Making flavored olive oil at home that bottled stuff
. Yeah, the bottles look all pretty and sophisticated and you think maybe when people come over they will "ooh" and "aah" at your gourmet pantry. But trust us: It's not worth it.
Flavors can mask defects, so you can't tell if the olive oil you're buying is any good. What's more, though, is that flavored oils are often home to chemicals rather than pure extracts. You're simply better off starting with an olive oil you know you like and infusing it with flavor yourself. Start off with a small batch so you don't waste any. After all, how often are yougoing to use rosemary olive oil? Plus, the longer a bottle sits, especially exposed to sunlight and the heat emanating from your stove, the faster it will lose its luster.It's easy to do.
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