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Description
Infused olive oil is easy to make and packs a flavorful punch when used as the base of salad dressings or drizzled over roasted meat.
Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup rosemary sprigs (washed and dried thoroughly, for Rosemary, Garlic, and Chile Infused Oil)
- 1 Tbsp. whole peppercorns (for Rosemary, Garlic, and Chile Infused Oil)
- 4 cloves garlic (peeled and lightly crushed, for Rosemary, Garlic, and Chile Infused Oil)
- 2 Bird's eye chiles (dried, other small dried chiles, or a pinch or two of red pepper flakes will also work, for Rosemary, Garlic, and Chile Infused Oil)
- 1 pinch salt (for Rosemary, Garlic, and Chile Infused Oil)
- 1 cup extra-virgin olive oil (for Rosemary, Garlic, and Chile Infused Oil)
- 1/4 cup fresh ginger (sliced, for Ginger, Star Anise, and Chile Infused Oil)
- 6 star anise (for Ginger, Star Anise, and Chile Infused Oil)
- 4 cloves garlic (peeled and lightly crushed, for Ginger, Star Anise, and Chile Infused Oil)
- 3 Bird's eye chiles (dried, or other small dried chile, or a pinch or two of red pepper flakes will also work, for Ginger, Star Anise, and Chile Infused Oil)
- 1 pinch salt (for Ginger, Star Anise, and Chile Infused Oil)
- 1 cup extra virgin olive oil (for Ginger, Star Anise, and Chile Infused Oil)
- 1/4 cup bay leaves (dried, for Bay Leaf, Citrus, and Black Peppercorn Infused Oil)
- 1 orange (zested, for Bay Leaf, Citrus, and Black Peppercorn Infused Oil)
- 1 Tbsp. whole black peppercorns (for Bay Leaf, Citrus, and Black Peppercorn Infused Oil)
- 1 pinch salt (for Bay Leaf, Citrus, and Black Peppercorn Infused Oil)
- 1 cup extra virgin olive oil (for Bay Leaf, Citrus, and Black Peppercorn Infused Oil)
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Directions
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