Ottolenghi Flavour's treatment of infused oils as a finishing technique — drizzled over dishes at the moment of serving — draws from the Italian aglio olio tradition, the Chinese chilli oil tradition, and the Middle Eastern za'atar oil tradition simultaneously. The technique is universal: fat extracts and concentrates fat-soluble aromatic compounds, which are then distributed across a dish in a thin film at the moment of serving.
Flavoured oils made by gently warming a neutral or flavoured base oil with aromatics (herbs, spices, citrus peel, chilli, garlic) to extract their fat-soluble compounds, then straining and using as a finishing drizzle at the moment of serving.
Infused oils provide the final aromatic layer of a dish — applied at the moment of serving, they are the last thing the palate encounters. Because fat carries aroma directly to the olfactory system, even a small drizzle of a well-made infused oil transforms the aromatic profile of a dish completely. They are the finishing touch that separates a complete dish from an assembled one.
- Temperature is the critical variable — too hot and the aromatics burn rather than infuse, producing bitter off-notes. The oil should be warm enough to extract (approximately 80–90°C) but not hot enough to fry [VERIFY temperature] - Fresh herbs must be blanched before infusing into oil — unblanched herbs cause the oil to turn brown and develop off-flavours during storage. Blanched herbs maintain vibrant green colour and clean flavour [VERIFY blanching technique] - Time: whole spices need 20–30 minutes at warm temperature; dried herbs need 10–15 minutes; citrus peel needs 5–10 minutes [VERIFY times] - The oil cools and is strained — the aromatic compounds remain in the oil after the solids are removed - Use as a finishing drizzle over completed dishes — heat diminishes the volatile aromatic compounds. The oil is always applied at the last moment
FÄVIKEN + OTTOLENGHI FLAVOUR