Flavored Olive Oil
Flavored olive oils can be used in making pesto, mayonnaise, and salad dressings; as a marinade for grilled foods; in soups and stews; and as a condiment with cold seafood, poultry, or vegetables.
Flavored olive oils can be purchased commercially or you can create your own at home with any combination of fresh herbs such as basil, parsley, mint, tarragon, rosemary, and thyme. Do not let raw garlic marinate
as it can spoil easily.
Herb Flavored Olive Oil
Wash and dry well 1 cup of fresh herb leaves and stems.
Place the herbs in a 1 1/2 cup jar or bottle with a tight fitting lid.
Fill jar or bottle with olive oil of your choice. Close tightly.
Store for 3 weeks in a cool, dark place.
Strain oil into another jar or bottle. Add several sprigs of herbs to the oil before closing tightly. Store in refrigerator.
Also experiment with combinations of herbs as well as with lemon wedges and cloves.
Garlic Pepper Tomato Flavored Oil
Place 15 sun dried tomatoes in a bowl and cover with warm water for 15 minutes. Drain on paper towels.
Place half of a small crumbled red chili pepper in a small mason jar. Add 1 clove of garlic, 1 bay leaf, and 2 peppercorns. Add half the soaked
tomatoes and cover with 1/4 cup olive oil.
Add rest of chili pepper, 1 clove of garlic, 1 bay leaf, and 2 peppercorns. Fill jar with olive oil.
Cover and let sit in a cool, dark location for at least 24 hours. Will keep 3 to 4 weeks. Do not let raw
garlic stored in oil longer.
From: The Low Cholesterol Olive Oil Cookbook by Sarah Schlesinger and Barbara Earnest; Villard Books, 1990