Homemade Infused Olive Oils in Mason jars
- Serves: 4 people
Create your own homemade Infused Olive Oils in Mason jars. Get creative and tweak these recipes based on personal preference!
Create your own homemade Infused Olive Oils in Mason jars. Get creative and tweak these recipes based on personal preference!
Homemade Infused Olive Oils in Mason jars
- Serves: 4 people
Lemon-Infused Olive Oil
Ingredients
- 1 cup(s) olive oil
- 2 lemons, whole
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.
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