Italian Infused Oil Food

ITALIAN HERB INFUSED OLIVE OIL

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.

ITALIAN INFUSED OIL

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.

ITALIAN HERB INFUSED OLIVE OIL

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.

ITALIAN BREAD DIPPING OIL

Steps:

• COMBINE seasoning and olive oil on a 6-inch plate. Top with freshly ground black pepper. Dip bread into oil.;

CHILI OIL

Steps:

• 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.

ITALIAN HERB DIPPING OIL

Steps:

• Mix all herbs together in a small bowl and add as much oil as you wish for desired flavor.
• Use a crusty Italian bread for dipping.

PIZZA INFUSED OIL

Steps:

• In a small saucepan, combine all the seasoning ingredients.
• Whisk over low heat just until warm and oil becomes fragrant.
• Remove from heat and let rest for 2 hours at room temperature.
• Keep in refrigerator in a capped bottle.

GARLIC-INFUSED OIL AND DIPPING SAUCE

Steps:

• To make the garlic oil, in a small saucepan, gently heat the oil over medium heat.
• Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes.
• Remove from the heat and let cool.
• Cover and let steep for 1 hour.
• Strain into a sterilized bottle or jar and discard the garlic.
• Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
• To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate.
• Swirl a drizzle of balsamic decoratively into the center.
• Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
• ***Cook time does not include letting the oil steep for 1 hour.