INFUSED OLIVE OIL

Infusions are a wonderful way to capture the beauty and flavor in herbs, spices, and citrus.  I use a variety of ingredients to suit the season or recipient.  Infused oils can be used to add flavor to eggs, vegetables or as a salad dressing. They also look beautiful stored in the pantry. 

INGREDIENTS

Small glass bottles.I am drawn to most things vintage so I always try and find unique glass bottles at my local antique/thrift store, but you can always purchase them at a hobby store. 

Start with clean bottles and fill them with your favorite combinations. 

 A few of my favorites are as follows.

•  -3-6 garlic cloves, a tablespoon of red pepper flakes, a sprig or two of thyme, and some dried chilies 

• - Branches of rosemary with or without garlic cloves

• - Sprigs of thyme with or without garlic cloves 

• - Lemon peels 

I add the dry ingredients to the bottles, then carefully fill the jars with a high quality olive oil. Best not to use strong oils such as sesame, because it can overpower the herbs. Cover the herbs with the oil.  I always dress up the bottles to make the gift suit the occasion. I tie a beautiful piece of ribbon or twine around the bottle and add a hangtag and piece of a coordinating herb to it.