Infused Olive Oils
How to Make Infused Olive Oils
- 3/4 cup extra virgin olive oil
- peel of 1 lemon
Instructions:
1. Make sure as much of the pith as possible is removed from your lemon peel.
2. Combine oil and lemon peel in a small saucepan over low heat.
3. Let oil and lemon simmer over very low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
4. Strain out lemon peels, Let it cool completely and pour oil into a clean dry glass container. (Add additional lemon peels to the container).
5. Store up to two weeks.
Pour the olive oil over a crostini with lemon zest and a creamy cheese .
Herbal Olive Oil
Ingredients:
- 3/4 cup extra virgin olive oil
- 1 bunch mixed herbs (rosemary, sage, thyme)
Instructions:
1. Wash and fully dry the fresh herbs.
2. Combine herbs and olive oil in a small saucepan over low heat.
3. Let oil and herbs simmer over very low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter. Let it cool completely.
4. Strain out the herbs, and pour into a clean, dry glass container. (Add an additional sprig of herbs to the jar.)
5. Store up to two weeks.
Use herbal olive oil in place of regular olive oil in salad dressings for extra flavor.
Chilli Oil
Ingredients:
- 3/4 cup extra virgin olive oil
- 2 tablespoons dried chilis
Instructions:
1. Combine chillies and olive oil in a small saucepan over low heat.
2. Let oil and herbs simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
3. Strain out chillies, and pour into a clean, dry glass container. (Add additional dry chillies or chilli flacks to the bottle.)
4. This oil you can store for a very long time.
You can use any type of dry red chilli.With age chillies will give the flavor and lovely red color to the oil.
A little bit of this oil will make your ramen taste better or drizzle chilli flavor oil on you grilled vegetables and meat to give extra punch.
Garlic pepper infuse oil
Ingredients:
- 3/4 cup extra virgin olive oil
- 2 garlic cloves, peeled
- 1 teaspoon black peppercorns
Crush garlic and pepper to give more intense flavour
Instructions:
1. Combine crushed garlic cloves, black peppercorns, and oil in a small saucepan over low heat.
2. Let oil, garlic, and peppercorns simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
3. Strain out the garlic and peppercorns through fine mesh and pour into a clean, dry glass bottle. (Add extra garlic and peppercorns to the bottle.)
4. Store for up to two weeks.
This is the perfect way to top off plain pasta and a little Parmesan cheese.
Basil infuse oil
Ingredients:
- 3/4 cup extra virgin olive oil
- Couple of washed and dried fresh sweet Basil leaves
Instructions:
1. Combine washed and dried fresh basil leaves and oil in a small saucepan over low heat.
2. Let oil and fresh leaves simmer over very low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
3. Strain out through fine mesh and pour into a clean, dry glass bottle. (Add extra leaves and to the bottle.)
4. Store for up to two weeks.
Drizzle theses infused oils on salads, pizza, pasta sauce, crostinis, and bruschetta. Toss with fresh cooked pasta; bake mouth-watering Neapolitan pizza, drizzle on fish, soup, and salads, or use with warm bread for dipping to create savory dishes.
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Infused olive oil means that the flavor has
been added after the oil was made. The infused extra virgin olive oils are
paired with complementary natural essences, including fruit and herbs.
You’ll be surprised at just how easy it is to create
delicious infused olive oils that are perfect for gifts, or just to keep in
your home to make that salad or crostini recipe 10 times better.
Lemon Olive Oil
Ingredients:- 3/4 cup extra virgin olive oil
- peel of 1 lemon
Instructions:
1. Make sure as much of the pith as possible is removed from your lemon peel.
2. Combine oil and lemon peel in a small saucepan over low heat.
3. Let oil and lemon simmer over very low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
4. Strain out lemon peels, Let it cool completely and pour oil into a clean dry glass container. (Add additional lemon peels to the container).
5. Store up to two weeks.
Pour the olive oil over a crostini with lemon zest and a creamy cheese .
Herbal Olive Oil
Ingredients:
- 3/4 cup extra virgin olive oil
- 1 bunch mixed herbs (rosemary, sage, thyme)
Instructions:
1. Wash and fully dry the fresh herbs.
2. Combine herbs and olive oil in a small saucepan over low heat.
3. Let oil and herbs simmer over very low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter. Let it cool completely.
4. Strain out the herbs, and pour into a clean, dry glass container. (Add an additional sprig of herbs to the jar.)
5. Store up to two weeks.
Use herbal olive oil in place of regular olive oil in salad dressings for extra flavor.
Chilli Oil
Ingredients:
- 3/4 cup extra virgin olive oil
- 2 tablespoons dried chilis
Instructions:
1. Combine chillies and olive oil in a small saucepan over low heat.
2. Let oil and herbs simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
3. Strain out chillies, and pour into a clean, dry glass container. (Add additional dry chillies or chilli flacks to the bottle.)
4. This oil you can store for a very long time.
You can use any type of dry red chilli.With age chillies will give the flavor and lovely red color to the oil.
A little bit of this oil will make your ramen taste better or drizzle chilli flavor oil on you grilled vegetables and meat to give extra punch.
Garlic pepper infuse oil
Ingredients:
- 3/4 cup extra virgin olive oil
- 2 garlic cloves, peeled
- 1 teaspoon black peppercorns
Crush garlic and pepper to give more intense flavour
Instructions:
1. Combine crushed garlic cloves, black peppercorns, and oil in a small saucepan over low heat.
2. Let oil, garlic, and peppercorns simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
3. Strain out the garlic and peppercorns through fine mesh and pour into a clean, dry glass bottle. (Add extra garlic and peppercorns to the bottle.)
4. Store for up to two weeks.
This is the perfect way to top off plain pasta and a little Parmesan cheese.
Basil infuse oil
Ingredients:
- 3/4 cup extra virgin olive oil
- Couple of washed and dried fresh sweet Basil leaves
Instructions:
1. Combine washed and dried fresh basil leaves and oil in a small saucepan over low heat.
2. Let oil and fresh leaves simmer over very low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.
3. Strain out through fine mesh and pour into a clean, dry glass bottle. (Add extra leaves and to the bottle.)
4. Store for up to two weeks.
Drizzle theses infused oils on salads, pizza, pasta sauce, crostinis, and bruschetta. Toss with fresh cooked pasta; bake mouth-watering Neapolitan pizza, drizzle on fish, soup, and salads, or use with warm bread for dipping to create savory dishes.
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