Buy yourself a nice bottle of Olive Oil, it needn't be the Extra Virgin unless you may want to use it as a salad dressing.

Get a few garlic cloves and stick them in the bottle and leave for a minimum of 24 hours !!..I use 4.

...absolutely delicious just used to dip lovely crusty bread into or used in cooking. or drizzled over fresh pasta .

Use other herbs and chilis for the most wonderful oils.




Quick delicious meal example.

Boil some quick cooking pasta, drain.

Quickly fry some whole olives in the oil for a 6o seconds, then add the pasta back in the pan. Stir for 30 seconds on the heat, empty into a bowl, cover with grated cheese and drizzle more oil. Scrumptious...well, that's assuming you like Garlic that is.

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Snowman1 Men are the same as women, just inside out !Snowman1

and these are mine, mine mine mine ...oh...and wifeys too !

Variations:

Put Sage, Leek, Green Onion, Basil, Lemon peel, or other herbs in the oil for different flavors. If the oil is heated before pouring over the herbs, the flavor will be more potent, too, but don't heat the oil too much...it shouldn't be hot.

You can do the same thing using unflavored (distilled) vinegar; heating the vinegar to just under boiling, then pouring into decorative jars filled with the herbs of choice, then capping. Incidentally, this also makes a wonderful gift.

That's a wonderful idea Rex.

...I think vinegar gets a raw deal don't you think ?...I love Balsamic Vinegar and your idea to flavour your own is great.

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Snowman1 Men are the same as women, just inside out !Snowman1

and these are mine, mine mine mine ...oh...and wifeys too !

Indeed correct...a person can make their own balsamic vinegar for a tiny portion of what it costs in the store, and also, for whatever reason, things always taste better if you make them yourself. I give flavored vinegars for Christmas gifts...they are always very appreciated and seldom last long, and yet the only real expense is the small decorative bottles I get to put it in.

I LOVE taking romaine lettuce, chopping it up and putting it in a bowl, then frying a few slices of bacon, pouring the hot grease over the lettuce, and adding flavored vinegar, tossing it, then eating this for salad. It is simple, quick, and boy oh boy, does it taste good!

It's gone 4am over here and you're making me hungry !!...nooooo !!

Please Rex Sir...what's the method for balsamic vinegar ?...shouldn't I need a wooden casket or something ?

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Snowman1 Men are the same as women, just inside out !Snowman1

and these are mine, mine mine mine ...oh...and wifeys too !

To make it like the top grade is sold, you need to have access to grape must (the leavings after making grape wine) and ash, oak, or maple barrels. The good news is that this balsamic vinegar is actually rare, and is very expensive, especially in the US. Real balsamic vinegar is made in Italy, and is aged anywhere from 10 to 100 years.

For a decent work around, use grape syrup (1 pint) and a quarter cup of natural vinegar (not distilled - distilling kills vinegar yeast). Mix this together and allow to set for about 2 weeks at room temperature. For the wood flavor, take some brands; oak, maple, chestnut, mulberry, mayberry, or whatever your preference is, burn them lightly, then stir the mixture with the brands. The longer the mix is aged, the better it will be.