24/Savvy Food and Travel

Elements that elevate a meal from meh to mahvelous are actually fairly small; quality spices, seasonally appropriate produce, and a little extra prep time can make a huge difference in your enjoyment of meals at home if you're watching your eating out expenditures.

We've started experimenting with infused oils at Savvy Central and 'lo what a difference it has made to our dressings, marinades, sauces, sautés and salsas.  And guess how long it takes?  Almost no prep and just a couple weeks' infusion time.  Easy peasy!

"What do I need, Savvy Girl," you ask?  I'll tell ya: 1) a clean, dry glass vessel, preferably with a lid, 2) extra-virgin olive-oil and 3) a few sprigs of rosemary to start

I like to make small batches--a small jar or bottle is fine-- to make sure the oils don't go bad before we've used them.  The oil will last about 2 months, so guesstimate how much you'll use up before you begin.

Knowing a thing or two about the breakdown of olive oil types can help you save big when you go to stock up on a bottle (or two.)

Olive oils fall into the following three similarly named and therefore easily confused categories—take a quick look at the list, think about how much you use of each, and we'll convene after.