Mediterranean Oil

Photo: flickr user Poldavo (Alex)

Tags:

Yield:

1.0 servings

Added:

December 6, 2009

Creator:

Anonymous

Related Cooking Videos

ROUXBE COOKING SCHOOL & COOKING CLASSES

Add comment

Print This Recipe

Print This Recipe

Ingredients

3/4 cup extra-virgin olive oil

1/4 cup vegetable oil

2 tablespoons finely-chopped fresh basil

1 tablespoon finely-chopped drained sun-dried

inch tomatoes oil

1 tablespoon finely-chopped parsley

1 tablespoon minced or pressed garlic

1 tablespoon finely-minced Kalamata olives (optional)

2 teaspoons finely-chopped capers

1 teaspoon balsamic vinegar (optional)

1/2 teaspoon salt

1/4 teaspoon dried red pepper flakes

1 pch freshly-ground black pepper

Preparation

1

Mix all ingredients. Store covered in the refrigerator for up to 2 weeks. (The oil will become opaque in the cold of the refrigerator, but will become clear again at room temperature.)

2

This recipe yields about 1 1/2 cups.

3

Comments: A little of this flavored oil goes a long way. Use it as a marinade (try Grilled Swordfish, for example), or drizzle it on as a robust seasoning...and just imagine what it would do for a bowl of fresh pasta!

4

Yield: 1 1/2 cups

Tools

Related Recipes