Flavored Oils

For the chive oil: Wash chives and dry completely. To make mincing easier, chop in a food processor, careful not to make a paste of them. Combine the chives and oil in a jar and let sit for 5 days in a cool dark place. Strain the finished oil through a coffee filter. Place in a clean bottle and store in the pantry up to 6 months.
Uses: Drizzle over cream soups. Place dots on a plate of capri salad. Great in salad dressings.

For the tomato oil: Cut tomatoes into small pieces, about the size of a dime. Place tomatoes and oil in a jar and let sit for about 2 months in a dark cool area. When oil is fragrant, strain into another bottle. Use tomatoes in a sauce or salad.
Uses: Gives a fantastic flavor to salad dressings. Use to make a simple pasta sauce with some garlic and parmesan cheese.

For the lemon oil: Scrub lemon throughly and dry. Remove only the zest as the white pith is bitter. Place peel in a jar with the oil and let sit about 2 months in a cool dark place. Remove peel from oil when fragrant.

Uses: Drizzle lemon oil over the plate before topping with cooked fish to serve. Salad dressings made with lemon oil have a wonderful fresh flavor.