Sundried Tomato and Garlic Infused Olive Oil
Directions
- In a food processor or blender add the above ingredients and pulse to combine.
- 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.
