No point in buying expensive flavored olive oils when it’s so easy to make your own. Enjoy any of these winning combinations for flavorings: Lemon-Pepper Olive Oil, Orange-Chili Olive Oil, Vanilla-Cinnamon Oil, Herbed Olive Oil, Shallot & Ginger Olive Oil and Rosemary-Garlic Olive Oil. Also feel free to use them as a guideline to create your own.
Makes 2 cups
Seasonings (see below)
Two cups mild-flavored vegetable oil, such as olive or canola oil
1. In a sterilized (and cooled) 1-quart jar, combine the seasonings and the olive oil. Close tightly and let sit at room temperature for 1 to 2 days. (Shake the jar and taste the oil after 1 day.)
2. Strain the oil into a clean bottle. Discard the solids. Store the oil in the refrigerator.
Nutrition per tablespoon: 119 calories, 14g total fat (1.8g saturated), 0mg cholesterol, 0g dietary fiber, 0g carbohydrate, 0g protein, 0mg sodium.
Lemon-Pepper Olive Oil ¼ cup strips of lemon zest and 1 tablespoon of cracked black peppercorns.
Orange-Chili Olive Oil ¼ cup strips of orange zest and 2 fresh red chili peppers (split).
Vanilla-Cinnamon Oil 2 split vanilla beans and 2 cinnamon sticks. This unusual combination would be good in baked goods or for cooking pancakes.
Herbed Olive Oil In a small pot of boiling water, blanch one cup of leaves and stems of either basil, mint, cilantro, or parsley for 15 seconds. Rinse under cold running water; drain and dry well. Transfer to a food processor and add the oil. Coarsely puree.
Shallot & Ginger Olive Oil In a small pot of boiling water, blanch three shallots for two minutes. Drain. Cool and coarsely chop. Combine with two tablespoons chopped fresh ginger.
Rosemary-Garlic Olive Oil In a small pot of boiling water, blanch three cloves garlic for two minutes. Drain. Cool and coarsely chop. Combine with ⅓ cup minced fresh rosemary.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.