Staying Stylish in Suburbia

Foodie Friday Infused Olive Oil

Friday, December 13, 2013

 This simple infused olive oil is easy to make, pretty to look at and best of all it's oh so tasty! Use it in salad dressings, marinades or as dipping oil. The possibilities and combinations are endless.


Here are the combinations I used
  • Rosemary and Red Pepper
  • Lavender and Peppercorn 
  • Basil and Red Pepper
  • Lemon, Garlic and Rosemary (this is the only one that has fresh ingredients)

Fill bottles with desired ingredients

Clean bottles thoroughly and fill with desired combinations of ingredients. Crush herbs a bit for stronger flavor.

Heat Oil and Pour over Herbs 

Heat the oil to 180°F in a pot. Pour the oil over ingredients. Cork or cap your container, and cool.

Put a cork in it

Add labels or tags

They work great as Christmas gifts around the holidays too.

And enjoy!!!

You can use it right away but letting it sit over night lets the flavor really set in nicely.

Important Note

Because these particular bottles don't seal completely it's important to use the oil fairly quickly. Also, if you use anything other than dried ingredients be aware that the shelf life will be shorter and you may risk contamination. As long as you keep it refrigerated it should be fine for at least a week and probably longer but there his no guarantee. For that reason I only give oils with dried ingredients away as gifts. The lemon and garlic infused oil is for our family and we will gobble it up fast enough that I'm not worried.

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