Shallot-Infused Olive Oil

Shallot-Infused Olive Oil

Although allium vegetables including shallots, garlic and onions are staple ingredients in many kitchens, they may not be reaching their full potential. Cooking with shallot-infused olive oil adds mild, sweet shallot flavor and aroma to any number of dishes.

Heat ½ cup olive oil in a small pot over medium-low heat and add 1 peeled and quartered shallot. Allow the shallot to cook for a few minutes until it becomes fragrant. Remove the pot from heat and allow the oil to cool. Remove the shallot with a slotted spoon. Store the infused oil in a glass container in the refrigerator and use the oil within 4 days.

Please note that food safety organizations advise against storing shallot-infused olive oil at room temperature due to the risk of bacterial growth. Refrigerate the oil and consume it within 3-4 days. It is also possible to freeze shallot-infused olive oil and bring it to room temperature just before using it.

Pro tip: Cook with garlic-infused olive oil or make an olive oil infusion with both shallots and garlic.