Herbed Olive Oil
Source of Recipe
The Well Stocked Pantry
List of Ingredients
6 whole black peppercorns
6 sprigs fresh rosemary
3 bay leaf
2 sprigs fresh thyme
2 sprigs fresh oregano
3 cloves garlic, crushed
1 quart extra-virgin olive oil Recipe
Be sure herbs are washed well and completely dried before using. Place peppercorns, garlic and herbs into a sterilized 1 quart bottle. Add the olive oil, insuring all the herbs are completely covered. Seal, label and store in the refrigerator for 10 days to infuse. This oil should be refrigerated throughout all stages of the process, and will keep for up to 1 month. Makes 1 quart.
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