Wednesday, February 27, 2013

Infused (flavored) Olive Oil

Adds tons of flavor in meats, vegetables, potatoes, & can be used for both sautéing and baking. This is Anne Burrell's recipe and is perfect as is. I'm going to use it for Pommes Anna tonight.

1.5 c EVOO
6 medium garlic cloves, smashed
1 thyme bundle or 3 tsp dried thyme
2 bay leaves
Zest of 1 lemon removed with a vegetable peeler in wide strips (avoid getting any of the pith - white part)
Pinch crushed red pepper flakes
1 TB fennel seeds

Combine everything in a small saucepan and bring to a boil over medium heat. Remove from the heat and let sit at room temperature for at least an hour, preferably 3 hrs. Strain through a fine sieve and store at room temperature in an airtight jar.

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