Infused Olive oils

Recipe Rating:	2 Ratings5
Categories:	Italian, Lettuce Salads, Pasta Salads, Potato Salads, Quick & Easy, Healthy, Dressings
Serves:	Each recipe makes one 4 oz. bottle.
Prep Time:	10 Min
Cook Time:	10 Min

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

Pinched by muttsrule, and 162 more.

Pat Duran

Well Seasoned

Las Vegas, NV (pop. 583,756)

kitchenchatter

Member Since Aug 2011

Pat's Notes:

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.

Directions

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.

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.

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.

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.

Comments

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Pat Duran kitchenchatter

Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
ALL PASTAS
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CC MCCART-FROST CCMCCART

Mar 26, 2012

You're so right Pat, these infused oils make excellent gifts. Nice to include them in gift baskets. It can be hard to find nice bottles which is why I always save bottles, ie Franks Red Hot Sauce, Starbucks Coffee drink bottles, etc. I either paint the caps or cover them with cloth depending upon the size and look of the lid. Your picture is spot on and I love the use of the labels. CHEERS, CC PS SAVED!!!!

Melanie B MelBelle

Melanie B [MelBelle] has shared this recipe with discussion groups:
A dash of LOVE
Calling all Garlic Lovers
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Tips

Melanie B MelBelle

Mar 26, 2012

I have been wanting to do this for so long. I keep seeing them use infused oils on Food Network. They are very expensive to buy.
Any idea how long they last?

Pat Duran kitchenchatter

Mar 26, 2012

Melanie, I have had a few of the in the fridge for 6 months- the recommended time is 2 to 3 weeks- I find they as just as good at 6 months plus. I have one with rosemary that is a year old. lol it's still good.

Melanie B MelBelle

Mar 26, 2012

Good to know.

CC MCCART-FROST CCMCCART

Mar 27, 2012

Melanie I agree with Pat, I just finished a bottled lemon oil that I've had for over a 1 1/2 year. Was as good yesterday as it was when I first bottled it. It's oil and as long as it's kept in a dark cool area it's lasts a long time. CHEERS, CC

Stormy Stewart karlyn255

Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
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Pat Duran kitchenchatter

Mar 27, 2012

Thank you ladies for reviewing and sharing with your groups. Hugs.

Vanessa "Nikita"... Kitkat777

Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
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Daune (pronounced... 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.

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.

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Infused Olive oils

Ingredients

Directions

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1-12 of 14 comments

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