ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb-Infused Olive Oils: Italian

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 8 mins
Cook time 10 mins
Stand time 1 hr
Yield Makes 2 cups
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, and bread, or sautéed greens, mushrooms, or zucchini.

Ingredients

  • 2 cups extra virgin olive oil
  • 1/4 cup sun-dried tomatoes in oil, slivered
  • 1 tablespoon dried Italian seasoning
  • 1/4 teaspoon dried crushed red pepper

How to Make It

  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.