Caper Oil

Flavored and infused oils seem to be a widely popular trend right now. Herbs are particularly popular, steeping fresh herbs into a basil olive or neutral oil to add some extra color. It also adds flavor to many dishes used in place of plain oils. Amped-up salad dressings, sauteing chicken breasts, adding shine to cooked vegetables, etc. It is also a great way to use up herbs that are past their prime freshness. Of course herbs aren't the only types of oil, I have recently tried a fantastic trout oil made from roasted trout bones, arugula oil, fruit oils, and of course, roasted nut oils.
Pictured on the left here is caper oil - made from capers ground with oil. It's flavored with a little maple syrup and ground fenugreek to round out the saltiness of the capers. This is a bit of a thicker oil, but it could also be strained for a thinner oil. This is used more of a dipping sauce or condiment than a cooking oil.