Infused Olive Oil

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You know those fancy dipping oils you see at the grocery store with all the pretty herbs and the not-so-pretty price tag? I love them. They are fabulous for dipping big chunks of bread in, but they are also wonderful to have on hand to cook with! I love drizzling them on pasta, using them in recipes instead of plain ol’ olive oil, or topping homemade bread dough with some before popping it in the oven. Luckily, you don’t have to spend an absurd amount of money on them, some are easily whipped up in just a few minutes with ingredients that you’ve probably got in your pantry.

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The herb/spice options and combinations are endless, but I always make two to keep on hand – rosemary with sea salt and red pepper with a hint of garlic. Here’s how I do it:

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(For the red pepper) in a small fry pan or saucepan, combine:

  • ½ c. extra virgin olive oil
  • 1 T. crushed red pepper 
  • ⅛ tsp garlic salt

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Cook over low heat for about 5 minutes, taking care not to burn the pepper flakes. You’ll know it’s done when you can smell the red pepper. Let cool then transfer to a storage container. I use cruets that I got for a steal at a flea market; they look so cute hanging out on the counter next to my stove.


For the rosemary and sea salt oil, I follow the same processes using:

  • ½ c. extra virgin olive oil
  • 1 T. rosemary (I use my fingers to crush it a bit before I add it to the oil)
  • ½ T. course sea salt

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See? So easy!