Infused Olive Oil


Sometimes the best appetizers are simple bread slices or cubes dipped in infused olive oil.  We’re having guests over for dinner this weekend, and these infused olive oils taste the best if they’ve been sitting for a couple of days, so I decided to make them today.  You can add whichever herbs and spices you have handy or feel like using.  I made 3 types: 1. rosemary-thyme-black pepper-bay leaf, 2. garlic, and 3. pequin pepper.  I also like things pretty heavily flavored, so you can decrease the amount of herbs and spices if you like milder flavors.

Ingredients

1/4 cup olive oil
Spices of your choice, I used the following:
Oil 1: 1 tsp rosemary, 1 tsp thyme, 5 black peppercorns, 1 small bay leaf
Oil 2: 2 garlic cloves, bruised slightly
Oil 3: 1 pequin pepper (this are small, but spicy!)

Directions

1.  Place the herbs/spices in a small glass jar (I like ones that have an airtight lid).

2.  In a small pan, heat the oil on the stove until just warm.  Pour the oil over the herbs/spices.  Let it cool to room temperature, then close and refrigerate for at least 3-4 days.

3.  Serve at room temperature with bread, crackers, or other dippables!

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One thought on “Infused Olive Oil

  1. Update from a few days later: I can’t stress how important it is it get a bottle with a tight seal. One of the seals broke on my bottle and it now has small white spots. They look questionable, so I’m throwing it away- what a waste! =(

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