Infusion is a neat cooking technique that transfers the flavors of one food, such as fresh herbs, into another, such as oil. Here's how to make our recipe for Chive Oil.
Recipe by Cooking Light March 2015
Credit: Brian Kennedy; Styling: Claire Spollen
40 calories; fat 4.5g; saturated fat 0.6g; mono fat 3.3g; poly fat 0.5g; calcium 1mg.