Greek Infused Canola Oil
The paprika will add a lovely smoky flavour to the canola oil along with its beautiful reddish brown colour. The lemon zest adds a citrus sparkle while the thyme delivers an herbaceous quality to the oil. Try this infused canola oil drizzled over a grilled striploin, tossed with cooked pasta or brushed over sliced bread before grilling for an amazing base to your next crowd-pleasing bruschetta.
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Ingredients
- 3/4 cup canola oil (175 mL)
- 2 Tbsp smoked paprika (30 mL)
- 2 garlic cloves, peeled
- 2 thick slices of fresh lemon peel
- 5 fresh thyme sprigs, washed and dried
Directions
- In a small saucepan set over medium heat, combine all ingredients. Simmer until the canola oil is warm, stirring often, about 5 minutes.
- Remove from heat and let stand until canola oil is cool.
- Strain the canola oil through a sieve lined with cheesecloth into a clean re-sealable bottle. Keep refrigerated for up to three days.
Nutritional Analysis
| Calories | 110 |
|---|---|
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Carbohydrates | 1 g |
| Fiber | 1 g |
| Sugar | 0.1 g |
| Protein | 0.2 g |
| Potassium | 29 mg |
