MAKES: 1¼ cups (2 tablespoons per serving) · PREP TIME: 5 minutes
I love making infused olive oils. In fact, they are one of my favorite homemade gifts to give at the holidays. Not only are infused oils great for cooking, but they are also great for use as salad dressings or for dipping Everything Buns (here).
•1 cup extra-virgin olive oil
•4 cloves garlic, minced
•1 teaspoon grated lemon zest
•1 teaspoon dried chives
•1 teaspoon dried minced onion
•1 teaspoon dried oregano leaves
•1 teaspoon dried parsley
•1 teaspoon dried rosemary leaves
•½ teaspoon dried basil
•¼ teaspoon dried thyme leaves
•¼ teaspoon red pepper flakes
•¼ teaspoon coarse sea salt
•¼ teaspoon ground black pepper
1. Put all the ingredients in a mixing bowl and whisk to combine. Use a funnel to transfer the oil mixture to a glass bottle.
2. Store in the refrigerator for up to a month. Remove from the refrigerator before use to allow the infused oil to return to a liquid state.
TOTAL CARBS: 0.8g
NET CARBS: 0.6g