Spicy Thyme and Garlic Oil

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Spicy Thyme and Garlic Oil

 

1 cup extra-virgin olive oil

1/2 teaspoon crushed red pepper

4 garlic cloves, halved

2 bay leaves, crumbled

1 (4-inch) thyme sprig

 

 

 

 

 

Combine all ingredients in a small, heavy saucepan.

Cook over medium-low heat until thermometer registers

200°. Reduce heat to low; cook 20 minutes (do not

allow temperature to rise above 220°). Cool to room

temperature.

Strain oil mixture through a sieve into a bowl;

discard solids. Store in the refrigerator.

 

Note: Store in the refrigerator in a glass container

for up to 1 week.

 

Yield: 1 cup (serving size: 1 tablespoon)

 

CALORIES 119 (100% from fat); FAT 13.5g (sat 1.8g,mono

10g,poly 1.1g); PROTEIN 0.0g; CHOLESTEROL 0.0mg;

CALCIUM 0.0mg; SODIUM 0.0mg; FIBER 0.0g; IRON 0.1mg;

CARBOHYDRATE 0.0g

 

Source: Cooking Light, DECEMBER 2002

Formatted by Chupa Babi: 12.22.07

 

Pour the oil into a decorative glass bottle, then

package it with a fresh baguette, a small dipping bowl

for the oil, and some colorful napkins in a beautiful

basket for a memorable gift. Be careful not to let the

oil temperature rise above 220°; too much heat could

ruin the flavor.

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