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“To make a good salad is to be a brilliant diplomat—the problem is entirely the same in both cases. To know how much oil one must mix with one’s vinegar.” — Oscar Wilde

 ~🌿🫒🏺A Few Words From Susan🏺🫒🌿~

Spring is in full swing here in Massachusetts, and I’ve been inspired by the fresh herbs popping up on my windowsill. There’s something magical about taking a handful of basil or sprigs of rosemary and turning them into something that brightens every meal. 

This week, let’s talk about making your own infused oils and vinegars—one of my favorite ways to add a burst of flavor to salads, marinades, and even roasted veggies.

This week's video walks you through the process of making infused vinegar, and the article explains the details behind infused olive oil.  I've also included a 20% off coupon for the Cestari Salad Shaker, which can be used to mix up infusions as well as dressings and marinades.

Best,

Susan

Infuse Bold Flavor into Every Meal

Tip of the Week: Use Infused Oils & Vinegars to Perk Up Your Meals

• Drizzle basil oil over fresh mozzarella and tomatoes for a quick Caprese salad.
• Add garlic-rosemary oil to roasted potatoes for an aromatic twist.
• Mix berry-infused vinegar with olive oil and a dash of honey for a vibrant salad dressing.
• Use chili oil to finish pizza or grilled vegetables for a gentle kick.

How to Make Herb-Infused Olive Oil Safely at Home

Infusing olive oil with herbs is a simple way to bring fresh flavor to your kitchen. Whether you’re drizzling it over roasted vegetables, finishing grilled fish, or sopping it up with warm bread, herb-infused oil adds elegance and depth to even the most everyday meals. But while it may seem as easy as steeping herbs in oil, there’s one critical consideration you should never overlook: food safety.

Botulism—a rare but serious form of food poisoning—can grow in oil-based infusions when fresh ingredients like garlic or herbs are stored improperly. The key to making herb-infused olive oil at home isn’t just good taste—it’s good technique. Here’s how to do it right.

Choose the Right Ingredients

Start with a high-quality extra virgin olive oil. The oil is the backbone of the infusion, so choose something you enjoy on its own. As for herbs, use dried, not fresh. Dried rosemary, thyme, oregano, and bay leaves are all excellent choices. Fresh herbs contain water, which can create an anaerobic environment that encourages the growth of Clostridium botulinum bacteria when sealed in oil.

If you prefer the flavor of fresh herbs (or ingredients like garlic or citrus peel), you’ll need to acidify and refrigerate the oil, and use it within a week.

Sterilize Your Equipment

Cleanliness is essential. Wash your bottles or jars in hot, soapy water, then sterilize them by boiling them for 10 minutes or running them through a hot dishwasher cycle. Let them air dry completely before filling.

Build Your Infusion

Place your dried herbs in the sterilized container—generally, 1 to 2 tablespoons of herbs per cup of oil is sufficient. Warm the olive oil gently in a saucepan to about 180°F (82°C). This step helps draw out the herbs’ essential oils and discourages any lurking bacteria. Do not boil the oil; you simply want it warm, not sizzling.

Carefully pour the warm oil over the dried herbs, making sure they are fully submerged. Seal the container tightly.

Let It Steep

Store the sealed bottle in a cool, dark place for 1 to 2 weeks, shaking gently every few days to help release the flavors. Taste after a week—if it’s flavorful, you’re ready to strain; if not, give it a few more days.

Once the oil is infused to your liking, strain out the solids using a fine-mesh sieve or cheesecloth. This helps preserve clarity and reduces the risk of spoilage.

Store It Properly

Transfer the strained oil to a clean, sterilized bottle and label it with the contents and date. Store your infused oil in a cool pantry or the refrigerator, and use within one month. Oils with low-moisture, dried ingredients are generally safe at room temperature, but refrigeration extends shelf life and provides extra peace of mind.

If your oil begins to look cloudy, smells off, or shows any signs of bubbling or mold, discard it immediately.

Use It Creatively

Herb-infused oils are a wonderful finishing touch. Drizzle over soups just before serving. Brush onto focaccia dough or crostini. Mix with a splash of vinegar for a quick vinaigrette. Or simply serve with sea salt and warm bread as an elegant appetizer.

A Final Word
Infused oils are a delightful way to elevate everyday cooking—but only when made with care. Follow these simple guidelines, and you’ll have a pantry staple that’s as safe as it is delicious.

Special Offer for Newsletter Subscribers

Save 20% on the Cestari Salad Shaker. It’s perfect for mixing up your homemade vinaigrettes and infusions! Use code INFUSEOIL at checkout. Offer valid through May 20 at the Cestari store on Amazon

Readers’ Tips for Infusions

Linda from Thousand Oaks, California shares, “I always keep a bottle of lemon-thyme vinegar in the fridge. It’s perfect on roasted asparagus or to brighten up leftover grain bowls.”

Debra from Sterling Heights, Michigan suggests, “Try soaking dried figs in red wine vinegar for a week—then use it as a glaze for grilled pork or duck. It’s absolutely next-level.”

Karen from Parma, Ohio reports, “I make a chili-lime infused olive oil that I pour over cooked shrimp. A quick hit of flavor with almost no prep.”

Susan from Broomfield, Colorado says, “My trick is tarragon vinegar in egg salad. Just a teaspoon adds such a French bistro vibe.”

Patricia from San Ramon, California mentions, “I steep dried lavender in white balsamic vinegar and splash it into sparkling water. It’s a refreshing, elegant non-alcoholic drink.”

The winner of this week’s Free Cestari Product is Janet Moore. Janet, please select your product from the Cestari Store and send us an email at support@cestarikitchen.com letting us know what you’d like and where we should ship it.

💡 Answer to Trivia Question: Bearnaise Sauce!

If you enjoy these tips, please forward this email to friends and family. They can sign up for the newsletter too. And if you’re not already following us, check out our blog for more inspiration and recipes.

Best,
Susan