Infused Oils

Making herb-infused oils is terribly fun, and they look great on the dinner table. Beware, though: Even a drop of water or other liquid in the oil can cause food poisoning, so if your oils contain water, make sure to keep them in the fridge and discard any unused portion after a week.

This rule applies to water-containing aromatics like garlic, lemon zest, fresh peppers, and fresh herbs. Oils made with dried herbs and spices can be preserved much longer. I never really make much at once, though. After a while (say, six months or so) the oil can become bitter. I don’t usually use extra-virgin olive oil, as I find it too bitter and too strong. The flavor of the ingredients you add will be strong enough. Use a lighter oil and keep that fancy extra-virgin for other uses.