Combine these DIY flavored oils—inspired by food-famous regions around the world—with a crusty loaf of bread for a posh appetizer; we also love drizzling them over finished dishes for a tasty pop. For optimal flavor, plan to infuse oils away from direct sunlight for at least two weeks; strain out the herbs and spices before serving.
Spicy North African Dipping Oil
This spicy, earthy infusion is reminiscent of harissa, a classic Tunisian chile paste. Drizzle this oil over pizza to add a smoky-spicy flavor. Lightly crush each of the whole spices to release delicate aromas.
2 dried ancho chiles, seeds removed
¼ teaspoon whole coriander seeds
¼ teaspoon whole cumin seeds
1 garlic bulb, peeled and halved
2½ cups extra-virgin olive oil
Citrusy California Dreamin’ Oil
The bright flavors popular along California’s coast inhabit this blend. It features avocado oil, which has a neutral flavor and a high smoke point, suitable for high-heat cooking. Use it to simmer sliced garlic; then toss with cooked pasta.
Peel of 1 organic lemon
1 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2½ cups cold-pressed avocado oil
South-of-France Dipping Oil
French chefs rely on little bundles of fresh herbs called bouquet garni to add herbaceous, nuanced flavor to stews and soups. Use this oil, along with a pinch of sea salt, as dip for fresh baguette slices
2 sprigs fresh rosemary
2 sprigs fresh thyme
5–6 fresh sage leaves
2½ cups extra-virgin olive oil
