Herb-Infused Olive Oils: French
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.
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Stand: 1 Hour
- 2 cups extra virgin olive oil
- 1 teaspoon lavender buds
- 1 teaspoon dried marjoram
- 1 teaspoon fennel seeds
- 1 teaspoon thyme leaves
- 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.
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