Ingredients
Scale
- 1 cup Vegetable Oil
- 2 tablespoons Fresh Herbs (like rosemary, basil, or thyme)
- 1 clove Garlic, minced (optional)
- 1 teaspoon Lemon Zest (for a citrusy kick)
- Salt and Pepper to taste
Instructions
- Start by measuring out 1 cup of vegetable oil, which serves as the base for your olive oil substitute.
- In a mixing bowl, combine the vegetable oil with 2 tablespoons of fresh herbs. Add minced garlic and lemon zest, whisking together until well blended.
- Transfer the mixture to a saucepan and gently heat on low flame, allowing flavors to meld without frying.
- Once cooled, pour into a glass jar and store in the fridge for up to two weeks for optimal freshness.
Notes
- Store your olive oil substitute in an airtight container, avoiding light and heat to maintain quality.
- This substitute is excellent for drizzling over salads, sautéing, or as a base for dressings.
- Experiment with varied herbs and spices for custom flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Infusing
- Cuisine: All
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120 Kcal
- Sugar: 0g
- Sodium: 1mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg