Infused oils are a fantastic way to enhance the flavor of your dishes, adding depth and aroma to salads, marinades, and even roasted vegetables. By infusing oils with herbs, spices, or citrus, you can create custom flavors that elevate simple meals. Making infused oils at home is easy, and the best part is that you can control the ingredients, ensuring they are fresh and free from additives. Below are two delicious infused oils that work wonderfully for salads and marinades.
1. Garlic and Rosemary Infused Olive Oil – A Bold and Aromatic Choice
Garlic and rosemary-infused olive oil is a powerhouse of flavor, perfect for drizzling over fresh greens, roasted vegetables, or grilled meats. The robust aroma of garlic pairs beautifully with the earthy fragrance of rosemary, creating a well-balanced oil that enhances both salads and marinades.
Why It Works
- Garlic adds a rich, savory depth to the oil, making it ideal for marinades.
- Rosemary infuses a fresh, piney aroma that pairs well with meats and potatoes.
- Olive oil serves as the perfect carrier, preserving the infused flavors while providing heart-healthy fats.
How to Make Garlic and Rosemary Infused Olive Oil
Ingredients:
- 1 cup extra virgin olive oil
- 3-4 garlic cloves, peeled and lightly smashed
- 2 sprigs of fresh rosemary
- 1 teaspoon black peppercorns (optional)
Instructions:
- In a small saucepan, combine the olive oil, garlic cloves, rosemary sprigs, and black peppercorns.
- Heat over low heat for about 10 minutes, ensuring the oil is warm but not boiling. This allows the flavors to infuse without burning the ingredients.
- Remove from heat and let the oil cool to room temperature.
- Strain out the garlic, rosemary, and peppercorns if you prefer a clear oil, or leave them in for a stronger infusion.
- Pour the infused oil into a clean, dry glass bottle or jar and store it in a cool, dark place for up to two weeks.
Ways to Use It
- Drizzle over a fresh spinach or kale salad with goat cheese and walnuts.
- Use as a marinade for grilled chicken, lamb, or roasted potatoes.
- Mix with balsamic vinegar for a simple yet flavorful salad dressing.
2. Lemon and Basil Infused Olive Oil – A Light and Refreshing Option
For a bright and citrusy flavor, lemon and basil-infused olive oil is a great choice. This oil is perfect for summer salads, seafood marinades, and pasta dishes. The natural acidity of lemon zest pairs beautifully with the sweetness of fresh basil, creating a well-balanced oil that is both refreshing and aromatic.
Why It Works
- Lemon zest adds a bright, citrusy note that complements greens and seafood.
- Basil provides a hint of sweetness, making it a great match for Mediterranean dishes.
- Olive oil helps extract and preserve the flavors, resulting in a smooth and vibrant infusion.
How to Make Lemon and Basil Infused Olive Oil
Ingredients:
- 1 cup extra virgin olive oil
- Zest of 1 lemon (avoid the bitter white pith)
- 5-6 fresh basil leaves
- 1 teaspoon red pepper flakes (optional for a hint of spice)
Instructions:
- In a saucepan, combine the olive oil, lemon zest, and basil leaves.
- Warm the oil over low heat for about 5-7 minutes, stirring occasionally. Be careful not to overheat, as high temperatures can damage the delicate flavors of basil and lemon.
- Remove from heat and allow the oil to cool completely.
- Strain out the lemon zest and basil leaves if desired, or leave them in for a stronger infusion.
- Transfer the oil to a clean glass bottle and store in a cool, dark place for up to one week.
Ways to Use It
- Drizzle over a mixed green salad with cherry tomatoes and mozzarella.
- Use as a marinade for grilled shrimp, salmon, or chicken.
- Toss with pasta or roasted vegetables for a light, refreshing flavor.