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Homemade Infused Olive Oils in Mason jars​

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The sky's the limit when it comes to how to flavor your own homemade olive oil. Here are just a few recipes to get you started. Your infused oil will work well for drizzling over soups, as a dip for good bread, and in vinaigrettes.

LEMON-INFUSED OLIVE OIL

Ingredients

1 cup(s) olive oil

2 whole lemons

Instructions 

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.

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.)

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.)

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

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

Cap the Mason jar off with a reCAP ADAPTA Pour Tap and store in the refrigerator.

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


ROSEMARY-INFUSED OLIVE OIL

Ingredients

3-4 sprigs rosemary

1 cup(s) olive oil

Instructions

Stuff rosemary sprigs into your glass bottle. Set aside.

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.)

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

Cap the Mason jar off with a reCAP ADAPTA Pour Tap and store in the refrigerator.

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

CHILI-INFUSED OLIVE OIL

Ingredients

1 tablespoon(s) red chili flakes

1 cup(s) olive oil

Instructions

Pour chili flakes into your glass bottle. Set aside.

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.)

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

Cap the Mason jar off with a reCAP ADAPTA Pour Tap and store in the refrigerator.

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

GARLIC-INFUSED OLIVE OIL

Ingredients

1/2-3/4 cup(s) whole, peeled garlic cloves

Juice from ¼ lime

1-2 cup(s) extra virgin olive oil

Instructions

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

Preheat oven to 325 F.

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

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

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

Roast in a hot oven for 30-45 minutes.

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.

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

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)

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

Cap the Mason jar off with a reCAP ADAPTA Pour Tap and store in the refrigerator.

Ready to get started? Get your an ADAPTA Pour Tap today.

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