Pat Duran Recipe

Infused Olive oils

By Pat Duran kitchenchatter


Recipe Rating:
Serves:
Each recipe makes one 4 oz. bottle.
Prep Time:
Cook Time:

Pat's Story

These are really so easy to make -the hardest part is getting the right bottles for the oils.LOL.
Found some at the 99 cents store; what luck was that- I got the last few they had that day.
These oils are great served drizzled over salads, with bread, great in pasta or potato salads or just in everyday cooking. These make great gifts too.

Ingredients

GARLIC INFUSED OLIVE OIL
1 large
head garlic,peeled
1 c
olive oil, extra virgin
4 oz
glass bottle with cork or sealable cap
LEMON INFUSED OLIVE OIL
2 large
lemons
1 c
olive oil, extra virgin
4 oz
glass bottle with cork or sealable cap
ROSEMARY INFUSED OLIVE OIL
3-4 sprig(s)
rosemary
1 c
olive oil, extra virgin
4 oz
glass bottle with cork or sealable cap
CHILI INFUSED OLIVE OIL
1 Tbsp
red chili flakes
1-2
whole, dried thai chilies, optional, gives great color and flavor
1 c
olive oil, extra virgin
4 oz
glass bottle with cork or sealable cap

Directions Step-By-Step

1
GARLIC:
Break garlic pieces in 1/2- do not smash.Cut off stems ends. Drop garlic pieces into the glass container. Set aside.
In a small saucepan heat olive oil until small bubbles appear on bottom of pan. Do not boil. Remove from heat and cool 10 minutes. Carefully pour into prepared bottle. Don't overfill. Cork and store in refrigerator. It might cloud up and thicken a bit- but once it reaches room temperature it will clear and become liquid again.
2
LEMON:
Zest one lemon with a vegetable peeler to get long and wide strips. Do not get the white part. Stuff these strips into the bottle. Set aside.
Heat oil in small saucepan. Do not boil. Just heat until bubbles appear on the bottom of pan. Zest the second lemon and place this zest in the hot oil. Let it steep for 30 minutes. Strain and pour only the liquid into the bottle not the zest from the pan. Don't overfill. Cork and store in fridge.
3
ROSEMARY:
Stuff sprigs into bottle . Set aside.
Heat oil in saucepan until bubbles appear on bottom of pan. Do not boil. Let cool 10 minutes. Carefully pour into bottle. Don't overfill. Cork and store in fridge.
4
CHILI:
Pour flakes and dried chilies,if using in bottle. Heat oil in saucepan until bubbles appear on bottom of saucepan. Do not boil. Cool 10 minutes. Pour warm oil into bottle. Don't overfill. Cork and store in fridge.

About this Recipe

Regional Style: Italian
Other Tags: Quick & Easy, Healthy

You May Also Like:

loading...

14 Comments

user
Pat Duran kitchenchatter
Mar 28, 2012
Only you CC!
user
CC MCCART-FROST CCMCCART
Mar 28, 2012
Our Pat looks like 72 years of age about as much as I look 16 years of age...NO WAY JOSE. You're still a young chickie in my book Lady! CHEERS, CC
user
Pat Duran kitchenchatter
Mar 28, 2012
I'm still alive after 72 years. My grandma and mom and Aunt always made these and no one ever got sick- but thanks for your information,
Daune- Hugs to you and yours. Stay well.
user
Daune (pronounced "Dawn") Browne vavavoom
Mar 28, 2012
When making garlic oil, this is an important fact:
Garlic is a low-acid food and the oil provides an anaerobic environment. Combined with room or even refrigerator temperatures, this is precisely the environment that C.botulinum bacteria and spores grow best in. Even if you manage to kill it all, you then have to take steps to prevent recontamination.