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Thursday, July 2, 2009

The Cook's 100: #28 Infused Olive Oil

So all these big fancy gourmet grocery stores sell this nicely packaged infused olive oil, for a lot of money. I don't have extra cash to be spending $15 on a small bottle of garlic rosemary olive oil. I do have a rosemary plant though. Make your own instead. It's quick and more exciting when you make what you like. This recipe is about winging it and using what you have.

  • Olive oil, a bit less than will fit in your jar
  • Jar with a lid, or one of those fancy oil bottles with the pouring spout
  • Funnel or measuring cup with a spout
  • Saucepan, or small frying pan
  • Infusions, garlic minced, rosemary, thyme, dill, marjoram, dried chili peppers, anything you like.

  1. In a frying pan or small sauce pan, over medium heat pour in your olive oil, and add in your infusions.
  2. Bring to a high simmer, and simmer for about 5 min
  3. Remove from heat and allow to cool for a few minutes
  4. Using funnel or measuring cup with a spout, pour into jar or oil bottle
  5. Taste it, with a nice crusty bread
  6. Make more!

I would make this oil in small batches that you can use within a week or so and keep in the fridge. By heating the oil with the infusions in it, you are also killing off any bacteria, and preventing botulism.

This can also be a nice little quick gift to make too. It took me about 10 minutes start to finish to make this batch.

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