I'm curious as to how these are made. I know they use them in lots of frozen foods for an added zest. I know they are not extracts which is what use to be used for flavoring. They are very potent, I can tell you that. I cannot tolerate them and the product doesn't necessariliy add them to their ingredients list.

Flavored oils are usually vegetable oils that have various herbs or other seasoning in them, such as garlic, onion, rosemary, etc. Some are mild and some are strong.

Is there a particular product you are talking about? I use a lot of flavored cooking oils when preparing foods and never had a problem. You are correct when you say that some flavored cooking oils are potent, they are the ones that should be used minimally or the infusion will be too intense, perhaps that is what is has happened with the products you are talking about. I once bought broccoli in cheese sauce, it was in a pouch. I followed the frozen food directions but found that the product had way too much 'liquid type' cheese for me. I did not read the lable so I don't know what the ingredients were. I do remember that it did not taste natural to me. As far as I know this continues to be a very popular product, but I would rather make my own broccoli in cheese sauce.

Here's some info on flavored oils-how to do them, etc

Flavored oils

Flavored oils are a terrific addition to any cooking arsenal.

JOan

I never heard of flavored oils. Maybe I should get out more hahaha.

I love cooking with flavored oils! I've tried making my own and have bought some. Watkins makes some great ones!

SynergyVega, flavored oils are not new, however, in the past people often made their own. Now you can buy them, plus there is less chance of them spoiling. And you only need a few drops to enhance flavors of other oils. I have garlic-flavored oil in my fridge right now.

I make my own chili oil. I use a bottle of olive oil and add those small dried red peppers that are as long as the last joint on your pinkie. You can add them in whole or break a few up with a mortar and pestle to get the seed direclty in the oil.

My current bottle has been "on the go" for more than two years. I simply add more oil when it gets low. I put about half a cup of peppers in 450 ml of oil (take some out of the bottle to make room for the peppers). At first some peppers will sit on top and some will sink to the bottom. Eventually all will sink. Leave the chili oil to "set" for three weeks before using. Then enjoy!!