Flavored Oil

Lemon Garlic oil


1 16 oz bottle of olive oil (EV for dipping and dressings/light for frying and sautéing)
1 lemon, washed and cut into 6-8 wedges
5-6 cloves garlic, peeled but whole (more or less to taste)
Put lemon and garlic in dish. The dish should be sized so that they will be covered with oil and not exposed to the air.
Warm the oil to just below a full boil (a few small bubbles but not rolling) and pour over lemon and garlic -be careful because it will sizzle!
Cover the dish and let sit at room temp for 1-3 weeks based on how strong you want the flavor.
Strain oil back into original bottle and store. Keeps as long as any oil, but if it gets strangely cloudy, don‘t use it.


Chile oil
1 16 oz bottle olive oil
3-5 dried red chiles of your choice, mild or not
5-6 cloves garlic, peeled but whole

Follow the same process outlined above.

You can also make flavored vinegars using the same process!