It's easy to infuse olive oil with herbs and spices to customize the flavor. Be sure to sterilize the bottles first by boiling, then add olive oil and fresh oregano or thyme or dried herbs. Warm the oil in the microwave for a couple of minutes before adding herbs and spices. Make oils a day or two in advance so the flavors can blend. After that, they'll only keep in the refrigerator for three days.

Grilled Bread Salad With Tomatoes, Goat Cheese and Red Wine Vinaigrette

Red wine vinaigrette ingredients:

1/4-cup red wine vinegar
1 Tbs. Dijon mustard
1/4-tsp. salt
1/4-tsp. pepper
3/4-cup olive oil

Salad ingredients:

1-lb. French bread, cut into 3/4-inch thick slices
4 large beefsteak tomatoes, seeded and cut into chunks
2 bags butter leaf lettuce
2 tsp. fresh basil, cut into pieces
4 oz. goat cheese

Directions:

1. In a small bowl, whisk vinaigrette ingredients together until emulsified. Chill.
   
2. Heat grill and brush bread slices with olive oil. Grill bread lightly on both sides. Let cool and cut into chunks.
   
3. In a large bowl, combine grilled bread with tomatoes, lettuce and basil. Toss in vinaigrette, add goat cheese and serve.

Grilled Pizzas

Ingredients:

6-8 frozen dough rounds, thawed and shaped into rounds
a combination of store-bought sauces, Italian melting cheeses (fontina, mozzarella, goat), roasted veggies (fennel, squash, portabella mushrooms, red onions, zucchini, eggplant artichoke hearts and potato) and if desired, cured meats such as prosciutto.

Directions:

1. Place dough rounds on grill. With grill uncovered, cook until top of dough is raised and puffed and bottom is just crisp, about 3 minutes.
   
2. Remove dough from grill and set down with crisped side up so you can top it with other ingredients.
   
3. Add ingredients of your choice to crust and return to grill, this time covered.
   
4. Grill until cheese is melted and dough is browned and cooked through, about 4 minutes. Rotatate the pizzas for even cooking.
   
5. Remove and serve.

Good variations:
Pesto, portabello, red onion and fontina
Margherita — fresh mozzarella, basil and tomato
Prosciutto, plum, goat cheese and arugula