Infused oils are a great way to enhance your cooking. On top of that they are so simple to make. Infused oils are, oil-I use typically extra virgin olive oil, that is infused with something else to get it a flavor.

In the past, I have made oven roasted garlic and left the soft buttery cloves in a jar of extra virgin olive oil and once the oil takes on that wonderful roasted garlic flavor, I have an oil that is great with a touch of balsamic vinegar, Which I serve with dipping bread. This idea is great for any casual night at home or elegant enough for any dinner party.

I have also used cilantro (coriander), and fresh, roasted, or dried peppers to infuse oil.

When infusing oils it is important to use them up quickly and make them in small batches, while a bottle of olive oil can have a rather long shelf life just by itself. Once you add something to the oil it only remains at its peak for about a week. After that point the oil may turn rancid, or the ingredients you may have chosen to infuse the oil with will overpower the oil (hot pepper), or simply go bad in the oil( fresh cilantro).

Every once in a while I see beautiful decorative jars of Infused oils for sale during the holidays and even throughout the year. The jars usually contain more than one type of item in it to lend its flavor or just be visually appealing. Typically these oils can be costly and there maybe no telling just when they were made.

Great in your kitchen, great as a gift. I think things should be both functional and beautiful, so experiment with infused oils they’re both beautiful, and will truly enhance the most unexpecting of dishes and guests alike with that burst of flavor that can only be followed up with a, WOW!