ur infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle
anilla bean, scraped seeds, and olive oil in a small saucepan over
Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
****Combine basil and olive oil in a blender.
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over low heat, warm the olive oil, with garlic and strips of
Gently whisk olive oil and honey together in a small pot over low heat until smooth and warm, about 5 minutes. Remove pot from heat and cool.
Beat goat cheese and oil-honey mixture together in a bowl using an electric mixer until creamy; refrigerate at least 2 hours.
In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and red pepper. Cover and refrigerate the mixture. Allow it to sit approximately 1 hour before serving.
Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
I keep interesting & attractive wine, oil and vinegar bottles!) and put
Cook the linguine in boiling salted water according to the package directions. Drain.
For the lemon breadcrumbs, heat the lemon-infused olive oil in a large skillet on medium-high heat. Add the bread; stir to coat and cook until crisp and golden. Season.
Place the garlic, extra-virgin olive oil, tomatoes and basil in a large bowl and toss to combine. Add the pasta and toss well. Season.
Place the pasta in serving bowls. Top with the lemon breadcrumbs and a sprinkling of Parmesan cheese
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat lemon-infused olive oil in a frying pan over medium-high heat. Cook breadcrumbs for 7 mins, or until crisp and golden. Season.
Combine garlic, olive oil, tomatoes and basil in a mixing bowl. Add pasta and toss to combine. Season. Distribute between serving bowls and top with lemon breadcrumbs. Sprinkle with Parmesan to serve.
o 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and
Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
To make lemon infused olive oil: combine extra virgin olive oil with lemon rind (use a
To make your own garlic-infused olive oil: Thinly slice two cloves of
br>Add cooled butter and olive oil, then mix in sugar.
a slice w/the garlic-infused olive oil. Quarter ea slice, place on
Place ingredient(s) to be infused in the bottle or jar.
Warm the olive oil and pour into jar.
Seal and let sit for at least 2 weeks.
In a hurry? Heat the olive oil with ingredient(s) to infuse over the stove or in a crock pot for 1 1/2 hours.
/4 cup of the olive oil. With the pestle, pound and
Slice tomatoes.
Top w/ Mozzarella.
garnish with basil leaf.
Drizzle w/ garlic-infused olive oil.