THE FLAVOR SERIES WEEK: Part #1: Angie’s Basting Olive Oil.

 Ok friends, you got to have my Basting Oil in your fridge. I have been cooking almost everything that calls for oil with it. Plain olive oil taste good; however, if you infuse the oil with dried herbs and garlic, then you elevate it to another level. That’s what I am talking about, FLAVOR!
 
I purchased several brands in the past but at the end of the day, I decided to develop my own by using the flavors that I like in my meals. I am giving you 2 options today, one with Rosemary, and one without. However, you can use any herbs that you want or that you have in your pantry or garden to make this recipe. Then, alternate every time you run out of it, smile. So Good!  
 
Prep Time: 10 minutes
Approximate Cost: $4.54
Serve: Multiple Servings
 
Ingredients
8 oz. Olive Oil (Kirkland Organic EVOO-8 oz. = $3.49)
1/2 tsp. Parsley Flakes (.15)
¼ tsp. Cilantro Flakes (.15)
¼ tsp. dried Oregano (.15)
¼ tsp. dried Thyme (.15)
¼ tsp. dried Basil Leaves (.15)
¼ tsp. of Garlic Powder (.15)
¼ tsp. Rosemary (optional) (.15)
 
Directions
Get a clean 8 to 10 oz. glass bottle.
Add all the her- ingredients and shake well.
Fill the bottle with olive oil (or your preferred oil; canola, vegetable, sunflower, peanut oil…)
Shake well and leave it at room temperature for few hours.
Then Refrigerate if you do not use it often, I never refrigerate it since i run out of it often.
 
Shake well before using.
 
HACK: Drizzle my basting oil on meats, pork, chicken, fish, shrimp, scallops, lamb, and anything that you want to grill such as veggies. You can also use it on fried eggs, and to sauté mushrooms. I use it a lot when I oven roast mixed veggies together such as beets, carrots, sweet potatoes and Brussel sprouts. The sky is the limit.