Tuesday, November 30, 2010
Garlic and Herb Infused Olive Oil
This is the first of my flavoured olive oil series. Flavoured olive oils are usually pretty expensive. Why not make your own? You can create your own unique flavours. This versatile oil also simplifies cooking and shortens cooking time in the future. You can drizzle on any food before you roast it, emulsify it in soups, drizzle it on cooked vegetable, or use it as a salad dressing.
You can make as much or as little as you want. Once it cools down, it can be stored in room temperature, covered or in a squeeze bottle.
1 litter medium or low grade olive oil
8 cloves garlic
1 spring thyme
1 spring rosemarry
1. Place all ingredients in a pan or pot on the lowest heat possible
2. Heat for at least 20 minutes, never let the herbs or the garlic brown.
3. Strain in a sieve and let it cool.