Infused Olive Oils

Materials: Six 8 oz. bottles

Tip: It is extremely important to make sure that all of your jars, vegetables and spices are completely dry when creating these infusions. Any sort of moisture added to the olive oil allows for the growth of mold so this is a really important step! As an extra health precaution, we also suggest refrigerating all oils until ready to serve.

Rosemary Infused Olive Oil

2 cups olive oil

10 sprigs rosemary

1. Thoroughly rinse rosemary and allow to dry completely (either on the counter or at a low temperature in the oven).

2. Over low heat, combine 1 cup olive oil and 5 sprigs rosemary in a small stockpot until lukewarm. Let infuse for 10 minutes, turn off heat and let cool.

3. Place remaining rosemary sprigs in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. Use your remaining 1 cup of fresh olive oil to finish filling the bottles. Refrigerate until ready to serve.

Garlic Lemon Infused Olive Oil

2 cups olive oil

1 lemon, washed, dried and peeled

8 cloves garlic, smashed

1. Rinse lemon and dry completely. Peel lemon in a rotating circle, creating 4 strands of lemon zest.

2. Over low heat, combine 1 cup olive oil, 4 cloves garlic and 2 lemon peels in a small stockpot until lukewarm. Let infuse for 10 minutes, turn off heat and let cool.

3. Place remaining garlic and lemon peels in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. Use your remaining 1 cup of fresh olive oil to finish filling the bottles. Refrigerate until ready to serve.

Serrano Infused Olive Oil

2 cups olive oil

4 serrano peppers, washed, dried and sliced lengthwise

1 tablespoon red pepper flakes

1. Thoroughly rinse peppers and allow to dry completely. Cut lengthwise into 1/4 inch thick slices.

2. Over low heat, combine 1 cup olive oil, 2 peppers and half the red pepper flakes in a small stockpot until lukewarm. Let infuse for 10 minutes, turn off heat and let cool.

3. Place remaining serrano peppers and red pepper flakes in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. Use your remaining 1 cup of fresh olive oil to finish filling the bottles. Refrigerate until ready to serve.