Flavor-Infused Olive Oils

While some retailers and chefs dislike commercial
infused oils because they are not made with the best
quality of extra virgin olive oil, consumers love them
for their ease and variety. Retailers and restaurateurs
can easily infuse their own good olive oils with freshly
ground pepper, lemon zest, chili pepper flakes, or finely
chopped fresh herbs, creating a model for home cooks
to follow, illustrating how such infused oils should
always be used raw for drizzling or finishing.
But for those who wish to sell or serve infused oils, it
can be useful to have some guidelines:
Truffle oil “makes sense”, says Weinzweig, “because
people don’t want to have to spend a lot of money on
truffles to make their own truffle oil.” Look for truffle oil
that has visible pieces of truffle in the bottle, and use
truffle olive oil sparingly on baked or mashed potatoes,
roasted cauliflower, or drizzled onto cold green pea
soup.
Basil-infused extra virgin olive oil can add flavor to
pasta with garlic and cheese, green salads or grilled
garlic-rubbed country bread.
Clementine or Lemon Zest or Citrus extra virgin olive
oils can add a fresh note to leafy salads, grilled salmon
or grilled vegetables.
Rosemary infused extra virgin olive oil can be drizzled
on lamb chops, roast chicken, or garlic potatoes.
Chili-infused extra virgin olive oil perks up full
flavored pasta dishes such as penne with olives and
capers, enlivens bean soups, and adds flavor to bread
and grilled toast