Infused Olive Oil - How To Make, Use, And Store Flavored Oils

Name: Infused Olive Oil - How To Make, Use, And Store Flavored Oils
Total time: 15 min
Ingredients: 1/2 cup rosemary sprigs (washed and dried thoroughly ); 1 tablespoon whole peppercorns; 4 cloves garlic (peeled and lightly crushed); 2 dried bird's eye chiles (other small dried chiles or a pinch or two of red pepper flakes will also work.); pinch salt; 1 cup extra virgin olive oil; 1/4 cup fresh ginger slices; 6 star anise; 3 dried bird's eye chiles (other small dried chiles or a pinch or two of red pepper flakes will also work.); 1/4 cup dried bay leaves; zest of 1 orange (no pith); 1 tablespoon whole black peppercorns

californiagrown.org

Infused olive oil is easy to make and packs a flavorful punch when used as the base of salad dressings or drizzled over roasted meat.

View full recipe on californiagrown.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at californiagrown.org.

Share this recipe:

Cooking tools:

Saucepan
Stove
Measuring cup
Measuring spoon
Fine-mesh sieve
Airtight glass jar
Bottle
Refrigerator

Ingredients

1/2 cup rosemary sprigs (washed and dried thoroughly )
1 tablespoon whole peppercorns
4 cloves garlic (peeled and lightly crushed)
2 dried bird's eye chiles (other small dried chiles or a pinch or two of red pepper flakes will also work.)
pinch salt
1 cup extra virgin olive oil
1/4 cup fresh ginger slices
6 star anise
3 dried bird's eye chiles (other small dried chiles or a pinch or two of red pepper flakes will also work.)
1/4 cup dried bay leaves
zest of 1 orange (no pith)
1 tablespoon whole black peppercorns