Oil infusions are great way to both simplify and diversify flavors in your everyday meals. Savory infusions like rosemary infused oil can be used in salad dressings, marinades, or as a dip for bread (add a little sea salt and ground pepper and you’re good to go!). Sweeter infusions can be mixed into Greek yogurt, used in baked goods, or even mixed into homemade scrubs or body creams.
Italian Herb Avocado Oil
- 2 cup Chosen Foods avocado oil
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 4 leaves fresh sage
Combine avocado oil and fresh herbs in a medium saucepan. Heat over low heat until the oil reaches 220.
Turn the heat to low and cook for 5 minutes. Remove from heat and pour into a glass jar, transferring the herbs, as well. Leave uncovered 24 hours to cool and infuse further (sealing it sooner will create condensation which can cause it to go rancid sooner). Cover and store in the refrigerator for up to a month