Light oils infused with the flavors of herbs, spices, and fruits are a refreshing and more healthful alternative to butter and other fats. Flavored oils are simple to make and add depth of flavor as well as moisture and a sensual touch to finished dishes. They are not for cooking but for seasoning, just as you would drizzle olive oil over vegetables, noodles, or pastas. The purest and easiest technique is a cold infusionΓÇösuch as Portuguese Chili Oil. Allow 1/2 to 3 tablespoons per serving. Flavored oils must be refrigerated, and most will hold their quality for at least 1 month. Prepare only as much as you will use in that time. For optimum flavor, bring the amount of oil you will be serving to room temperature. Leftover warmed oil that has been prepared with fresh (that is, not dried) ingredients must be discarded.
