Best Italian Infused Oil Recipes

Italian Herb Infused Olive Oil image

Provided by Carol

Time 5m

Yield 12

Number Of Ingredients 5

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.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg

Italian Herb Infused Olive Oil image

Provided by Juenessa

Categories < 15 Mins

Time 5m

Yield 1 12 oz. jar

Number Of Ingredients 5

Steps:

Nutrition Facts : Calories 2865, Fat 324, SaturatedFat 44.7, Sodium 6.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1

Italian Infused Oil image

Provided by Nyteglori

Categories European

Time P14DT5m

Yield 1 cup

Number Of Ingredients 6

1 cup olive oil
1 strip lemon peel
2 garlic cloves, sliced
2 teaspoons fresh rosemary, chopped
1 large fresh basil sprig, bruised
1 teaspoon red pepper flakes (optional)

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.

Nutrition Facts : Calories 1920.2, Fat 216.1, SaturatedFat 29.9, Sodium 5.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.1, Protein 0.4