Herb-Infused Olive Oils: Greek

Photo: Jennifer Davick; Styling: Linda Hirst

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.

Yield: Makes 2 cups
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Stand: 1 Hour


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

Preparation

  1. 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. 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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