Homemade Herb-Infused Culinary Oils

Herb-infused culinary oils make a gourmet gift perfect for the foodie on your list.


| November/December 2013


Culinary oils infused with herbs and spices make a gourmet gift that can add instant flavor to salad dressings, roasted vegetables and pizzas. Infusing oils couldn’t be easier. Try these tasty blends from Debora Robertson’s book Gifts from the Garden, or devise your own.

Ingredients

• 2-1/2 cups light olive oil or sunflower oil (here's a non-GMO sunflower oil)
• 1 teaspoon mixed peppercorns (optional)

To Make Rosemary Oil:
• 6 to 8 sprigs dried rosemary

To Make Thyme Oil:
• 6 to 8 sprigs dried thyme or lemon thyme



To Make Chili Oil:
• 1 teaspoon red pepper flakes
• 3 whole dried chilies

Instructions

1. Pour oil into a heavy-bottomed saucepan and add peppercorns and herbs. Warm gently over medium heat just until bubbles appear around pan edges.







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