Italian Infused Oil Recipes

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.

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.

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.

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.

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.

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.