Orange Oil
August 1, 2024 by Kimberly
Add a burst of citrusy freshness to your dishes with orange oil! Perfect for salads, marinades, or desserts, it’s a must-have for any kitchen enthusiast.
1 HOUR
ADVANCED
VEGAN
INT.
40 PER TSP
FRESH
ZESTY
MICHELIN
OIL
SUMMER
ABOUT THE RECIPE
Orange oil is your new kitchen secret weapon. It brings a vibrant citrusy punch to any dish, whether you’re drizzling it over a fresh salad, mixing it into a marinade, or adding a zesty twist to your favorite desserts. This versatile ingredient will elevate your cooking game, making every meal feel gourmet. Plus, it’s super easy to use and store, so let’s dive into the details!
How to serve
For salads, add a few drops to your vinaigrette for an unexpected burst of flavor. When marinating meats or vegetables, mix in a bit of orange oil to enhance the taste. For desserts, a light drizzle over cakes or fruit salads can make a big difference. Just remember, a little goes a long way – start with a small amount and adjust to taste. I like to combine this oil with these Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil.
How to store
Store your orange oil in a cool, dark place, preferably in an oil bottle, to keep it fresh and flavorful for up to 1-2 weeks. Avoid direct sunlight and heat to preserve its quality.
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Orange Oil
- Total Time: 1 hr
- Yield: 250 ml / 1 cup 1x
Description
Ingredients
- 1 orange
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Chop the orange in half and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the orange are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
- After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 30 min
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