Easy Infused Oils for Your Charcuterie Board

Easy Infused Oils for Your Charcuterie Board

Infused Oil Trio

Garlic + Chili Avocado Oil
Lemon Peel + Rosemary + Peppercorn Olive Oil
Orange Peel + Thyme Olive Oil

Vacuum seal Kaug LidAdapt for faster, more flavorful herb and spice oil infusions. Use Kaug LidAdapt, mason jar, stopper and pump to pull vacuum. Then use pour spout to pour. Garlic and chili avacado oil, lemon peel with rosemary and peppercorn olive oil and orange peel and thyme olive oil.


Infused oils transform your cooking and are super simple to make!  Pair our infused oil trio with a charcuterie board, toss with fresh pasta, use as a marinade or drizzle over fresh salad greens.  


Watch full video recipe.


Garlic + Chili Avocado Oil


JAR SIZE: 8 oz regular or wide mouth


INFUSION TIME: 15 minutes


INGREDIENTS:

  • ½ cup avocado oil
  • 1-2 tsp. red chili flakes
  • 1 bulb garlic, peeled and segmented

TECHNIQUE:

  1. Place red chili flakes and garlic in pan and dry toast over medium heat for 1 minute. Dry toasting ingredients extracts and enhances natural flavor.  Carefully move ingredients around in pan with spoon to make sure ingredients don’t burn, you're just warming through – not looking for color change.
  2. Remove pan from heat and pour avocado oil over toasted ingredients.  Stir.                                    Use Kaug LidAdapt with mason jar and pump stopper to vacuum seal and make infused garlic chili avocado oil. Dry toast garlic and red chili flake in pan, pour avocado oil over red chili flake and garlic in hot pan, stir, then pour in mason jar and use LidAdapt stopper pump to vacuum seal and infuse.      Use Kaug LidAdapt with mason jar and pump stopper to vacuum seal and make infused garlic chili avocado oil. Dry toast garlic and red chili flake in pan, pour avocado oil over red chili flake and garlic in hot pan, stir, then pour in mason jar and use LidAdapt stopper pump to vacuum seal and infuse.
  3. Pour warm oil with toasted ingredients into jar (use funnel for less mess).
  4. Get ready to use LidAdapt.  Wipe jar rim clean/dry, apply LidAdapt on top of jar, screw on metal band, insert stopper & pump to pull a vacuum seal.  For more intense and faster infusion, vacuum pulse by releasing value, lightly swirl jar and re-vacuum seal a few times.  Let stand 15 minutes.  Vacuum seal to store or use your favorite pour spout to serve.

Lemon Peel + Rosemary +  Peppercorn Oil


JAR SIZE: 4 oz regular or wide mouth


INFUSION TIME: 15 minutes


INGREDIENTS:

  • ½ cup extra virgin olive oil
  • Peel from one lemon
  • 4 sprigs of rosemary
  • 1 tsp. whole peppercorns

TECHNIQUE:

    1. Place lemon peel, peppercorns and rosemary in pan and toast over medium heat for 1 minute. Carefully move ingredients around in pan with spoon to make sure ingredients don’t burn, you're just warming through – not looking for color change.
    2. Remove pan from heat and pour olive oil over toasted ingredients. Stir.                                     Use Kaug LidAdapt with mason jar and pump stopper to vacuum seal and make infused lemon peel, rosemary, peppercorn olive oil. Dry toast lemon peel, rosemary, peppercorns in pan, pour oil over in hot pan, stir, then pour in mason jar and use LidAdapt stopper pump to vacuum seal and infuse.
    3. Pour warm oil with toasted ingredients into jar (use funnel for less mess).        Use Kaug LidAdapt with mason jar and pump stopper to vacuum seal and make infused lemon peel rosemary peppercorn olive oil. Dry toast orange peel and thyme in pan, pour oil over orange peel and thyme in hot pan, stir, then pour in mason jar and use LidAdapt stopper pump to vacuum seal and infuse.
    4. Get ready to use LidAdapt. Wipe jar rim clean/dry, apply LidAdapt on top of jar, screw on metal band, insert stopper & pump to pull a vacuum seal.  For more intense and faster infusion, release value, lightly swirl jar and re-vacuum seal a few times.  Let stand 10-15 minutes.  Vacuum seal to store or use your favorite pour spout to serve.

Orange Peel + Thyme Oil


JAR SIZE: 8 oz regular or wide mouth


INFUSION TIME: 15 minutes


INGREDIENTS:

  • ½ cup extra virgin olive oil
  • Peel from one orange
  • 4-5 sprigs of thyme

TECHNIQUE:

  1. Place orange peel and thyme in pan and toast over medium heat for 1 minute. Carefully move ingredients around in pan with spoon to make sure ingredients don’t burn, you're just warming through – not looking for color change.
  2. Remove pan from heat and pour olive oil over orange peel and thyme. Stir.                         Use Kaug LidAdapt with mason jar and pump stopper to vacuum seal and make infused orange peel and thyme olive oil. Dry toast orange peel and thyme in pan, pour oil over orange peel and thyme in hot pan, stir, then pour in mason jar and use LidAdapt stopper pump to vacuum seal and infuse.              
  3. Pour warm oil with toasted ingredients into jar (use funnel for less mess).       Use Kaug LidAdapt with mason jar and pump stopper to vacuum seal and make infused orange peel and thyme olive oil. Dry toast orange peel and thyme in pan, pour oil over orange peel and thyme in hot pan, stir, then pour in mason jar and use LidAdapt stopper pump to vacuum seal and infuse.
  4. Get ready to use LidAdapt. Wipe jar rim clean/dry, apply LidAdapt on top of jar, screw on metal ring, insert stopper & pump to pull a vacuum seal.  For more intense and faster infusion, release value, lightly swirl jar and re-vacuum seal a few times.  Let stand 10-15 minutes.  Vacuum seal to store or use your favorite pour spout to serve.

Build your own culinary system with LidAdapt and experiment with your favorite seasonal herbs and spices!

 

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