Preparation:
Combine all of the above and let sit, tightly sealed, for at least 1 hour-up to 2 wks. The longer it sits, the better the flavor. If oil is left to sit for over 1 day, strain through cheesecloth or a coffee filter. Always store in tightly closed bottles in a cool, dark place. Oil will last for up to 6 months.
Brush flavored oils on vegetables, chicken, fish, etc and grill. Also makes a great base for salad dressings. |
