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Photo: Jennifer Davick; Styling: Linda Hirst Photo by: Photo: Jennifer Davick; Styling: Linda Hirst

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.

Coastal Living DECEMBER 2012

  • Yield: Makes 2 cups
  • Cook time:10 Minutes
  • Prep time:8 Minutes
  • Stand:1 Hour

Ingredients

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

Preparation

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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Herb-Infused Olive Oils: French recipe

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