Infused Olive Oils

INGREDIENTS

Tarragon infused olive oil

• 1 cup Goya Extra virgin olive oil
• 4 washed and completely dried tarragon sprigs

Chilli garlic infused olive oil

• 1 cup Primeo Pomace Olive Oil
• 6 garlic cloves peeled
• 1 tablespoon chili flakes

Rosemary infused olive oil

• 1 cup Goya Extra Virgin olive oil
• 4 washed and completely dried rosemary sprigs

PROCEDURES

Tarragon Olive Oil

1. Slightly heat your oil up to about 120F. Just warm enough so that the oil can draw out the flavors of the herb.
2. Place the tarragon inside the bottle then pour in the warm oil using a funnel to prevent spills.  Seal.
3. Best consumed one day after preparation.

Chilli Garlic Olive Oil

1. Warm olive oil, garlic, and chili flakes if using over low heat for eight to ten minutes until garlic is lightly brown. Remove from heat. Let cool.
2. Remove garlic and slice. Place garlic in bottle.
3. Pour olive oil and chili flakes into bottle with funnel. Seal.

Rosemary Olive Oil

1. Warm rosemary and olive oil together over very low heat for five to seven minutes. Cool half-hour.
2. Place rosemary in jar. Pour olive oil into bottle with funnel. Seal.