Herb-Infused Oil

I’m just so proud of my lush herb garden. As the temps get cooler, I’m frantically finding new uses for them to eek out every last bit of goodness before the nip in the air finally gets the best of them. This versatile oil makes a quick salad dressing with the addition of lemon juice or sherry vinegar. It’s also nice on vegetables or sandwiches.

  • 1 cup olive oil
  • 8 large basil leaves
  • 6 large sprigs fresh thyme
  • 3 large sprigs fresh oregano
  • 3 large sprigs fresh rosemary
  • 1/2 teaspoon black peppercorns, crushed
  • 2 – 3″ pieces lemon rind (avoid the bitter, white pith)

  • Before you begin, prepare a wide-mouthed jar by making sure it is extremely clean and completely dry.
  • Heat the olive oil over medium low heat for 5 minutes. Meanwhile, place the herbs, peppercorn and lemon rind in the jar. You may need to break the longer herbs, like the thyme, oregano and rosemary, in half to fit in the bottom so they are fully covered by the oil.
  • Carefully pour the hot oil over the herbs, then cover the jar and let it sit overnight.
  • Using a very clean storage jar or bottle, strain the oil into a sealable container. Refrigerate for up to 3 weeks.
  • The oil will harden in the fridge, so let it sit at room temperature to return to a liquid state before using. If you are in a hurry, you can set it in a mug of warm water to expedite the process.

Preparation time: 10 minutes, plus overnight steeping

Cooking time: 5 minute(s)

Number of servings (yield): 1 cup

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