Serious Eats: Talk
Infusing Olive Oil
I've been experimenting with infusing olive oil without a whole lot of luck.
I have tried different olive oils (pure, extra virgin, light, etc.) as well as different temperatures and amount of time on the heat. I'm afraid to burn the olive oil, but maybe I just need to take a leap of faith...?
In particular, I would like to make some dried mushroom infused oils (with any type of mushroom; porcini, morel, chanterelle, shitake, etc.) with maybe some aromatics like herbs (dried or fresh?), garlic (whole or crushed?), etc.