How to Make Infused Olive Oils

• servings: 16 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

1 cup extra virgin olive oil

6 garlic cloves (peeled and smashed)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup extra virgin olive oil

2 sprigs resh rosemary

1 teaspoon lemon zest (from 1 lemon)

3 to 4 (1 inch strip) lemon peel (yellow part only, no pith)

1 cup extra virgin olive oil

6 garlic cloves (peeled and smashed)

1 teaspoon crushed red pepper flakes

1 small dried chili pepper (such as arbol, broken in half)

Directions

For All Variations:

In a medium saucepan over low heat, combine 1 cup extra virgin olive oil with the flavoring ingredients for one variation (see ingredients above). Heat slowly over low heat for 20 to 30 minutes, until the oil is fragrant and garlic is lightly golden but not browned.

Remove from heat. Let the oil cool in the pan for 10 minutes.

Strain the oil through a fine-mesh strainer or cheesecloth into a measuring cup or bowl to remove solids.

Use a funnel to pour the strained oil into a clean glass bottle or jar. Discard solids.

Seal tightly and label. Store in the refrigerator for up to 2 weeks.

Bring to room temperature before using, as oil may solidify slightly when chilled.

Serve as a dip for bread, drizzled over vegetables or pasta, or used in marinades.

Nutrition

• Serving Size: 1 tablespoon