Best 2 Italian Infused Oil Recipes

Cooking with infused oils can add a burst of flavor and depth to your dishes, and Italian-infused oils are particularly aromatic and versatile. Whether you're looking to enhance the taste of your favorite pasta dish, add a special touch to grilled meats or simply create a delicious marinade, the right Italian-infused oil can make all the difference. With a variety of herbs, spices, and aromatics to choose from, the possibilities for creating your own infused oil are endless. So gather your ingredients, grab a bottle of your favorite oil, and let's get started exploring the delightful world of Italian-infused oils.

Here are our top 2 tried and tested recipes!

ITALIAN HERB INFUSED OLIVE OIL

Italian Herb Infused Olive Oil image

Olive oil with Italian herbs.

Provided by Carol

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing

Time 5m

Yield 12

Number Of Ingredients 5

Ingredients

6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 ½ cups extra virgin 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.

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 INFUSED OIL

Italian Infused Oil image

Make and share this Italian Infused Oil recipe from Food.com.

Provided by Nyteglori

Categories European

Time P14DT5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

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

Tips:

Choose the Right Olive Oil: For the best flavor, use extra virgin olive oil. It has a lower smoke point than other oils, so it's best for drizzling over dishes or using in salad dressings.
Use Fresh Herbs and Spices: Fresh herbs and spices will give your infused oil the most flavor. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
Be Patient: It takes time for the flavors to infuse into the oil. The longer you let the oil infuse, the more flavorful it will be. You can let it infuse for a few days or even a few weeks.
Store Properly: Store your infused oil in a cool, dark place. You can keep it in the pantry for up to six months or in the refrigerator for up to a year.

Conclusion:

Infused oils are a great way to add flavor to your cooking. They are easy to make and can be used in a variety of dishes. Experiment with different herbs, spices, and citrus fruits to create your favorite combinations. With a little creativity, you can create delicious infused oils that will impress your friends and family.