![]() ![]() Strain to separate the oil from the chili peppers.Add olive oil and chili pepper to a small or medium saucepan and warm over low heat for 3-5 minutes, stirring often.4-6 small dried red chilis (or 1 Tbsp red pepper flakes).Strain to separate the oil from the lemon peel.Add olive oil and lemon peel to a small or medium saucepan and warm over low heat for 3-5 minutes, stirring often.Remove the peel from the lemon with a vegetable peeler (try to avoid peeling off much of the spongy white pith-you want the flavorful yellow part).Strain to separate the oil from the herbs. ![]() ![]() Add olive oil and herbs to a small or medium saucepan and warm over low heat for 3-5 minutes, stirring often.1 bunch of your favorite herbs, or a combination (rosemary, thyme, and sage work well).Pour the oil into a sterilized glass jar and seal tightly.Strain to separate the oil from the garlic.Remove the saucepan from heat, cover with a lid, and allow it to sit for 1-2 hours so flavors can marinate.Add olive oil and crushed cloves to a small or medium saucepan and warm over low heat for 3-5 minutes, stirring often.Crush the garlic cloves: Place the broad side of a chef’s knife over each clove, then, using the heel of your hand, press down on the knife.Because these are made with fresh ingredients and are not heated, they should be stored in the refrigerator and used up in 1 week. On the other hand, some people prefer a cold-infusion method, which actually involves blending the olive oil with fresh herbs or fresh chili peppers, then straining the oil with a fine mesh strainer or cheesecloth into a jar with a good seal. Store the oil in an airtight, sterilized container such as a mason jar (here are three ways you can sterilize your glass containers before adding your oil) for up to 1 week at room temperature or 1 month when stored in the refrigerator.Strain the mixture to separate the infused oil from the solids.Remove the saucepan from heat and allow the oil mixture to sit, covered, for 1-2 hours.The oil may bubble slightly, but it should not splatter. Lightly heat the olive oil in a saucepan with aromatic ingredients such as herbs, garlic, or lemon for 3-5 minutes.The recipes below follow a simple heated-infusion method. When you search online, there seem to be countless methods of infusing olive oil. Plus, you can experiment with different combinations and amounts of herbs and aromatics to create a custom oil that’s perfectly suited to your unique tastes. The good news: It’s incredibly easy to make infused oils at home (in a matter of minutes!) by combining a few simple ingredients with EVOO over low heat. The problem: When you go to buy an infused olive oil at a fancy gourmet food shop or olive oil store, things can get a tad pricey. And while we’ll always love a high-quality, unadulterated extra virgin olive oil, there’s just something about a garlic, or herb, or chili-infused EVOO that takes everything it graces to the next level-whether it’s crusty bread, a warm grain dish, or a salad. Have you ever plowed through an entire baguette at an Italian restaurant because you couldn’t stop dipping it in the ridiculously flavorful infused olive oil? Same here.
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