Three Delicious Infused Olive Oil recipes
Infused olive oil is easy to make and packs a flavorful punch when used as the base of salad dressings or drizzled over roasted meat.
Ingredients
Rosemary, Garlic and Chile Infused Olive Oil
- 1/2 cup rosemary sprigs washed and dried thoroughly
- 1 tablespoon whole peppercorns
- 4 cloves garlic peeled and lightly crushed
- 2 dried bird's eye chiles other small dried chiles or a pinch or two of red pepper flakes will also work.
- pinch salt
- 1 cup extra virgin olive oil
Ginger, Star Anise, and Chile Infused Olive Oil
- 1/4 cup fresh ginger slices
- 6 star anise
- 4 cloves garlic peeled and lightly crushed
- 3 dried bird's eye chiles other small dried chiles or a pinch or two of red pepper flakes will also work.
- pinch salt
- 1 cup extra virgin olive oil
Bay Leaf, Citrus, and Black Peppercorn Infused Olive Oil
- 1/4 cup dried bay leaves
- zest of 1 orange no pith
- 1 tablespoon whole black peppercorns
- pinch salt
- 1 cup extra virgin olive oil
Instructions
To make any of the infused olive oil variations above follow these steps.
- Combine all of the ingredients in a saucepan over low heat. Warm slowly until the mixture starts to gently bubble, about 5-8 minutes. Continue to heat until the oil is very fragrant, another 1 or 2 minutes.
- Cool completely, then use a funnel to pour the oil into a clean bottle to store. Refrigerate and use within a month.
Notes
These recipes were inspired by Mark Bittman's Flavorfully Infused Oils recipe on NYT Cooking.
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