Infused Oils

Published 12/11 2013 09:06PM

Updated 12/11 2013 09:07PM


Rosemary or Basil Infused Oils


1 cup mild olive or vegetable oil
1/4 cup packed chopped fresh rosemary leaves
1/2 cup packed roughly chopped fresh basil leaves


Place the oil and the rosemary (or basil) in a 3 1/2 to 4qt slow cooker. Cook on high, uncovered for 1 1/2 to 2 hours, then turn the cooker off. 
Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. 
When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade. 
 The oil may cloud under refrigeration, but it will become clear again at room temperature.


Basil Oil


8 tablespoons basil leaves
2 1/2 cups virgin olive oil


Pound basil with a pestle and mortar. Gradually blend with 1/4 cup oil, adding a little at a time. Mix with remaining oil and pour into a clean sterilized bottle or jar. Screw lid down tightly. Store for three weeks before using.


Chili Oil


 2 cups olive oil
4 teaspoons dried crushed red pepper flakes


Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. 


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