Infused Olive Oil

These infused olive oils come together in minutes and are great drizzled over a soup or salad or just served with some good crusty bread.

I bought mini bottles on Amazon and glued mini trees to the screw on caps"

It is best to infuse olive oil with dry herbs or seasonings to avoid bacteria.  I slightly heated the oil, added a variety of herbs and spices and filled the bottles, letting it cool before capping them.  If you add them to cold oil let sit for about 10 days to fully draw out the flavor.

I printed out labels I found online onto sticker paper:

I tied string bows around the neck of each bottle:

I bagged each one in a "pretzel" bag, adding a "homemade" sticker on top:

These are also good to use as a basting oil!

Suggested herbs and seasonings to use:

Chili flakes

Peppercorns

dried Rosemary

Celery Seed

dried Thyme

dried Oregano

Mustard Seed

You do need to be careful with putting fresh herbs and garlic in oil and leaving it at room temperature for any length of time due to botulism contamination,  To be safe, I use dried only.

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I store mine in this:

MacKenzie-Childs Courtly Check Farmhouse Olive Oil Cruet

Or use this for dipping:

MacKenzie-Childs Emerald Check Dipping Bowl

Graphics by Susan Branch and an Affiliate link included for Mackenzie-Childs