Recently I posted my recipe for Asparagus Wraps (click here).
The recipe calls for basting with olive oil. I wish I could make my own. But since I can’t, I’m happy to do the next best thing: I infuse store-bought Extra Virgin Olive Oil (EVOO) with my own herbs.
In a 16 oz. vinagrette bottle (or, in my case, if the bottle breaks, use a canning jar), combine 12 ounce EVOO, and whichever fresh herbs you like. I combine crushed black pepper with fresh chopped oregano, fresh chopped parsley, fresh chopped basil, and fresh chopped chives. I also add one fresh crushed clove of garlic. Shake lightly, cap tightly, and let sit for 4 – 7 days before using.
Olive oil is a great addition with balsamic vinegar and other spices to make bread dipping oils. It can be a light salad topping. It can be cooked into foods for an extra Italian flavor. It can be a great meat baste. You can even use it for extra flavor in recipes that call for heating cooking oil in a pan such as sautes.
However you choose to use your olive oil, you’re certain to enjoy the wonderful taste it brings to your table!
We were just talking about doing this over the weekend. I recently had some infused with chili and some with garlic and both were delicious. I’m definitely going to try this.
Sounds yummy. I love to make a basil infused olive oil over salmon, yummy :) I’ll have to try that one, it sounds delicious!
I have done this one before, I love adding garlic and basil to my olive oil…
Wow, sounds good! I would try this with bread and balsamic vinaigrette. Mmm :)
So, I opened this link & immediately my mouth started to water. I said, “Oh my goodness, this looks amazing.” & showed it to my friend Courtney who replied with: “I want. now.” :)
The recipe for olive oil sounds really yummy! I’ll have to try it sometime.