Infused olive oils are great for salad dressings and garnishes — and infusing olive oils is quick and easy with the Anova Sous Vide Precision Cooker. For this herb-infused olive oil, you’ll want to use dried herbs. The moisture in fresh herbs can cause mold to form in the oil, so it’s best to either hang the herbs to dry or dehydrate them at a low temperature in the oven before infusing. While we most often use robust extra virgin olive oil in our cooking and preparations, mild olive oil is a better option when infusing with the Anova Sous Vide precision cooker. Mild olive oil won’t overpower the rosemary — which we chose for our herb infusion.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)