Italian Infused Oil
photo by Outta Here
- Ready In:
- 336hrs 5mins
- Ingredients:
- 6
- Yields:
-
1 cup
ingredients
- 236.59 ml olive oil
- 1 strip lemon peel
- 2 garlic cloves, sliced
- 9.85 ml fresh rosemary, chopped
- 1 large fresh basil sprig, bruised
- 4.92 ml red pepper flakes (optional)
directions
- Place herbs and spices in the bottle.
- Add warm oil.
- Cover and let stand for 2 weeks.
- Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 1 month.
- Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I actually made this days ago but I wanted to wait a while before I reviewed it, this has a wonderful combination of flavors and I'm sure it only gets better with time, I increased the garlic cloves to six and the red pepper flakes by 1/2 teaspoon, I can't wait to try this with many recipes, thanks for sharing!...Kitten:)
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">