Infused Olive Oil Several Food
INFUSED OLIVE OIL - SEVERAL
At a winery last week I tasted several fabulous infused olive oils. Rosa was kind enough to share with me how to make them myself. This can save a bunch of bucks!!! All are scaled to 1 cup of oil. If making a bunch for presents, just scale the recipe. Then look around and think about other things you would like to use....maybe truffles.
Provided by Ambervim
Categories < 15 Mins
Time 3m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1936.1, Fat 218, SaturatedFat 28.2, Sodium 1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 0.4
INSTANT POT® INFUSED OLIVE OIL
Infuse 3 different flavors of olive oil at the same time and in one pot. Use in salad dressings, pasta, rice, fish, or anything you like. Making popcorn is my favorite way to use the crushed red pepper oil. Refrigerate oils for up to 10 days. Bring to room temperature before using.
Provided by Soup Loving Nicole
Categories Everyday Cooking
Time 55m
Yield 40
Number Of Ingredients 5
Steps:
- Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
- Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.
- Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 0.1 g, Fat 12.2 g, Fiber 0.1 g, SaturatedFat 1.7 g, Sodium 0.3 mg
ORANGE (OR LEMON) INFUSED OLIVE OIL
Don't spend 20 dollars at the store for a bottle, this recipe is wonderful, ready in an hour. You can even make just small amounts as needed if you aren't going to use it often, tonight I plan to make just a 1/4 cup for Orange Shrimp. The cooking time is marinating time.
Provided by MarraMamba
Categories Low Protein
Time 1h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended.
- Let sit at room temperature for one hour, and then strain through a fine mesh strainer.
Nutrition Facts : Calories 2032.6, Fat 216.3, SaturatedFat 29.9, Sodium 4.3, Carbohydrate 30.8, Fiber 6.3, Sugar 24.5, Protein 2.5
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- Garlic Olive Oil. Garlic olive oil is one of the most popular types of infused olive oils out there. However, adding garlic to olive oil can be a little dangerous if you're not careful.
- Chili Olive Oil. Chili olive oil is a must-have. Cooking with chili olive oil can add a ton of flavor and color to your dishes. The finer the chili peppers are crushed, the brighter and more intense the color of the oil will be.
- Basil Olive Oil. Using fresh herbs can really add flavors to your dishes. Basil infused olive oil can go a long way, and it's perfect for crusty toasted bread, fish, salads, and even eggs.
- Rosemary Olive Oil. Perfect paired with roasted potatoes and even chicken, this rosemary infused olive oil will be the star of the show. It also works well on popcorn, or even as a gift for your friends and family.
- Lemon Zest and Thyme Olive Oil. Lemon-infused olive oil is the ideal oil for certain dressings. A lemon vinaigrette can really enhance a salad, and it is just the recipe you need for the summer.
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