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.
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
How to Make It
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.
Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.