Marinated Oils for Fish and Seafood

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Marinated Oils

Flavoured oils are useful throughout the kitchen and can be used in pasta dishes, salads, and stir fries and for cooking or dressing fish, meats and poultry. For example drizzle lemon oil over freshly grilled sardines, pan fry black tiger prawns in garlic oil, or toss the pasta for a crab linguini in a little chilli oil. These are easy to prepare and keep very well; they can also make a nice foodie gift.

Lemon Oil

Lemon Oil

Ingredients
250ml Olive Oil
2 Lemons (Zest Only)
10 peppercorns
A bottle with a cork stopper

Method
1. Make sure the bottle is washed thoroughly in hot water and dried in a warm oven.
2. Wash the lemon and peel the zest with a potato peeler.
3. Put the zest into the bottle along with the peppercorns.
4. Pour in the olive oil and seal with a cork.
5. Leave to marinate for at least a week before use.

Chilli Oil

Chilli Oil

Ingredients
250ml Olive Oil
3 Red Chillies
A bottle with a cork stopper

Method
1. Make sure the bottle is washed thoroughly in hot water and dried in a warm oven.
2. Wash the chillies, cut in half and deseed.
3. Put the chillies into the bottle.
4. Pour in the olive oil and seal with a cork.
5. Leave to marinate for at least a week before use.

Garlic Oil

Garlic Oil

Ingredients
250ml Olive Oil
6 Cloves Garlic
3 Bay Leaves
10 Black Peppercorns
A bottle with a cork stopper

Method
1. Make sure the bottle is washed thoroughly in hot water and dried in a warm oven.
2. Peel and slice the garlic.
3. Put the garlic into the bottle along with the bay and peppercorns.
4. Pour in the olive oil and seal with a cork.
5. Leave to marinate for at least a week before use.