Tangerine Oil


Infused oils are an effective alternative to sauces - a fast, easy way to add drama to your plate presentations and vibrant flavors to your dishes.Although flavored oils are widely available today in most stores, making your own is fun and simple. The traditional method involves combining flavor ingredients and oil in a clear bottle, sealing it, and then letting it "rest" at room temperature for a period of days while the flavor infuses into the oil. Because there can be a food safety issue when moisture is added to oil in the form of fresh herbs, roots, or citrus peels (which can promote the growth of microorganisms), the cold infusion method described in this recipe is safer. Unless you plan to use copious quantities of flavored oil, make yours in small batches and always keep it refrigerated. Sterilize the bottles and caps before using them, and keep the bottles sealed to prevent oxidation and extend the life of the oil. Substitute orange, lemon, blood orange, lime, or grapefruit zest to create different flavored oils.


1 cup mild extra-virgin olive oil
3 tablespoons grated zest of tangerine or other citrus fruit


Place the oil and citrus peel in a blender and process at high speed for 1 minute. Let the oil sit for 1 hour at room temperature and then strain through a fine mesh sieve, pressing hard on the solids.

Pour the oil into a clean glass container and seal tightly. Store in the refrigerator for up to 3 months.


Subscribe to Comments for "Tangerine Oil"