Herb-Infused Olive Oil
Drizzle this homemade olive oil infused with essential oils over salads, pasta dishes, fish or chicken, vegetables, or even as a marinade for meat. And, of course, this homemade herb-infused olive oil amazing with fresh bread (gluten-free, fresh bread in my case).
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Servings: 1 bottle
Calories: 6630kcal
Ingredients
- 1 bottle extra virgin olive oil I like this one because it’s organic, unrefined and unfiltered
- Essential oil of choice such as Basil, Rosemary, Oregano, Tarragon, Thyme Black Pepper, Lemon, Dill, Lemongrass, Marjoram, etc. (where to buy high-quality essential oils)
Instructions
- Pour 8 oz extra-virgin olive oil into a glass container.
- Add 3-4 drops of essential oils, such as Lemon and Rosemary or Basil and Black Pepper.
- Optional: Add a sprig of rosemary, peppercorns, or a couple of cloves of garlic. This will add flavor over time (about 1-2 weeks) and makes the olive oil look really tasty.
- Put the cap on the bottle and shake well.
Notes
Calories are per bottle
Nutrition
Calories: 6630kcal | Fat: 750g | Saturated Fat: 103g | Sodium: 15mg | Iron: 4.2mg