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
- Add all ingredients to saucepan.
- Simmer for 20 minutes.
- Store in bottle and driz when necessary.