Herb-Infused Olive Oils: Greek |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Herbs and spices add interesting flavor to mild oil. Before pouring the infused oil into bottles, replace the fresh herbs; they will darken while steeping in the warm oil. Use in salad dressings and sauces, or drizzle on grilled chicken, fish, lamb, eggplant, pita bread, tomatoes, or feta cheese. Ingredients:
2 cups extra virgin olive oil |
3 (4-inch) long lemon peel strips |
6 (6-inch) rosemary sprigs |
1/4 teaspoon dried crushed red pepper |
1/2 teaspoon black peppercorns |
Directions:
1. Pour oil in a small saucepan over very low heat; add remaining ingredients, and cook 10 minutes or just until oil is very warm but not boiling (about 150°). Remove from heat; let stand 1 hour or until completely cool.
2. Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.
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