Fancy Flavors: Infusing Olive Oil
October 26, 2012
My cooking usually starts with smashing and mincing garlic for most savory dishes and ends with a handful of fresh herbs for garnish. And my fridge has peeled garlic and every herb that exits: parsley for kofta, coriander for fish and mint that seemed like a great idea for one dish, but not so much for the rest of the week’s meals. From a financial point of view it didn't bother me; herbs are cheap. But for someone who hates to waste food, it hurt to throw out bunches of herbs and shriveled garlic. So I grabbed the olive oil and experimented. Infused olive oil shines in marinades and salad dressings, roasted vegetables and is perfect as a simple dip with warm bread. Making it yourself is super easy - and they're great DIY wedding favors or house warming gifts.
- 2-3 fresh Rosemary springs
- 3 cloves of garlic
- 1 red chili
- Extra virgin olive oil
- Mason jar & lid (or some kind of sealing jar)