INFUSED OLIVE OIL IDEAS RECIPES
CHILLI-INFUSED OLIVE OIL RECIPE - OLIVEMAGAZINE
Infused oils are best made in small amounts as they go off quicker. Keep this simple homemade version in a cool, dark place and use within a month or so
Provided by Janine Ratcliffe
Categories Quick and Easy
Total Time 20 minutes
Number Of Ingredients 2
Steps:
- Sterilise 1 or 2 small glass bottles by washing in very hot soapy water, rinsing well then putting in a 180C/fan 160C/gas 4 oven until completely dry.
- Put the oil and chillies in a small pan and gently heat until you see tiny bubbles. Turn off the heat and leave to cool completely. Strain the oil into bottles and add in a few of the chillies, if you like.
Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium
ROSEMARY-INFUSED OIL RECIPE | GIADA DE LAURENTIIS | FOOD ...
Provided by Giada De Laurentiis
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- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
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