Greek Infused Canola Oil

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.

Makes
14
  • 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
    1. In a small saucepan set over medium heat, combine all ingredients. Simmer until the canola oil is warm, stirring often, about 5 minutes.
    2. Remove from heat and let stand until canola oil is cool.
    3. 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

Serving Size
1 Tbsp (15 mL)
Servings
14
Calories
110
Total Fat
12 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
1 mg
Carbohydrates
1 g
Fiber
1 g
Sugars
0.1 g
Protein
0.2 g
Potassium
29 mg