Infused Oils

Place herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing). Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.

Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks. Don't use infused oils for frying. If heated, the flavor compounds can break down and become bitter. Add them at the end of cooking or in cold dishes.

* Savor them at their simplest as a dip for French bread.
* Drizzle any herb-infused oil over tomatoes.
* Toss cooked pasta or rice with any infused oil.
* Brush fish or chicken with infused oil before grilling.
* Drizzle over popcorn for a distinctive snack.

Basil Oil: Use 1 cup chopped fresh basil.
Mint Oil: Use 1 cup chopped fresh mint
Dill Oil: Use 1 cup chopped fresh dill.
Oregano Oil: Use 1 cup chopped fresh oregano.
Thyme Oil: Use 1 cup chopped fresh thyme leaves.
Chive Oil: Use 1 cup chopped fresh chives; reduce oil to 3/4 cup
Sage Oil: Use 1/2 cup chopped fresh sage.
Rosemary Oil: Use 1/2 cup chopped fresh rosemary.
Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.
Ginger Oil: Place 1/3 cup chopped fresh ginger in a heat-proof container. Heat oil, and
    pour over ginger.
Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container.
    Heat oil, and pour over chiles.