Spicy Thyme and Garlic Oil

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 100%
  • Fat: 13.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 1.1g

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

  1. 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.
  2. Strain oil mixture through a sieve into a bowl; discard solids. Store in the refrigerator.
  3. Note: Store in the refrigerator in a glass container for up to 1 week.
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