Homemade infused oils are easy to concoct and they make colorful, flavor-packed condiments. But they lose their flavor rather quickly, so it’s crucial to infuse the oils only when you need them.
This recipe yields a scant third of a cup of infused oil, so it’s easily consumed before its flavors fade. Drizzle this aromatic oil on roasted vegetables, soups, salads or grilled chicken or seafood. It’s incredibly versatile and will brighten any dish you serve it with.
Here’s a recipe that tastes infinitely better with a drizzle of this precious oil: Cauliflower soup with roasted cauliflower, pan-roasted cumin and chive infused oil.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.