Leave flavorings in infused olive oils as a decorative touch.
Decorate your kitchen with bottles of flavored olive oils -- when you aren't using them for cooking, of course. Use flavored oils in marinades, salad dressings and bread dips. Infused olive oils also make elegant gifts. Olive oil can take on the flavors of many herbs, spices and vegetables. A hot infusion flavors the oil quickly, while the flavor takes a few weeks to develop if the oil is simply added to a bottle with herbs or spices. Add this to my Recipe Box.
Instructions
1. Measure out a single herb, spice or vegetable of your choice, or combine flavors. For garlic-flavored oil, finely chop two or three heads of fresh garlic. For fresh herbs, whole spices or vegetables, measure out 3 cups of one ingredient or make a combination equal to 3 cups.
2. Add 3 cups of olive oil to the saucepan and stir in the flavorings. Heat the oil over medium heat, stirring constantly, until you see a few bubbles.
3. Reduce the heat to low and steep the oil for two hours, then remove from the heat.
4. Strain the oil through the cheesecloth or coffee filter into a heat-resistant jar or bowl. Allow it to cool for about 30 minutes.
5. Strain the cooled oil into an airtight bottle or jar for storage. Store it at room temperature or in the refrigerator; the oil will retain its quality longer in the refrigerator, notes Oregon State University Extension Service.
Tags: herbs spices, olive oils, spices vegetables