Olive goodness - infused with flavors

In old times, olio santo - the sacred oil - was name given to olive oil harvested from the best olives and reserved for use in religions ceremonies. For centuries, olive oil has been revered for its ability to transform any dish to a delight. Even today, good olive oil is the pride of many pantries. From pasta to pesto, olive oil can transform a dish.

And with few easy steps, you can infuse olive oil with flavors to satisfy any palate. From spicy to tangy, infused olive oils can elevate so many dishes - drizzle it on your salads and pastas or simply dip a warm, crusty baguette in it. It's all heavenly!

My favorites are:

1. Rosemary & Garlic

2. Lemon & Peppercorn

3. Red chilli peppers & Jalapeno

You could prep infused olive oils in few easy steps:

1. Heat desired amount of olive oil until it reaches 250F. If you don't have a kitchen thermometer, then make sure you don't let the oil boil.

2. Add your flavors and let is heat for 10 minutes. Keep the temperature around 250F.

3. Let the oil cool down and then transfer both the oil and flavors to an oil dispensing bottle.

Oh and, Croutons!!!

Simply cut a baguette into small pieces and let them soak into flavored olive oil of your choice. Next, toast them on low heat until they are firm and crunchy. Of course any bread would work but baguette does hold olive oil well.

And just like that, the century old favorite can continue to create delights in our kitchens.