Aromatic oils are more and more used by chefs and these are now essential dressings to enrich every course with aromas and tastes. Most of these oils are available on the market, but it is also possible to create home made oils specific for every dish. The most important element is obviously the oil. Thanks to its properties, it is possible to extract the aromatic parts. It can be olive oil, extra-virgin or oil of beans according to the utilized aroma, preferring the ones with a more delicate taste so the herbs and spices essence, which should be carefully dose, will not be covered.
Following a correct oil production procedure is fundamental. First of all it is important to start with spices and herbs sterilisation. For fresh herbs we suggest to wash them in water and food sterilization product, while for dried spices and herbs it is recommended to leave them in water for at least a couple of hours. After this operation we pass, in both cases, to the thermical sterilisation using a steam oven at 100°C for 2-3 minutes. This process can be optimized by using Stimmy and Steamtrap supplied with ERREMix oven, helping you in shorting the procedure time and leaving free to use the oven chamber. This last phase consists in infusion which is better to be done in vacuum bags.
This phase can be easier if bags are treated in steam oven at 45°C for 30 minutes, followed by a gentle cooling down in water.
The oils obtained with this process can be conserve for a maximum of 3 months.