|Don’t save your infused oils only for salads. Use them in marinades, as basting oils and as anointing oils. Drizzle them on cooked fish, poultry, meats and vegetables, including potatoes. It’s fun to have a variety of flavored oils to work with—garlic, basil, rosemary, wasabi, lemon and jalapeño oils, for example. Since oils begin to lose their freshness six months after the bottle is first opened, the more often you use them and the more frequently you replace them, the more lively they’ll be. One of our favorite companies, Boyajian, sells small bottles of flavored olive oil that are a better way to buy flavored oils if you don’t use large quantities.
Different flavors of Brookfarm infused macadamia nut oil. Photo by Melody Lan | THE NIBBLE.