Italian Infused Canola Oil
This divine infused canola oil is amazing as the base of an oil and vinegar salad dressing, a dip for freshly baked focaccia or poured over sliced cherry tomatoes and Parmesan cheese for a pasta salad unlike any other. Try this Italian infused canola oil in one of your favourite summer dishes!
Updated
Ingredients
- 1 cup canola oil (250 mL)
- 4 sun-dried tomato halves
- Rind from a small block of Parmesan
- 2 fresh basil sprigs
- 2 fresh Italian parsley sprigs
Directions
- In a small saucepan set over medium heat, combine all ingredients. Simmer until the canola oil is warm, stirring often, about 5 minutes.
- Remove from heat and let stand until oil is cool. Strain the canola oil through a sieve lined with cheesecloth into a clean re-sealable bottle.
- Keep refrigerated for up to three days.
Nutritional Analysis
| Calories | 152 |
|---|---|
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 38 mg |
| Carbohydrates | 1 g |
| Fiber | 0.1 g |
| Sugar | 0.4 g |
| Protein | 1 g |
| Potassium | 34 mg |
