DIY Infused Olive Oils

Step 1

Using a vegetable peeler or paring knife, carefully strip one lemon of its zest. Try to keep each strip long and wide, and avoid getting any of the bitter white pith underneath. Stuff zest strips into your bottle. Set aside.

Step 2

Zest your second lemon, and set aside. (It's not as important to make the zesting pretty with this lemon. Just make sure you're only getting the zest, and not the pith.)

Step 3

In a sauce pan, heat olive oil until a few small bubbles start forming. (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)

Step 4

Scoop zest from second lemon into the warm olive oil. Let it steep for about 30 minutes.

Step 5

Carefully pour the lemony oil into your bottle over the uncooked strips of lemon zest, making sure not to get any of the cooked lemon zest get in. Don't overfill.

Step 6

Cork the bottle and store in the refrigerator.

Step 7

Serve drizzled over salads, or in everyday cooking. (Use and/or throw out within 10-14 days.)

Step 8

Stuff rosemary sprigs into your glass bottle. Set aside.

Step 9

In a sauce pan, heat olive oil until a few small bubbles start forming. (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)

Step 10

Carefully pour warm oil into the bottle over rosemary. Don't overfill.

Step 11

Cork the bottle and store in the refrigerator.

Step 12

Serve with bread, drizzled over salads, or in everyday cooking. (Use and/or throw out within 10-14 days.)

Step 13

Pour chili flakes into your glass bottle. Set aside.

Step 14

In a sauce pan, heat olive oil until a few small bubbles start forming. (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)

Step 15

Carefully pour warm oil into the bottle over the chili flakes. Don't overfill.

Step 16

Cork the bottle and store in the refrigerator.

Step 17

Serve with bread, drizzled over salads, or in everyday cooking.

Step 18

Put the cloves in a bowl with the lime juice. Stir and let sit for 15 minutes.

Step 19

Preheat oven to 325 F.

Step 20

Reserving the juice for later, drain the lime juice from the cloves.

Step 21

Spread out the garlic cloves in one layer in a small baking dish.

Step 22

Pour enough olive oil over the garlic so that the cloves are completely immersed.

Step 23

Roast in a hot oven for 30-45 minutes.

Step 24

Remove from the oven and let cool. Cloves will darken as they cool. Scoop the cloves from the oil into a bowl using a slotted spoon.

Step 25

Pour the reserved lime juice over the cloves with ½ cup your oil and stir to combine.

Step 26

Pack garlic cloves in an airtight container. Pour enough of the oil over the roasted cloves to cover. Refrigerate until you need to use roasted garlic in other recipes. (I like it smeared on bread)

Step 27

Strain the remaining oil into your (clean, sterilized) glass bottle and use as garlic infused olive oil.