Facts How-Tos

Infused Olive Oil Trio

Julie Ruggirello|

Infused Olive Oil Trio
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Infused olive oil is a delicious salad topper and excellent for dipping crusty Italian bread. Make a big batch and gift bottles of olive oil to all of your food-loving friends.
Servings
3
Ingredients
  • ½ cup extra-virgin olive oil
  • 6 sprigs thyme
  • 1 4-ounce glass jar with air-tight top, cleaned and thoroughly dried
  • ½ cup extra-virgin olive oil
  • 2 dried thai bird chiles
  • 1 4-ounce glass jar with air-tight top, cleaned and thoroughly dried
  • 2 lemons
  • ½ cup extra-virgin olive oil
  • 1 4-ounce glass jar with air-tight top, cleaned and thoroughly dried
Directions
  1. In a small saucepan, heat the oil over medium heat with half of the thyme sprigs until little bubbles begin to form, about 3 minutes. Remove the pan from the heat and let the oil cool fully.
  2. Meanwhile, stuff the remaining 3 sprigs of thyme into the glass jar. Strain the cooled oil into the jar. Store in the refrigerator until ready to use.
  3. In a small saucepan over medium heat, heat the oil with 1 of the chiles until little bubbles begin to form, about 3 minutes. Remove the pan from the heat and let the oil cool fully.
  4. Meanwhile, stuff the remaining chile into the glass jar. Strain the cooled oil into the jar. Store in the refrigerator until ready to use.
  5. Zest the lemons with a vegetable peeler, avoiding the white pith if possible.
  6. In a small saucepan over medium heat, heat the oil with half of the lemon peels until little bubbles begin to form, about 3 minutes. Remove the pan from the heat and let the oil cool fully.
  7. Meanwhile, stuff the remaining lemon peels into the glass jar. Strain the cooled oil into the jar. Store in the refrigerator until ready to use.
 
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