Herb-Infused Olive Oils: French

Coastal Living
Herb-Infused Olive Oils: FrenchRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
Herbs and spices add interesting flavor to mild oil. Before pouring the infused oil into bottles, replace the fresh herbs; they will darken while steeping in the warm oil. Use in salad dressings and sauces, or drizzle on grilled shellfish, lamb, pâté, pork, tomato halves, or a sliced baguette.
Makes 2 cups


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2 cups extra virgin olive oil
1 teaspoon lavender buds
1 teaspoon dried marjoram
1 teaspoon fennel seeds
1 teaspoon thyme leaves


Prep: 8 Minutes
Cook: 10 Minutes
Stand: 1 Hours

1. Pour oil in a small saucepan over very low heat; add remaining ingredients, and cook 10 minutes or just until oil is very warm but not boiling (about 150°). Remove from heat; let stand 1 hour or until completely cool.

2. Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.

Created date

November 2012