Ingredients:
1 cup extra virgin olive oil
3-4 sprigs fresh rosemary
2-3 sprigs fresh thyme
1 handful fresh basil leaves
2-3 cloves garlic, peeled and crushed
1 teaspoon black peppercorns
Optional: 1 teaspoon red pepper flakes (for a hint of heat)
Instructions:
Prepare Herbs:
Rinse and pat dry the fresh herbs. Bruise the rosemary and thyme slightly to release their flavors.
Combine Ingredients:
In a clean, dry glass jar or bottle, combine the olive oil, fresh rosemary, thyme, basil, crushed garlic, black peppercorns, and optional red pepper flakes.
Heat Olive Oil:
In a small saucepan, warm the olive oil over low heat. You want it to be warm but not boiling. This helps to infuse the flavors more effectively.
Infuse the Oil:
Pour the warm olive oil over the herbs in the jar. Make sure the herbs are fully submerged. Allow the mixture to cool to room temperature.
Seal and Store:
Seal the jar tightly and store it in a cool, dark place for at least 24 hours to allow the flavors to meld.
Strain the Oil:
After 24 hours, strain the oil to remove the herbs and any solid particles. You can use a fine-mesh strainer, cheesecloth, or a coffee filter.
Transfer and Store:
Transfer the infused oil to a clean, dry bottle or jar. Seal it tightly and store it in the refrigerator to extend its shelf life.
Enjoy:
Use your herb-infused olive oil to drizzle over salads, grilled vegetables, pasta, or as a dipping oil for crusty bread. Don't forget to store the oil in the refrigerator to prevent spoilage.
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