Recipe for Mediterranean Oil 
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Yield:
1
Ingredients:
Amount Ingredient
3/4 cup extra-virgin olive oil
1/4 cup vegetable oil
2 tbl finely-chopped fresh basil
1 tbl finely-chopped drained sun-dried
tomatoes in oil
1 tbl finely-chopped parsley
1 tbl minced or pressed garlic
1 tbl finely-minced Kalamata olives (optional)
2 tsp finely-chopped capers
1 tsp balsamic vinegar (optional)
1/2 tsp salt
1/4 tsp dried red pepper flakes
Instructions:
Instructions: Mix all ingredients. Store covered in the refrigerator for up to 2 weeks. (The oil will become opaque in the cold of the refrigerator, but will become clear again at room temperature.)

This recipe yields about 1 1/2 cups.

Comments: A little of this flavored oil goes a long way. Use it as a marinade (try Grilled Swordfish, for example), or drizzle it on as a robust seasoning...and just imagine what it would do for a bowl of fresh pasta!

Yield: 1 1/2 cups

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