#ZeroWasteChallenge - Don't Waste Oil!

Here at Carole's Cupboard we quite like jars of antipasti. Vegetables and olives in oil. sundried tomatoes, roasted peppers, mushrooms, roasted aubergines etc, they're so delicious with cooked meat or cheese and /or a fresh salad.

When you've finished a jar of antipasti or olives, you're left with quite a bit of oil. If you read the label on the jar, it's usually good old sunflower oil (although an upmarket brand may include some olive oil), but is infused with all the lovely flavours of whatever was in the jar. Definitely too good too waste! It's great to use as a salad dressing, or simply for cookiing instead of plain oil. Good dishes to use it as a cooking oil are omelettes, casseroles, or when making croutons or dumplings. You could also use it in place of butter for garlic bread - just blend with a clove of garlic and a pinch of salt.

If you leave it in the jar, it will start to go mouldy due to the small particles of food still in there. So you have to filter it. i use a tea strainer. Then you can put it in a clean bottle or oil drizzler and enjoy it! it's still best used within a week or two, though.

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