Cold-Infused Herb Oil

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 quart

Appears in

Sauces

By James Peterson

Published 1991

  • About

This oil is one of the simplest to make. Simply slide sprigs of full-flavored herbs through the neck of the bottle into the oil.

Ingredients

fresh or dried marjoram, thyme, sage, lavender, rosemary, or oregano (enough so that the herbs loosely fill the bottle) or loose dried herbs 4 bunches or ¼ cup 4 bunches or 60 ml
extra-virgin olive oil 1 qt 1 L

Method

  1. Wash the herbs under cold running water (use a strainer if the herbs are off the stem). Dry them thoroughly on a towel.
  2. Combine the herbs with the olive oil (simply slide sprigs of herbs through the neck of the bottle).
  3. Cork the bottle and store in a cool place, but not in the refrigerator, for at least a week or two and up to several months. Alternatively, cook the herb-oil mixture sous vide at 140°F (60°C) for 24 hours.