For years we steered people away from "flavored oils." In our experience, they were an easy way to mask cheap, low quality or adulterated olive oil. However, after you all requested them weekly for nearly four years, we knew we HAD to make some.
We wanted to make infused oils done the right way, that would blow people's minds. We started with our rich, buttery first cold pressed Healthy Harvest Greek extra virgin olive oil as the base. Then, we wanted to infuse high quality produce grown locally when possible. The result is our cold pressed Lemon Olive Oil and Garlic Olive Oil. And we hope to have a Chili Oil by the end of summer.
These oils are so easy to use, I find myself experimenting nearly every meal, every day. I saute my eggs and potatoes in the Garlic Olive Oil. I drizzle the Lemon Olive Oil over salads. We've made pasta salad with both the Garlic and the Lemon.
Anywhere you would normally use extra virgin olive oil, these new Infused Oils add a bright burst of flavor. But if you're the type who prefers to follow a recipe, this blog is for you. Read on for 7 recipes made easy with infused oils.