Herb-Infused Olive Oils: Italian

Name: Herb-Infused Olive Oils: Italian
Prep time: 8 min
Cook time: 10 min
Total time: 1 h 18 min
Yield: Makes 2 cups
Ingredients: 2 cups extra virgin olive oil; ¼ cup sun-dried tomatoes in oil, slivered; 1 tablespoon dried Italian seasoning; ¼ teaspoon dried crushed red pepper

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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.

By Julia Dowling Rutland

Recipe by Coastal Living December 2012

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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary test

prep:

8 mins

cook:

10 mins

stand:

1 hr

total:

1 hr 18 mins

Yield:

Makes 2 cups

Ingredients

2 cups extra virgin olive oil
¼ cup sun-dried tomatoes in oil, slivered
1 tablespoon dried Italian seasoning
¼ teaspoon dried crushed red pepper

Directions

Step 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.

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Step 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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Herb-Infused Olive Oils: Italian

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Herb-Infused Olive Oils: Italian

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Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Herb-Infused Olive Oils: Italian