My wife is proud of the colorful paintings in our front room. She tells me they will match beautifully with the accent chairs she is looking for. I think decorating the kitchen is much easier than looking everywhere for furniture, and that is why she has left that duty in my hands.
Besides the bulky wooden cutting board, and my translucent framed portrait of spoons and forks, I have recently added bottles of oil and herbs. The Chiquita Banana woman ruined fruit baskets and next to wine, there is very little that will catch the eye of food lovers more than my modern oil art.
The real beauty of these bottles is not on their labels or found in their size, but inside where the true splendor of flavor and color react to light and appetite of the observer. Making infused oil is as simple as counting to three, or four for some people. Follow my recipe and soon BRAVO will be contacting you to host their newest reality show, Culinary Design.
Infused Olive Oil
Directions
Combine the oil and rosemary in a small saucepan. Cook over medium-low heat for 5 minutes. Remove the pot from the heat and let the oil cool to room temperature.
Transfer the oil to a 4-ounce bottle or cruet. Leave at room temperature.
Note: If you use fresh herbs, you must store the infused olive oil in the refrigerator for no longer than one month.