Infused Olive Oil

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Infused Olive Oil
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
6118
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie6,118 kcal(291 %)
Protein1.47 g(2 %)
Fat710.33 g(612 %)
Carbohydrates7.19 g(5 %)
Sugar added0 g(0 %)
Roughage1.29 g(4 %)
Vitamin A71.56 mg(8,945 %)
Vitamin D0 μg(0 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.19 mg(14 %)
Folate14.15 μg(5 %)
Pantothenic acid0.06 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C141.09 mg(149 %)
Potassium211.19 mg(5 %)
Calcium26.03 mg(3 %)
Magnesium17.18 mg(6 %)
Iron0.83 mg(6 %)
Zinc0.22 mg(3 %)
Saturated fatty acids94.38 g
Cholesterol0 mg

Ingredients

for
3
Ingredients
3 liters
Olive oil (extra virgin)
5
1 teaspoon
½
2 sprigs
3
2 sprigs

Preparation steps

1.

Prepare three 1 liter bottles with air tight lids.

For the chile oil,  carefully handling hot peppers, pierce with a fork several times and place in bottle. Pour in peppercorns. 

2.

For the lemon oil, cut the lemon in slices. Place in bottle with rosemary sprigs and peeled garlic cloves.

3.

For the herb oil, place sage in bottle.

4.

Fill each bottle with oil. Seal and store in a cool, dark place for at least one week before using. 

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