In 'Fusion' - Oil

I love infused oil. I use it in everything, salads, pastas, breads, marinade, herb substitute or sometimes just frying that omelet. Here are a few of my favorite kind of infused oils that I make over and over.

-o- Basil Infused
1 and a 1/2  cup olive oil and about leaves of fresh basil.

Take a few leaves in a mortar and pestle along with a tbsp of oil and grind it. Put it back in the oil. Take the remaining leaves, bruise them and put them back in the oil.

Store for a week.

-o- Red Chilli Infused
1 and a 1/2  cup olive oil and about 8-10 red chillies.

Take the oil in a pan, crush the dried red chillies and heat the oil. Make sure the chillies doesn't burn. Once cool, strain and put them back into the bottle, with additional 3 red chillies.

Store for a week.

-o- Lime Infused
1 and a 1/2  cup olive oil and rind on an entire lime. Keep a pinch of the rind aside.

Take the oil in a pan, add the rind and heat the oil. Make sure the rind doesn't burn. Once cool, strain and put them back into the bottle, and add the remaining rind that was kept aside.

Store for a week.

-o- Spice Infused
1 and a 1/2  cup olive oil and about 8-10 black peppercorns, cloves and 1 bay leaf.

Put the bottle of oil in the microwave and heat for a minute and a half. Put all the spices in.

Store for a week.

Enjoy!