Here we will be making my favorites. Garlic, jalapeno, and a oil/vinegar and herb blend.
Infused oils are a great way to jazz up dishes. Whether its to cook the food in the oil, use as part of a salad dressing mix, or even as a topper to pasta dishes and bread dips…MMM bread dips.
One thing is for sure, they are a great way to add flavor to any meal and if you are like me and have a hard time with digesting certain foods, infusing oils are a fantastic alternative to getting the flavor in your foods without the discomfort later.
Lots of grocery stores sell a variety of infused oils but I find they can be quite pricey and I am a firm believer that homemade is always the best. I really like knowing how my food is prepared and what exactly is going into my body. The oils are actually really easy to make and sooo worth it the effort.
You will need bottles or containers to store them. I like to use mason jars and cruet glasses. In Fact I found a set on amazon with cute little chalk labels for a very cheap price.
I find myself getting creative with my dishes when I know i have a delicious bottle of fresh oil to use up, I hope you get inspired to try them too!
Lets get started!
GARLIC INFUSED OIL
INGREDIENTS:
- 1 3/4 cup extra virgin olive oil
- 6-8 garlic cloves, peeled
DIRECTIONS:
Heat a sauce pan on low. Add the oil and garlic. Let it simmer for 20 minutes.
Remove the garlic. Keep them to spread on a piece of french bread mmm.
Using what you plan to store the oil in pour the oil in using a funnel if need be. Set oil aside and let it cool. Oil can be refrigerated and used for up to 2 weeks.
ENJOY!
OIL & VINEGAR BREAD DIP
INGREDIENTS:
- 1 cup extra virgin olive oil
- 1/2 cup aged balsamic vinegar
- 3 cloves garlic, minced
- 1 tbsp italian seasoning
- 1 tsp dried thyme
- 1/2 tsp black peppercorns
- 1/2 tsp dried rosemary
- 1/2 tsp dried red pepper flakes
- 1 tsp sea salt
DIRECTIONS:
Now this one is especially easy. Simply pour all the dry ingredients in the cruet glass or mason jar and fill with the oil. Shake well and store in the refrigerator for few week. If it lasts that long!
This particular recipe is a favorite in my home with fresh italian bread as a appetizer or served with antipasto. It also makes a great addition to any pasta dish or salad!
ENJOY!
JALAPENO OIL
INGREDIENTS:
- 1 1/2 extra virgin olive oil
- 1 Jalapeno pepper, halved and deseeded.
DIRECTIONS:
Heat a sauce pan on low. Add the oil and jalapeno. Let simmer for 20 minutes.
Remove the jalapeno. Using what you plan to store the oil in pour the oil in using a funnel if need be. Set oil aside and let it cool. Oil can be refrigerated and used for up to 2 weeks.
My favorite use for the jalapeno oil is to use in the mornings to cook eggs. I add it to my asian stir frys, ramen, to cook chicken for enchiladas, pasta… endless possibilities!
ENJOY!
