Sundried Tomato and Garlic Infused Olive Oil

Sundried Tomato and Garlic Infused Olive Oil

Sundried Tomato and Garlic Infused Olive Oil

Directions

  1. In a food processor or blender add the above ingredients and pulse to combine.
  2. Allow to sit overnight for flavors to infuse.

Ingredients

  • 3 cups Piancone Epicureo® unfiltered extra virgin olive oil
  • 2 cups Roma® Pesto, Sun-Dried Tomato
  • 1/2 cup Peak Fresh Produce® Basil, minced
  • 1/2 cup Peak Fresh Produce® Oregano, minced
  • 4 tbsp Roma Garlic, chopped, sautéed
  • 1/2 tsp Magellan® sea salt
  • 1/2 tsp Roma® Black Pepper, Ground

Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.

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