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Mediterranean Herb Oil




Source of Recipe


Marcie Dingerson


Recipe Introduction


Mediterranean Herb Oil


List of Ingredients




1/2 cup fresh basil, very finely minced (I use a mezzaluna)
1/2 cup fresh oregano, very finely minced
1/2 cup fresh thyme, very finely minced
1/2 cup fresh parsley, very finely minced
4 cups olive oil (splurge for the good stuff)


Recipe



Put all the minced herbs in a heavy saucepan.

Add the oil.

Bring it to a simmer over medium heat, stirring every now and again.

Simmer for 10 seconds.

Take the pan off the heat, keep stirring for another 30 seconds. (Yes, seconds.)

Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?).

Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.

Divide the herb oil between 4 pretty oil bottles.

Seal tightly.

Keep in the fridge at least 1 day to develop the flavors.

Keep this oil in the fridge.