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.

Recipe by Cooking Light December 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
1 cup (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

119 calories; calories from fat 100%; fat 13.5g; saturated fat 1.8g; mono fat 10g; poly fat 1.1g.
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