home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Caesar Salad
Pick the youngest crunchiest romaine heads you ...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Garlic-Infused Olive Oil
Garlic-infused olive oil is a very handy thing to have in the kitchen. You must be careful though, due...
 
see previous tips ›
see next tips ›


Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
December 2, 2014
Garlic-Infused Olive Oil

Garlic-infused olive oil is a very handy thing to have in the kitchen. You must be careful though, due to the slight chance that any uncooked garlic left to steep for too long can be a breeding ground for botulism. If you are concerned, make the oil with blanched or roasted garlic. To make the infused oil, add 3 thickly sliced cloves of garlic to each cup of extra-virgin olive oil. Let steep for 2 to 3 hours. Strain the oil and discard the garlic if you're not using it immediately. Keep the oil in a sealed container in the refrigerator.