Pizza Oil

• servings: 15 servings
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

1 cup olive oil (extra virgin)

1 tsp Calabrian chili oil

1 shallot (finely chopped)

6 garlic cloves (finely chopped)

1 tsp dried basil

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried parsley

1 tsp red pepper flakes

1/2 tsp sumac

1/2 tsp black pepper

1/4 tsp salt (more if desired)

Directions

Prepare a wide-mouth, heat-safe glass jar such as a canning jar or mason jar.

Add all of the ingredients to the jar (aside from the olive oil).

To a small sauce pan, add the olive oil and set to low/medium heat.You want the olive oil to be hot enough so that it releases the flavours of the prepared spices, but not too hot that it burns them.The olive oil will be ready once it begins to shimmer and its very warm to touch. Aim for the oil to be around 185-200 °F.The oil should never boil.

Very carefully pour the hot oil into the prepared jar.The oil should sizzle when combined with the ingredients.

Gently stir and allow the pizza oil to cool uncovered until it reaches room temperature.

Once cool, secure the lid and store the pizza oil in a cool, dark place for up to 3 weeks.

Use as a pizza oil base or finishing oil.

Nutrition

• Calories: 134 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Sodium: 3 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.2 g
• Protein: 0.2 g