Herb-Infused Oil

The Chef likes to make this when he has leftover herbs. I can’t ever use all of the fresh herbs I buy before they go bad, so having something constructive to do with them really quiets my inner OCD, and that I appreciate.

This oil is great for bread-dipping, for drizzling over steak or fish, or for basting chicken or veggies with while grilling. In short, it’s your all-purpose driz.

handful of thyme
handful of oregano
handful of rosemary
1/2 cup of live oil

  1. Add all ingredients to saucepan.
  2. Simmer for 20 minutes.
  3. Store in bottle and driz when necessary.
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3 Comments

Filed under Dips, Marinades, Toppings

3 responses to “Herb-Infused Oil

  1. Brooke

    Will you ask the Chef how long this lasts (as in when it goes bad)? Gracias.

    • Yeah, I was wondering that myself, so here’s what we (and the Interwebs) think: keep it for a week with the herbs in it, then you can strain them out and use it for about a month or so. Also, if you put garlic in it you need to keep the oil refrigerated. But since we’re not scientists let’s just refrigerate all of it. Don’t want a manslaughter charge on my hands!

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