Flavoured oils are great as dressing for salads or as dips for bread. It can also be used for regular cooking as you would use olive oil. This particular bottle was meant as a Christmas gift.
You'll need:
200 ml Olive oil
4-5 Rosemary sprigs
1 tsp chilli flakes
The quantity is adjustable according to need. Extra vigin olive oil is not required since you'll be heating the oil. Just the regular olive oil would suffice.
Wash the rosemary sprigs and dry them completely (wait for a day if you have to). Any moisture in it will cause deterioration.
Pour the oil in a heavy-bottom saucepan and heat on the lowest heat setting. Add the rosemary sprigs and chilli flakes, and let it remain for around 10 minutes, then turn off the heat.
Once it is cool, pour in bottles.
Take some of the rosemary sprigs and put it in the bottle. It will continue to add flavour and it looks good.
Refrigeration is recommended but not necessary. Just keep it in a cool place away from sunlight. Note that olive oil changes to semi-solid state when chilled so let it get to room temperature before using. If after a while you see any particles, or it starts to smell foul, discard it.
If you find that the oil has become cloudy, try re-heating it over low heat for 2 minutes. It should clear out.
Use it as:
- drizzle over salads or crostinis
- dip for dinner rolls along with some balsamic vinegar
- drizzle over cooked pasta or baked potatoes
Other possible combinations:
- Lemon zest (but remove lemon peel after heating - don't add it to the bottle)
- A mix of rosemary, sage and thyme
- Basil
- Dried chillies
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