Italian Infused Oil Recipes
ITALIAN INFUSED OIL
Make and share this Italian Infused Oil recipe from Food.com.
Provided by Nyteglori
Categories European
Time P14DT5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place herbs and spices in the bottle.
- Add warm oil.
- Cover and let stand for 2 weeks.
- Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 1 month.
- Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.
Nutrition Facts : Calories 1920.2, Fat 216.1, SaturatedFat 29.9, Sodium 5.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.1, Protein 0.4
ITALIAN HERB INFUSED OLIVE OIL
Make and share this Italian Herb Infused Olive Oil recipe from Food.com.
Provided by Juenessa
Categories < 15 Mins
Time 5m
Yield 1 12 oz. jar
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 2865, Fat 324, SaturatedFat 44.7, Sodium 6.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
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