The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (2)
How to Make Infused Olive Oils
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 0%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 13G100% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flavored olive oils infused with herbs and citrus. Use them to add depth to bread, salads, pasta, and more.
condimentitalian🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 16- 1 cup extra virgin olive oil
- 6 garlic cloves (peeled and smashed)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 sprigs resh rosemary
- 1 teaspoon lemon zest (from 1 lemon)
- 3 to 4 (1 inch strip) lemon peel (yellow part only, no pith)
- 1 teaspoon crushed red pepper flakes
- 1 small dried chili pepper (such as arbol, broken in half)
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 0%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 13G100% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 0mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 9mg
- Calcium
- 6mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 0.5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.