DIY Infused Oils

A tasty sidekick for your fresh focaccia, perfect for dipping 'n' drizzling. We’ve compiled three different flavors for you to enjoy this season — display these on your table in the Lasting Smiles Olive Oil & Vinegar Cruet Set.

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INGREDIENTS

1. Garlic & Rosemary Infused Olive Oil

ᐧ 1 cup extra virgin olive oil

ᐧ 3 fresh rosemary sprigs (washed and thoroughly dried)

ᐧ 3-4 garlic cloves (peeled and slightly smashed)

    Flavor Profile: Earthy, savory, and aromatic 

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2. Chili & Citrus Infused Olive Oil

ᐧ 1 cup extra virgin olive oil

ᐧ 2-3 dried chili peppers (or 1 tsp red pepper flakes)

ᐧ Zest of 1 orange or lemon (or use a vegetable peeler for large strips)

     Flavor Profile: Spicy, zesty, and slightly sweet 

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3. Basil & Sun-Dried Tomato Infused Olive Oil

ᐧ 1 cup extra virgin olive oil

ᐧ ½ cup packed fresh basil leaves (washed and completely dried)

ᐧ 2-3 sun-dried tomatoes (preferably the dry-packed kind, not oil-packed)

     Flavor Profile: Fresh, herbaceous, and slightly tangy 

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INSTRUCTIONS

1. Combine your olive oil and desired ingredients in a small saucepan
2. Heat on low for 10-15 minutes to slowly release the flavors — do not let it simmer
3. Remove from heat and allow to cool completely
4. Strain into a clean, sterilized glass bottle or jar
5. Optional: for visual appeal, add in fully dried garnish (rosemary sprig, dried chili, dried tomato slice)

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SUSTAINABLE HACK!

Your glass jars are cute, reusable containers just asking to be used again. Wash them in hot soapy water — a longer soak will make removing any labels a bit easier. Make sure to boil or bake the glass jar (only) at 250°F for about 15 minutes to sterilize. 

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SHELF LIFE

With fresh ingredients → refrigerated, up to 1 week

With dried ingredients only → room temp/refrigerated, up to 1 month

Signs of spoilage include cloudiness, bubbling, or funky smells

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