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

- 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
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.