Sous Vide Infused Oils


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

  • Rate This
This accelerated infusion technique increases the speed with which the flavor of your choice combines with the oil. This way, even if you have guests coming by in just a few hours, you can still create impressive oils to serve.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 10

  • 1 cup olive oil (237 mL) (or vegetable oil)

  • Infusions of your choice (basil, rosemary or chilli, for example)


  • Step 1

    Combine the oil and infusion of your choice in a bag, fold the top of the bag over a few times and then clip to the edge of your water bath - cook sous vide for 3 hours at 131F (55C).

    • Finishing Steps

    • Step 0

      Plunge the bag into an ice bath then transfer to bottles and store in the refrigerator for up to 7 days.

Latest Comments

131 F / 55 C Recipe Temp
Recipe Time
Prep Time