Spicy Thyme and Garlic Oil

Spicy Thyme and Garlic Oil Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Pour the oil into a decorative glass bottle, then package it with a fresh baguette, a small dipping bowl for the oil, and some colorful napkins in a beautiful basket for a memorable gift. Be careful not to let the oil temperature rise above 220°; too much heat could ruin the flavor.

Yield:

1 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 119
Caloriesfromfat 100 %
Fat 13.5 g
Satfat 1.8 g
Monofat 10 g
Polyfat 1.1 g

Ingredients

1 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, halved
2 bay leaves, crumbled
1 (4-inch) thyme sprig

Preparation

Combine all ingredients in a small, heavy saucepan. Cook over medium-low heat until thermometer registers 200°. Reduce heat to low; cook 20 minutes (do not allow temperature to rise above 220°). Cool to room temperature.

Strain oil mixture through a sieve into a bowl; discard solids. Store in the refrigerator.

Note: Store in the refrigerator in a glass container for up to 1 week.

December 2002
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