Infused nut oils are a thoughtful, easy DIY gift that will elicit thoughts of you each time the recipient's taste buds tingle from the subtle flavor added to salad dressings, marinades, sautés, and more!
INGREDIENTS
CHILI OIL
1 cup Octonuts Cold Pressed Virgin Walnut Oil
2 tablespoons crushed dried red chili peppers
ROSEMARY OIL
2 large stems of fresh rosemary
1 cup Octonuts Cold Pressed Virgin Walnut Oil
LEMON OIL
1 cup Octonuts California Cold Pressed Virgin Almond Oil
1 lemon
HOW TO
CHILI OIL
In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute. Slowly and carefully pour the oil over the crushed chili peppers, making sure that the oil completely covers them. Wait for at least 3 hours or overnight. Strain the oil and pour into the jar.
ROSEMARY OIL
Wash and dry the rosemary. Place the rosemary in your bottle and fill with oil. Keeps for several weeks if air sealed and away from direct sunlight.
LEMON OIL
Peel the lemon peel (yellow skin) by a vegetable peeler. Avoid using any of the white part, because it will make oil bitter. Place almond oil and the peels in a small saucepan. Heat the pan over high heat, just until the oil starts to bubble at the edges. Then, put the heat on low to avoid boiling it. Let the lemon oil steep for 10 minutes, while stirring occasionally. Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature. Use a fine-mesh strainer to strain the oil into a jar. Store the lemon-infused almond oil in a sealed jar or container in the refrigerator for a few weeks.
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