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Lemon Zest and Basil Oil: Swap rosemary and thyme for basil and a teaspoon of lemon zest.
Smoky Chili Oil: Use smoked paprika and dried chili flakes for a spicier, more intense flavor.
Citrus Garlic Oil: Add orange peel and a touch of cumin for a Mediterranean twist.
Frequently Asked Questions:
Q: Why shouldn’t I throw away the oil cap?
A: The cap often functions as a reducer or spout control, making it easier to pour oil without overdoing it. It’s an overlooked feature that adds precision to your cooking.
Q: Can I reuse the oil cap on other bottles?
A: If the cap fits securely and isn't damaged, you can use it on similar-sized bottles for the same flow-control benefit.
Q: Is infused oil safe to store?
A: Yes, but only for a short period (up to 10 days refrigerated), as fresh herbs and garlic can introduce moisture and bacteria if stored too long.
Q: Can I use dried herbs instead?
A: Absolutely. Dried herbs last longer and are less likely to cause spoilage, though the flavor profile may be slightly different.
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