Infused Bay Oil Recipes

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FLAVORFULLY INFUSED OILS



Flavorfully Infused Oils image

Provided by Mark Bittman

Categories     easy, condiments

Time 20m

Yield 1 cup

Number Of Ingredients 5

1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
Pinch salt
1 cup extra virgin olive oil

Steps:

  • Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
  • Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams

OLIVE OIL WITH LEMON AND BAY LEAF



Olive Oil with Lemon and Bay Leaf image

from William-Sonoma Kitchen Library via Recipesource.com. Makes for great dipping oil. I order my bottles from Specialitybottle.com.

Provided by Cathleen Colbert

Categories     Lemon

Time 25m

Yield 1 cup

Number Of Ingredients 4

1 large fresh lemon
1 cup extra virgin olive oil
1 bay leaf
1/4 teaspoon peppercorn

Steps:

  • Scrub the lemon to remove surface impurities; rinse and dry well.
  • Pour olive oil in a small heavy saucepan.
  • Using a zester, add lemon zest directly to olive oil.
  • Add bay leaf and peppercorns.
  • Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
  • Remove from heat and cool slightly.
  • Transfer oil to hot, sterilized bottle and seal.
  • Can be stored at room temperature for up to 2 months.

Nutrition Facts : Calories 1952.3, Fat 216.6, SaturatedFat 29.9, Sodium 11.2, Carbohydrate 16.9, Fiber 7.3, Sugar 0.1, Protein 2.2

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