Oil Spiced Aromatic Drizzle (Printable Version)
Vibrant spiced oil with bold flavors, ideal for enhancing grilled meats, roasted vegetables, or bread dips.
# What You Need:
→ Base Oil
01 - 1 cup extra virgin olive oil
→ Spices & Aromatics
02 - 1 tablespoon whole coriander seeds
03 - 1 tablespoon whole cumin seeds
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon crushed red pepper flakes
07 - 2 cloves garlic, thinly sliced
08 - 1 small cinnamon stick (approximately 2 inches)
# How to Make It:
01 - Combine coriander seeds, cumin seeds, and black peppercorns in a small heavy-bottomed saucepan and toast over medium heat for 2 to 3 minutes, stirring frequently until fragrant.
02 - Incorporate olive oil, garlic slices, cinnamon stick, smoked paprika, and red pepper flakes into the pan.
03 - Lower heat to gentle simmer and let the oil infuse for 7 to 8 minutes, stirring occasionally and ensuring garlic does not burn.
04 - Remove from heat and allow to cool to room temperature.
05 - Strain the infused oil through a fine mesh sieve into a clean airtight glass bottle or jar, discarding solids.
06 - Refrigerate up to 2 weeks. Bring to room temperature before serving.
# Expert Advice:
01 -
- It's ready in 15 minutes, yet tastes like you've been simmering something precious all day.
- One bottle lasts weeks and instantly elevates grilled vegetables, warm bread, or anything that needs a bold finish.
- No fancy equipment needed—just a saucepan and a sieve you probably already have.
02 -
- Temperature control is everything—too high and your garlic burns, leaving a acrid taste that no amount of spice can hide.
- Straining while warm leaves sediment; cold oil strains cleanly and gives you that professional golden clarity.
03 -
- Make a double batch and keep two bottles on hand—one for cooking with and one for gifting, because people will ask for it.
- Never let the oil smoke during infusion; that burned flavor is almost impossible to recover from, so low and gentle is always the right choice.