Herb Oil, Make it in Summer!

Preparation info
    • Difficulty


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By Franck Dangereux

Published 2004

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  • 1 bunch tarragon
  • leaves of 1 celery stalk
  • 1


I love making flavoured oils, because oil is so good at absorbing the essence of things. You can flavour oil with lemon, basil, celery, curry, tomato ... almost anything. It is important to use delicate oil, not one with a strong flavour of its own. If using extra virgin olive oil, avoid Spanish and Portuguese brands – they are wonderful, but have a strong olive taste, and you don’t want this t