I love flavoured oils but they can be so expensive so these 3 recipes from super food ideas I think will come in very handy. Each recipe makes 1/3 cup and I have put the quantities and times as if making all 3.

Ingredients

30 serv.

Tangy Citrus Oil
lemon↗1
small
orange↗1
small
extra virgin olive oil↗1⁄3 cup
bay leaf↗1
fresh or dried
black peppercorns↗1⁄2 teaspoon
whole
Hot Chilli Oil↗
chilies↗2
red bird's eye specified
extra virgin olive oil↗1⁄3 cup
black peppercorns↗1⁄2 teaspoon
whole
thyme↗2 sprigs
fresh
Fresh Herb Oil
extra virgin olive oil↗1⁄3 cup
thyme↗2 sprigs
fresh
rosemary↗1 sprig
fresh
sprig oregano (fresh)↗1

Step-by-step instructions

1
Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
2
Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
3
Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
4
Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
5
Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
6
Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
7
Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
8
Transfer to a heatproof serving bowl and serve immediately with crusty bread.

Source: food.com

Original recipe ↗

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