tag:blogger.com,1999:blog-2480917655760821690.post5594871097804535133..comments2024-02-27T23:24:43.499-06:00Comments on Notes from Maggie's Farm: rosemary orange infused olive oilNotes from Maggie's Farmhttp://www.blogger.com/profile/07988466982319140284noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2480917655760821690.post-78582692814731853652015-12-20T01:43:16.605-06:002015-12-20T01:43:16.605-06:00Hi Laurie and thanks for writing. Your heat-infuse...Hi Laurie and thanks for writing. Your heat-infused oil will be ready by gift-giving time. I'd recommend refrigerating it after a few days of infusion, and advising your recipients to refrigerate it also, as olive oil goes rancid even before you can smell or taste it, outside of refrigeration. (It has about a 3 month shelf life, however that includes it's time on grocer's shelves, which can vary wildly.) To use, just run the bottle under a warm tap stream until enough has liquified to pour. <br /><br />Handmade gifts are THE BEST gifts. I wish I was on your list!<br /><br />Merry Christmas!<br />MaggieNotes from Maggie's Farmhttps://www.blogger.com/profile/07988466982319140284noreply@blogger.comtag:blogger.com,1999:blog-2480917655760821690.post-18414345338668012532015-12-11T15:25:21.652-06:002015-12-11T15:25:21.652-06:00I've just made a batch of rosemary orange infu...I've just made a batch of rosemary orange infused olive oil to give as Christmas presents. Christmas is about two weeks away, so by when should I tell my recipients to use it? I'm reading conflicting information, everything from 7 - 10 days to several months. I used dried rosemary and orange zest, warmed it stovetop and then bottled it with a few sprigs of dried rosemary in the bottle. Laurie Thompsonnoreply@blogger.comtag:blogger.com,1999:blog-2480917655760821690.post-78898601451901225302015-12-09T07:20:02.513-06:002015-12-09T07:20:02.513-06:00I really like the combination of rosemary and oran...I really like the combination of rosemary and orange, however heating olive oil (and most other oils) not only destroys its nutrients but also oxidizes it and produces free radicals, so for health reasons I'd advice first drying orange peel and rosemary (to speed up the process it can be done in the oven on very low temperature) and then preparing a cold infusion, leaving the ingredients in a jar in a dark place for couple of weeks, shaking occasionally to aid mixing of oils.<br />If you still prefer the hot infusion method (it is sure much faster!) you can as well use cheapper olive oil, as heating destroys all the properties that we pay for buying cold pressed virgin oil.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2480917655760821690.post-6292823136185664392012-01-17T20:54:50.643-06:002012-01-17T20:54:50.643-06:00I really do like that flavor combo, too! I made l...I really do like that flavor combo, too! I made lemon thyme peppercorn today, and I'll let you know how that turns out in a few days. It's kind of like child play ; )Notes from Maggie's Farmhttps://www.blogger.com/profile/07988466982319140284noreply@blogger.comtag:blogger.com,1999:blog-2480917655760821690.post-91661598589813042602012-01-17T17:25:40.527-06:002012-01-17T17:25:40.527-06:00You had me at Rosemary Orange. It looks so pretty....You had me at Rosemary Orange. It looks so pretty. I haven't made herb infused oils in a while. Might have to try it again.Steph@TheChickpeaChickadeehttp://thechickpeachickadee.blogspot.com/noreply@blogger.com