Living Lyme

Hope is where it all begins

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Infused Oils
Flavored oils can be used for cooking, for dressings, or for the base of a sauce. The options are limitless!
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Ingredients
  1. Oil of choice
  2. Herbs and Spice of choice
  3. Small Bottle with tight seal
Instructions
  1. Put Herbs and Spices in a bottle. Pour Oil into bottle to fill it. Tightly seal the bottle.
  2. Place in Refrigerator and use within week if you are using fresh herbs.
  3. For long term storage, you can either dry or preserve with Apple Cider Vinegar before adding it to the oil. Use a decorative bottle, and/or decorate it with ribbon and display it (Just don’t put it in direct sunlight).
Here are some of my favorite combinations
  1. Olive Oil with Rosemary, Garlic, and Sun dried Tomatoes (you could add dried garlic pieces for long term use)
  2. Walnut Oil with Thyme or Sage
  3. Sesame Oil with Red Chile Flakes
  4. Macadamia Oil with Chervil or Tarragon
  5. You can also add a drop of essential oil if you would like a strong flavor.
  6. Try using olives, dried or fresh herbs, shallots, garlic, chives, etc. for fresh infusions.
  7. Get creative, try new things.
  8. CAUTION
  9. Make sure that anything that you add to the oil does not contain any water if you want to keep it long term, or dangerous bacteria can grow. Use dried herbs only, no garlic, onions, etc…
  10. Read more for the different ways to preserve or use oils safely at the link below.
Adapted from Infusing Olive Oil
Adapted from Infusing Olive Oil
Living Lyme http://www.livinglyme.com/