How to choose and prepare aromatized oils

Pepper oil:

• 1 green pepper.
• 1 red pepper.
• ¾ cup olive oil.
• Wash and chop the peppers into julienne strips.
• Confit in basil oil.

Basil oil:

• ⅓ cup fresh basil.
• ½ cup sunflower oil.
• Blanch the basil leaves, cool in ice water. Process in the blender along with the oil.

Piquillo pepper oil:

• ¾ cup piquillo peppers.
• ½ cup oil of olive.
• Salt.
• Process in a Magefesa blender. Pass through a fine sieve.

Chive oil: 

• ½ cup sunflower oil.
• ¼ cup fresh chives.
• ⅛ cup parsley.
• Process in a Magefesa blender. Pass through a sieve.

Ginger flavored oil:

• ¼ cup fresh ginger.
• ½ cup sunflower oil.
• Confit ginger in the oil for two hours, allow to cool and strain.

Mixed nut oil:

• ½ cup assorted nuts.
• ½ cup oil sunflower.
• Process in a Magefesa blender. Pass through a sieve.

Sage oil:

• ¼ cup sage.
• ½ cup sunflower oil.
• Process in a Magefesa Blender. Pass through a sieve.

Pine nut oil:

• ⅔ lb. toasted pine nuts.
• ¾ cup sunflower oil.
• Process in a Magefesa blender. Pass through a sieve.