If you want something akin to bacon fat, with that kind of richness of flavor but without all the fat and dead pigs, try this

1 cup EVOO in a small jar
fill the jar with dried porcini mushroom pieces—as many as can be submerged (maybe about 2oz?)

let it sit a month or two on the shelf. I put it in soups, on pasta, etc. It’s lighter than bacon fat, obviously, but it’s very hearty.

mushrooms will never fail to surprise me.