Infused Olive Oils

I was at the meat market the other day (Olympic on W. Randolph in Chicago - I love that place) and I've noticed they've got a little collection of upscale olive oils that they're now selling.  I picked up some Rosemary & Basil infused EVOO.

So far I've made this dressing with it (and it was delicious):

• 1/8 Cup Lemon Juice (freshly squeezed if possible)
• 1/2 Cup Rosemary & Basil infused EVOO
• 1 garlic clove pressed

That's it!  Whisk that together and dress your salad.  So easy and so delicious.


I plan to also try the oil like this:

Preheat oven to 400 degrees

• Cut French bread on a diagonal into 1/2 inch thick pieces
• Bake in the oven until lightly toasted (about 5 minutes)
• Remove from oven and rub a whole garlic clove across the top of each slice of bread
• Sprinkle the infused olive oil over each slice of bread and top with freshly grated Parmesan cheese

The little toasts would make a nice accompaniment to a salad with the dressing listed above.