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Flavored Olive Oil




Source of Recipe


Internet


Recipe Introduction


Tip: Distinct design bottles with character or detailed dimension can enhance the beauty of the oil with seasonings.



List of Ingredients




Bariani Olive oil
Fresh garlic -finely chopped
Red dry hot peppers
Imported Italian dry oregano
Dry parsley flakes
Dry basil flakes
Fresh or dry rosemary



Recipe



Preparing

Select the type of bottles you wish to use for the flavored olive oil(s). In a separate jar begin to add the olive oil, diced garlic, diced red hot pepper or whole; imported dry oregano, dry parsley flakes, dry basil flakes and a sprig of fresh or dry rosemary. Shake vigorously. With funnel pour into bottle.
Decorate with bow or ribbon and add this fancy eye-catching bottle to your gift basket.

Note: Storing Oils - Flavored oils should be consumed within 3-4 weeks in order to avoid spoilage and/or bacteria. For long term use, refrigeration is recommended.

Some Information To Know About Olive Oil

The U.S. is not part of the International Olive Oil Council. Therefore, olive oils produced in the U.S. or imported in the U.S. do not have to conform to European standards----an extra virgin olive oil in the U.S. may only be considered virgin or just plain olive oil in Italy. Not all olive oils are like that though. I think one should buy an oil that best fits their palate, and disregard those advertised as "light olive oil" (which is truly false since all oils have about the same calorie content) or they advertise it as "first cold pressed, unrefined" (when the olive oil in the bottle is clear instead of cloudy). Also, stay away from fancy bottles, most times companies bottle mediocre olive oil in great bottles to justify the high price. It's better if an olive oil is unfiltered and looks cloudy. It just gives that extra tip of flavor which you can't find in filtered and clear olive oils. I wouldn't spend more than $20 for a quart of domestic oil or $25 for an imported one.