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Introduction
Cooking often comes with habits passed down from family, friends, or sheer improvisation. Some of these practices, however, might be more rooted in convenience than actual utility. One such example came to light for me recently: “I’ve always thrown away the oil cap – a colleague explained to me what it was actually used for.” That moment changed how I approached one of the most basic tasks in the kitchen—pouring oil. In this article, we’ll explore the lesser-known but practical use of that tiny cap, and how it ties into a simple, flavorful recipe that anyone can try.
Ingredients:
For this versatile and tasty herb oil dressing:
1 cup extra virgin olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon crushed red pepper flakes (optional)
Salt to taste
Pepper to taste
Preparation:
Heat the oil in a small saucepan over low heat—don’t let it smoke.
Add the garlic and cook for about 30 seconds until fragrant.
Stir in herbs and pepper flakes, then let the mixture infuse over low heat for 2–3 minutes.
Remove from heat and allow the oil to cool.
Using the oil bottle’s cap (the one most people throw away!), carefully control how much of the infused oil you pour into a container or directly over food. This is where the revelation came full circle: the oil cap isn't just a seal, it's a pour-control tool designed to regulate flow and reduce waste.
Presentation and Storage Tips:
Store the infused oil in a clean, airtight glass jar or bottle.
Keep it refrigerated and use within 7–10 days for best flavor and safety.
For an elegant presentation, pour the oil into a small ceramic bowl and garnish with a sprig of fresh rosemary or a slice of garlic.
Variants:
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