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Vegetable oils have traditionally been used in cooking for centuries. They are used for frying and stewing, added to salads and side dishes, and serve as a base for a wide variety of sauces, gravies, and marinades. In recent years, spiced infused oils have become especially popular. These oils are made with the addition of spices, citrus fruits, herbs, and other aromatic ingredients.
Such oils can be used just like regular cooking fats or served as a «liquid seasoning» for vegetable, fish, and meat dishes.
One of the most unusual varieties is orange infused oil. Unlike essential orange oil, which is obtained by steam distillation, this culinary oil is made by gently simmering orange zest in a base vegetable oil. The first chef to introduce orange oil into haute cuisine was the legendary Auguste Escoffier. He created the famous dessert Crêpes Suzette — French pancakes served in caramelized orange butter sauce mixed with cognac or brandy.
However, spicy orange oil is not limited to desserts. It pairs beautifully with vegetables, duck, goose, and turkey, and also enhances the flavor of seafood.
Orange oil is rarely found on store shelves, but it is easy to prepare at home. All you need are a few citrus fruits, a base vegetable oil, and spices and herbs of your choice.
Classic spicy orange oil recipe
If you have never tried homemade orange oil, it is best to start with the classic recipe. You will need:
- 350 g of vegetable oil (preferably with a neutral taste and aroma);
- 2 medium oranges;
- 5 black peppercorns;
- 3 small bay leaves;
- ¼ teaspoon cinnamon (optional);
Wash the oranges thoroughly under running water, pour boiling water over them, and dry them with a clean kitchen towel. Carefully remove the zest and grind it in a blender or coffee grinder. Alternatively, you can finely grate it.
Squeeze the juice from the orange pulp by hand or using a juicer. Pour the juice into a blender bowl, add bay leaves, peppercorns, cinnamon, crushed orange zest, and vegetable oil. Blend everything for 3–4 minutes at low speed, then transfer the mixture to a multicooker and cook at 150°C (300°F) for 1 hour. If a multicooker is unavailable, simmer the mixture on the stove over very low heat for about 2 hours.
After complete cooling, strain the oil, pour it into a glass container, and store it in the main compartment of the refrigerator.
The best oils for spicy orange infused oil
For making orange infused oil, it is best to use fats with a high smoke point and a mild, neutral flavor. These include sunflower oil, corn oil, camelina oil, and olive oil. When made with sesame oil, the finished sauce develops pleasant nutty notes. Orange oil infused with mustard seed oil becomes especially bold, spicy, and pungent.
CraftOil™ offers a wide and constantly expanding range of flavorful, aromatic artisan vegetable oils. On our website, you can always order sunflower, corn, hemp, poppy seed, hazelnut, as well as caraway, mustard, and many other oils.
All oils are pressed strictly on the day of purchase using branded, certified presses. We guarantee freshness, premium quality, rich taste, and natural aroma. Orders are shipped immediately to any region of Ukraine and Europe. To learn more about the nutritional value of our products and their culinary uses, simply leave a request on our website.
CraftOil also offers a truly unique and cost-effective opportunity to produce oils at home. Our website features presses with capacities from 20 to 75 tons, suitable for both household and commercial use. This reliable, practical, and high-performance equipment does not require special working conditions or complex maintenance.
The 20-ton channel press, 20-ton plate press, 30-ton dismountable hydraulic press, and other models are ideal for home use and allow you to provide yourself and your loved ones with the freshest cold-pressed «live» oils.
