Preparation / Directions:
Rosemary oil is wonderful on a pan of tiny roasted potatoes. Basil oil is great on raw or cooked vegetables, in a salad dressing or on bruschetta or crostini.
Roasted garlic oil adds pizazz to broccoli, spinach, etc. Add a pinch of red pepper flakes or a spoon of pepper oil.
Add some to pasta or a polenta. Brush on focaccia before baking. Toss the oil with croutons for salads or soups. Use in a vinaigrette.
Dress up simple cheeses such as mozzarella or goat cheese by marinating them in flavored oils. Perk up a soup with a drizzle of oil.
Try sprinkling the oil over fresh sliced tomatoes or on tomatoes before oven drying them.
Make Hollandaise sauce with flavored oil instead of clarified butter.
Try frying eggs or home fries in the oil.
Trying making a basil pesto with the basil olive oil and put on pasta, etc. To die for!
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