I can’t go a day without olive oil in my kitchen. I use it for everything—sautéing veggies, baking potatoes, creating salad dressings, and drizzling atop pasta. So I decided to diversify my olive oil options. This oregano olive oil is a simple way to add new flavor to your everyday cooking routine. Suddenly, your vinaigrettes and veggies have just a little extra kick. First on my plate? Oregano olive oil as a dip for Italian bread.
- 1 cup olive oil
- 1 garlic clove, sliced thinly
- 1 ½ tablespoons of fresh oregano, minced
- 1 lemon
- Using a peeler, peel lemon. Be sure not to cut into the white pith.
- In a small saucepan, add olive oil, lemon zest, and garlic. Warm over low heat for 10 minutes.
- Remove from heat and stir in oregano. Allow oil to steep for 2-3 hours or overnight for a stronger flavor. Strain the oil into a clean jar, and discard lemon, garlic, and oregano.