Mediterranean Oil
By: Anonymous
Published: Sunday, December 6, 2009 - 1:44am

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