How do I prepare a lavender-infused olive oil?

Preparing lavender-infused olive oil is a wonderful way to capture the herb's delicate aroma and flavor for culinary use. It's fantastic for salad dressings, drizzling over roasted vegetables, or as a finishing oil for chicken or fish.

There are two main methods for infusion: cold infusion and hot infusion. The cold method takes longer but preserves more of the olive oil's delicate qualities, while the hot method is quicker.

Important Safety Note: When infusing oils with fresh herbs (especially garlic, but herbs too), there's a very slight risk of botulism if moisture is present and the oil isn't stored correctly. For this reason, it's generally recommended to use dried culinary lavender for oil infusions to minimize moisture, and to store the finished oil in the refrigerator and use it within 1-2 weeks. For longer storage, consider freezing.

Method 1: Cold Lavender-Infused Olive Oil (Recommended for Best Flavor)

This method preserves the integrity of the olive oil's flavor and ensures a truly gentle lavender infusion.

Yields: Varies depending on oil amount Prep time: 5 minutes Infusion time: 1-2 weeks

Ingredients:

• 1 cup (240ml) high-quality extra virgin olive oil

• 1-2 tablespoons culinary-grade dried lavender buds (start with 1 tablespoon for subtle, 2 for more pronounced)

Equipment:

• Clean, dry glass bottle or jar with an airtight lid

• Fine-mesh sieve or cheesecloth

Instructions:

1. Ensure Everything is Dry: Wash and thoroughly dry your glass bottle/jar. Any moisture can cause spoilage. Ensure your lavender buds are completely dry.

2. Combine Ingredients: Pour the olive oil into the clean, dry glass bottle or jar. Add the culinary-grade dried lavender buds.

3. Seal and Store: Seal the bottle/jar tightly with a lid.

4. Infuse: Place the sealed bottle in a cool, dark place (like a pantry or cupboard) for 1 to 2 weeks. Gently shake the bottle every day or two to help distribute the lavender and aid the infusion process.

5. Taste and Strain: After 1 week, taste a small amount of the oil. If the lavender flavor is to your liking, strain the oil through a fine-mesh sieve (or a sieve lined with cheesecloth for a clearer oil) into another clean, dry bottle or jar, discarding the lavender buds. If you prefer a stronger flavor, let it infuse for another few days.

6. Store: Store the finished lavender-infused olive oil in the refrigerator for up to 1-2 weeks.

Method 2: Hot Lavender-Infused Olive Oil (Quicker Method)

This method speeds up the infusion process using gentle heat. Be careful not to overheat the oil, as it can degrade its quality and flavor.

Yields: Varies depending on oil amount Prep time: 5 minutes Cook time: 15-30 minutes Cooling time: 30-60 minutes

Ingredients:

• 1 cup (240ml) high-quality extra virgin olive oil

• 1-2 tablespoons culinary-grade dried lavender buds (start with 1 tablespoon for subtle, 2 for more pronounced)

Equipment:

• Small saucepan or heatproof bowl (for double boiler method)

• Fine-mesh sieve or cheesecloth

• Clean, dry glass bottle or jar for storage

Instructions:

1. Prepare for Infusion: In a small saucepan, combine the olive oil and the culinary-grade dried lavender buds.

2. Gentle Heat Infusion:

   • Direct Heat (Low & Slow): Place the saucepan over very low heat. Heat gently for about 15-30 minutes, stirring occasionally. The oil should be warm, but never simmering or boiling. You want to see just tiny wisps of steam. Overheating will cook the oil and the lavender, creating off-flavors.

   • Double Boiler Method (Safer): For more control, place the oil and lavender in a heatproof bowl set over a saucepan of simmering water (make sure the bowl doesn't touch the water). Heat gently for 30-60 minutes, stirring occasionally.

3. Cool and Steep: Remove the oil from the heat and let it cool completely to room temperature, allowing the lavender to continue steeping as it cools. This can take 30-60 minutes.

4. Strain and Store: Once completely cool, strain the lavender-infused olive oil through a fine-mesh sieve (or cheesecloth) into a clean, dry glass bottle or jar, discarding the lavender buds.

5. Store: Store the finished lavender-infused olive oil in the refrigerator for up to 1-2 weeks.

Tips for Success and Usage:

• Culinary Lavender: Always, always use culinary-grade Lavandula angustifolia (English lavender). Other varieties can be bitter or contain high levels of camphor, which is not pleasant for consumption.

• Freshness: Use fresh, good quality olive oil.

• Sterilize Everything: Ensure all your equipment (jars, sieves) are impeccably clean and completely dry to prevent spoilage.

• Taste Test: Always taste a small amount of the infused oil before using it in a dish to ensure the lavender flavor is to your liking.

• Usage Ideas:

  • Drizzle over roasted chicken, lamb, or vegetables (carrots, potatoes, sweet potatoes).

  • Use in salad dressings, especially with lemon or honey.

  • Dip for crusty bread.

  • Brush over grilled fish.

  • As a finishing oil for soups or stews.

Enjoy your homemade lavender-infused olive oil!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com