest way to make infused oils is to make what you’re going to use in the next 3 days maybe a week. It doesn’t take long. Why risk botulism? Unless you’re using dried ingredients you should refrigerate. Fresh ingredients contain moisture which encourages bacteria.

Good job! I'd let the oil cool right down before pouring into the bottles.

Chef, can you please address cooking Garlic in Chili Oil and the risks of Botulism.

Great instructional. Olive oil has always been a mystery ever since I read about oils like canola used to mix with it. Can you suggest a specific brand or should I go to my local Italian shop. Thanks again..

Can we keep for more than 90 days if stored in refrigerator?

Very nicely explained, thank you

just wow.. thanks for the idea.. im el from PH🇵🇭

I loved this where are the recipes ?

Nice...I normally put all the stuff inside the bottle and bake it @ 110 Deg C for 1 hr

You said 30 days on the shelf but I did the pepper infused one and I kept it on my shelf for two-and-a-half years no problems

I bought olive oil that was infused with hot peppers and they left the peppers in the bottle. The oil had a shelf life of at least a year. Why did they have a longer shelf life than what you talk about?

Awesome. Loved the bottles.

Amazing. Always wondered how do they put flavors in.

I like this guy! oils good for everything!.

you should use dark bottle.

How do you know how hot the oil is? You're not using a thermometer, and when I tried to use a thermometer, myself, the peppers fry _way_ before 300, and your olive oil isn't even moving. No way in hęłł those raw-looking peppers came out of 300°F oil.

Thank you that was very useful

Imagine the pain in the ass it is to try to get that stuff out of the bottle. I think I'll go to the practical route and just put the oil in there.

good video yes very good yes very good I think. thanks.

this is easy for me thanks😊

How would you preserve so they last alot longer

Great!! this is so intresting Thank you verry much!!!!

on an open flam, how high of a heat is the suggested 350?

Helpful tips.

How can you make them last longer like the ones from the store. Infused oils I see at shops seem to have been there a while and dont say 30-90 days. Thanks!!

Can you muddle the herbs before steeping them in the oil?

Thank you

Love this!

I much prefer this to a cold steep. The oil lasts longer and there's less moisture and less risk of contamination. All my flavouring components are dry though.

Thanks for sharing

I used a confectioners thermometer to heat the oil to 300°F and ended up with crispy rosemary and oil that was essentially burnt. What am I doing wrong?

How long it takes for olive oil to get the flavour, when can it be used after putting in a bottle? how long it takes to extract the flavour? thanks,

Suggestions on basil:oil ratio?

Ohhh I was hoping for the other kind of infusing...

I have the peppers but I'm fresh out of urbs. Could I just use herbs instead?

Have u done white truffle infused olive oil or avocado infused olive oil?

Food Safety per storage-safe and time of storage,please.

thank you

If I was doing this with palo Sanyo chips, and it was for external use only, would it still have an expiration date? Or would I simply put the chips in the oil and let them sit for a few weeks?

How much long can we use this oil, I mean if we keep it for more time, does it get spoiled??

Did you put the cooked garlic in the bottle?

I made oil earlier this week and could only bring the oil up to 215 degrees. Am I safe? Should I throw my oil out and start over?

I was looking for a THC infused. Lol

Next question: how do you get those herbs OUT of that bottle?

Can I do this with avacado oil as the only difference?

how about powdered cayenne pepper?

can I use pther oil like veg.oil for infusing. can be??? thanks

300 degrees is way too hot and straight up frys the peppers

Do i keep the oil at 350 for 10 mins or do i take it out of the heat when it reaches 350?

Pls reply Can I use canola oil? So that when I deep fry the chicken would be aromatic.

Can you sterilize the bottles beforehand in the dishwasher?

i know chefs tend to hate microwaves but wouldnt it be just as effective but a lot simpler to place what your infusing the olive oil with into the bottle with the oil then heat them up in the microwave in their bottle rather than usung a pan

Why wouldn't you just let the concoction cool in the pan and then transfer it into the bottle?

Will adding the herbs fasten the life of oil? Maybe rot.

It does not look like Olive oil ! but nice video, thanks!

I have now failed twice at making the rosemary oil. In both cases, within hours the oil became cloudy and within days they became solidified sludge. I'm not entirely sure what I'm doing wrong. In fact, both times I went a step further than this video in terms of sanitation. In addition to steeping the herbs, garlic, and peppercorns for approx 10 mins, I also sterilised the bottles in the oven at 250 degrees Fahrenheit for 10 minutes. I feel like I am taking every possible precaution yet some how the oil is spoiling and spoiling fast. The only possible culprit I can think of is the garlic. In the video, I can't really tell if he includes the garlic clove in the bottle along with the steeped herbs. I have and am guessing this is the problem. I would like to attempt this recipe a 3rd time but don't want to do so until I know where exactly I'm going wrong. Any help would be appreciated. Thanks.

You really should never use olive oil to lubricate hinges or anything. As it dries out it gets really sticky and could eventually make it worse. 1/10 bad advice.

👍🏻👍🏻

this exactly by your instructions and the ingredients just keep getting fried.

Mine got cloudy??? Why? I steeped it but used fresh herbs.

I thought anything with garlic had to be stored in the fridge because of the bacteria potential with botulism?

300 F or C

Can I use dried herbs?

Don’t have any erbs

How do you read "herb" and say "urb" ?

Nick Hexum and SA Martinez had a baby? :-P

Oil is a natural preservative and heating it up brakes all the good inside it so I dont think this is the best way to do it

he forgot the garlic

Weed

Urbs

Herbs not Erbs.

Why are you pronouncing 'herb' as though it was written 'erb'? If the reason is to imitate French pronunciation then the sound ought to be 'air-b' to rhyme with fair, care, dare etc. Also, I think the word 'steep' is incorrectly used here. Normally it implies a lengthy soaking as compared to what you show, a relatively quick heating in a manner similar to pasteurisation - ie to kill microbes which would otherwise cause spoilage if the product is kept for any length of time.

Great thx - but it's Herb, not Erb, Pleeaase... H dropping is perceived as careles speech or a sign of poor education, the latter not being the case I'm sure....

Thank you