Infused Olive Oils

Infused Olive Oils

Photo by Lee C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Lemon-Infused Olive Oil

  • Ingredients:

  • 2

    whole lemons

  • 1

    cup olive oil

  • 1

    4-oz glass bottle with cork

  • Rosemary-Infused Olive Oil

  • Ingredients:

  • 3-4

    sprigs rosemary

  • 1

    cup olive oil

  • 1

    4-oz glass bottle with cork

  • Chili-Infused Olive Oil

  • Ingredients:

  • 1

    tbsp red chili flakes

  • 1 to 2

    whole, dried Thai chilies (Optional — I wanted to add these for additional flavor/visual appeal, but my grocery store was out.)

  • 1

    cup olive oil

  • 1

    4-oz glass bottle with cork

Directions

Lemon-Infused Olive Oil Steps: (1) Using a vegetable peeler or paring knife, carefully strip one lemon of its zest. Try to keep each strip long and wide, and avoid getting any of the bitter white pith underneath. Stuff zest strips into your bottle. Set aside. (2) Zest your second lemon, and set aside. ** It’s not as important to make the zesting pretty with this lemon. Just make sure you’re only getting the zest, and not the pith. (3) In a sauce pan, heat olive oil until a few small bubbles start forming . ** If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes. (4) Scoop zest from second lemon into the warm olive oil. Let it steep for about 30 minutes. (5) Carefully pour the lemony oil into your bottle over the uncooked strips of lemon zest, making sure not to get any of the cooked lemon zest get in. Don’t overfill. (6) Cork the bottle and store in the refrigerator. (7) Serve drizzled over salads, or in everyday cooking. ** Use and/or throw out within 10-14 days. If you don't put the uncooked lemon in your finished bottle you can keep the infused oil in your cabinet for a longer period of time. Rosemary-Infused Olive Oil Steps: (1) Stuff rosemary sprigs into your glass bottle. Set aside. (2) In a sauce pan, heat olive oil until a few small bubbles start forming . ** If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes. (3) Carefully pour warm oil into the bottle over rosemary. Don’t overfill. (4) Cork the bottle and store in the refrigerator. (5) Serve with bread, drizzled over salads, or in everyday cooking. Chili-Infused Olive Oil Steps: (1) Pour chili flakes into your glass bottle. Set aside. (2) In a sauce pan, heat olive oil until a few small bubbles start forming . ** If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes. (3) Carefully pour warm oil into the bottle over the chili flakes. Don’t overfill. (4) Cork the bottle and store in the refrigerator. (5) Serve with bread, drizzled over salads, or in everyday cooking.


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