Infused olive oil recommendation or has anyone made their own?

[ann]

I want to try Jim Lahey's no-knead bread soon and want to serve it with dipping oil.

Can you recommend a store brand or has someone made this?

Thanks for reading,

Ann

 

[nan]

Have not done it myself, but appears to be a standard method, here is an interesting link--

http://www.oliveoilsource.com/flavoring_olive_oils.htm

 

[kyheirloomer]

It's an everyday thing for me.

Infusing oil is a common practice among herbalists, and the same techniques work just as well for culinary purposes.

My approach: Mix dried herbs with the evoo in a nonreactive pot. Turn the oven on low, pop the pot into the oven, and let it sit half a day. Turn off heat and leave pot in oven overnight.

Strain out the solids.

 

[angak]

I copied this dipping oil recipe a long time ago. It says it is like Carrabbas, not familiar to me

but it sounded so good. I have not made it yet.

Herbed Oil For Dipping Bread like Carrabba's®
Yield : 1/2 cup
Prep. Time 0:05
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
-Combine all ingredients, except oil, on a deep plate or bowl.
-Pour olive oil over.
NOTES : Serve with fresh-baked bread for dipping.

I would add some parmesan to one plate for a cheesy dip.

 

[kyheirloomer]

I don't know if that's like Carrabas or not. Last time I ate there

the dipping oil was clear. Didn't have all those herbs & spices floating around in it.

However, that recipe would be classed as a flavored dipping oil, not an infused oil. Sounds good, though.