Infused Olive oils

2
Pat Duran

By
@kitchenChatter

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
Each recipe makes one 4 oz. bottle.
Prep:
10 Min
Cook:
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

How to Make Infused Olive oils

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.

Printable Recipe Card

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