Oil that has been flavored by steeping herbs, spices, or other aromatics in it, either through heat or time. Used to add concentrated flavors to dishes without additional ingredients.
From Latin 'infusus' (poured into) and 'oleum' (oil). The practice of infusing oils dates back to ancient civilizations who discovered that oil could extract and preserve flavors from herbs and spices.
Infused oils work because flavor compounds are often fat-soluble rather than water-soluble, so oil can extract tastes that water-based preparations cannot! The ancient Romans were masters of infused oils, creating complex blends that could preserve the essence of seasonal herbs year-round.
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