Italian Infused Oil

Italian Infused Oil created by Outta Here

Cooking time is infusion time.

Ready In:
336hrs 5mins
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Nyteglori
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@Nyteglori
Contributor
"Cooking time is infusion time."

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  1. Satyne
    I am really pleased with how simple this was to make and it came out a lovely flavour. We actually used a pressure cooker, so it was ready in less than 10 minutes. Just in time to use for dinner. Thanks for a gorgeous recipe.
  2. Outta Here
    This is really good. I used the hurry-up method, by doubling the amounts and doing it in my smaller crockpot. Worked like a charm. We used it to dip some bread in, and on a salad with vinegar. Looking forward to using it to saute something! Made for ZWT 7.
  3. Outta Here
    Italian Infused Oil Created by Outta Here
  4. Rita1652
    Who wouldn`t enjoy this?Refreshing Lemon and basil with a kick from the garlic and pepper flakes then the rosemary...........<br/>Thanks Made for ZWT 2011
  5. Rita1652
    Italian Infused Oil Created by Rita1652
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