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 chicken, fish, lamb, eggplant, pita bread, tomatoes, or feta cheese.

Julia Dowling Rutland
Recipe by Coastal Living December 2012

Gallery

Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
8 mins
cook:
10 mins
stand:
1 hr
total:
1 hr 18 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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