How to: Create fragrant Olive oil using Sous Vide

The Sous Videcooking technique can be used with any kind of ingredients to literally create any kind of food. In this article, we are explaining you the simple way of aromatizing olive oil or cooking oil with herbs. To do that you will need a vacuum machine, a sous vide machine, a vacuum/sous vide bag and your preferred kind of oil and herbs.

The basic principle of this procedure is pretty straight forward: you add the oil and herbs to the bag, seal them using the vacuum machine and cook it using sous vide at 55 Celsius for 3 hours. In cooking though, there is always a catch, and today, we are here to explore that.

There are 3 things that you should know before you start cooking:

A) After cooking,immediately place the cooked oil in a water bath and chill it, in order for the final product to be clear and right colored.

B) Not all the herbs have the same taste and aroma strength. That means that if let’s say you are using thyme , a whole bench of it will be the right amount to use for 2 liters of oil, but if you are using sage, just a quarter of a bench of it will be enough for the same quantity of oil, with that said, know that some experimentation will need to take place.

C) Olive oil is sometimes too bitter or strong so the best way to create a fragrant oil without the bitter aftertaste of olive oil is using both olive oil and canola oil, at a ratio of 80% olive oil and 20% canola oil.