DIY: Infused Olive Oil

Welcome to the very first post of my new blog category, PINTERESTING! As if it needs an explanation, this section will be devoted to documenting my experiences with trying out various DIY projects, recipes and other endeavors that I find off of Pinterest, and it will be my honest review of everything that I try. In true White Girl reality, there are so many projects that I have pinned over the past year or so, but very few that I have actually completed, and I wanted to change that and record my experience with the projects, so that others who may want to try them can learn firsthand how they actually went for a real person (who isn’t a Martha Stewart) to do.

This experiment came as an inspiration and motivation to do a Pinterest-worthy post as well as to re-create some of the delicious infused olive oils I got to try while vacationing in Santorini, Greece as This project is very easy, not time consuming and yet is still rewarding, considering it yielded me four types of infused olive oils to use for my cooking ventures!

Ingredients:
Big bottle of Olive Oil, I use Bertolli as it is fairly inexpensive and still high quality oil.

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Chili pepper flakes

Minced garlic from whole cloves

Fresh rosemary sprigs

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It’s common knowledge that olive oil is a heart-healthy alternative to other forms of oils and it is low in saturated fats and unhealthy cholesterols. Infused olive oils can help to “spice up” cooking experiments or they can be used as a light salad dressing alternative. One thing to note is to be VERY careful on heat, oil burns easily so simmer with the herb infusions on very low heat only and monitor to make sure that it doesn’t burn.

I enjoyed making my infusions, as it was really easy and now I have several flavored oils to make my fried eggs in or top a salad with. Definitely an easy and fun “pinterest” activity to take on! Bon appetit!

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