Pinned it Tuesday: infused olive oils

26 Feb

For my Secret Santa gift this year, I decided to give the girlfriend whose name I had these crave plates from Crate & Barrel and to infuse olive oils to go with them.  I was a little nervous about infusing hot oil but it wasn’t difficult, and really took almost no time at all.  I loved the idea of giving a (partial) gift that was homemade and that I knew she’d appreciate and use.

Chili-Infused Olive Oil

  • 1 tbsp red chili flakes
  • 1 to 2 whole, dried Thai chilies (optional)
  • 1 cup olive oil
  • 4-oz glass bottle with cork

(1) Pour chili flakes into your glass bottle. Set aside.
(2) In a sauce pan, heat olive oil until a few small bubbles start forming .  (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)
(3) Carefully pour warm oil into the bottle over the chili flakes. Don’t overfill.
(4) Cork the bottle and store in the refrigerator.
(5) Serve with bread, drizzled over salads, or in everyday cooking.

chili oil

Rosemary-Infused Olive Oil

  • 3-4 sprigs rosemary
  • 1 cup olive oil
  • 4-oz glass bottle with cork

(1) Stuff rosemary sprigs into your glass bottle. Set aside.
(2) In a sauce pan, heat olive oil until a few small bubbles start forming .  (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)
(3) Carefully pour warm oil into the bottle over rosemary. Don’t overfill.
(4) Cork the bottle and store in the refrigerator.
(5) Serve with bread, drizzled over salads, or in everyday cooking.

rosemary oil

Garlic-Infused Olive Oil

  • 4 to 6 heads of garlic (2 to 3 cups) 
  • Juice from 1 lime
  • 2 to 3 cups extra virgin olive oil or enough olive oil to cover the cloves
  • 4-oz glass bottle with cork

(1) Peel the garlic by breaking each clove with the side of a wide knife. You want to break the cloves, not smash them. Remove the peel and cut off the stem end of each clove. 
(2) Put the cloves in a bowl with the lime juice. Stir and let sit for 15 minutes.
(3) Preheat oven to 325 F.
(4) Reserving the juice for later, drain the lime juice from the cloves.
(5) Spread out the garlic cloves in one layer in a glass casserole.
(6) Pour enough olive oil over the garlic so that the cloves are completely immersed.
(7) Roast in a hot oven for 45 minutes.
(8) Remove from the oven and let cool. Cloves will darken “a little” more as they cool. Scoop the cloves from the oil into a bowl using a slotted spoon.
(9) Pour the reserved lime juice over the cloves with ½ cup oil and stir to combine. Pack garlic cloves in an airtight glass jar. Pour enough of the oil over the roasted cloves to cover. Place in the refrigerator and use for a variety of uses. (See Kitchen Notes)
(10) Pour the remaining oil in a clean, sterilized bottle and use as garlic infused olive oil.

garlic oil

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One Response to “Pinned it Tuesday: infused olive oils”

  1. Mandy March 25, 2013 at 4:09 pm #

    YUM! Sorry I have slacked off on my blog reading but as the recipient of these fine olive oils I can confirm they were delicious. Well done Kate, and thank you!

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