Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
8 Mins
Cook Time
10 Mins
Stand Time
1 Hour
Yield
Makes 2 cups

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.

How to Make It

Step 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.

Step 2

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

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