Sous Vide Taste of Italy Olive Oil Infusion Recipe

More Recipes • Oil Infusion Recipes
This post may contain affiliate links. Read more.
Written by Jason Logsdon

The flavoring agents in this oil are traditional Italian flavors and they result in a bold infusion that is awesome on bread or drizzled on grilled fish. It is packed with tasty ingredients such as sun dried tomatoes, garlic, parmesan cheese, rosemary, and rich olive oil.

Italian infused olive oil

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the taste of italy olive oil infusion recipe you can check out the following.
Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Taste of Italy Olive Oil Infusion Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 131°F (55°C) for 1 to 2 hours

Taste of Italy Olive Oil Infusion Ingredients

For the Taste of Italy Olive Oil Infusion

1/2 cup coarsely chopped sun dried tomatoes
3 cloves garlic, coarsely chopped
1/4 cup grated or coarsely chopped parmesan cheese
1 rosemary sprig
2 teaspoons cracked black pepper
1.5 cups olive oil

Taste of Italy Olive Oil Infusion Instructions

For the Taste of Italy Olive Oil Infusion

Preheat a water bath to 131°F (55°C).

Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the oil and store in a sealed container. It will last for a week or two in the refrigerator.
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy