Flavorfully Infused Oils
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
- 2tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
- 4garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
- Pinch salt
- 1cup extra virgin olive oil
Nutritional analysis per serving (6 servings)
331 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
- Step 2
Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.
Private Notes
Comments
Love this, have made it several times as it makes great gifts, and you can personalize it to flavor, culture or cooking style based on the recipient. It makes the perfect use for home fries, eggs, etc. When I made this I was like, ohh this is the secret of some of fine dining!
A few days after I made this I went to take it out of the fridge and it was opaque and thick. Still safe to eat?
Haha, yes of course. Oils when cooled solidify. Just sit it out at room temperature for an hour or so and your good.
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