Herb Oils

The magical combination of an aromatic herb with a fine olive oil is as ancient as it is satisfying. A virgin olive oil scented with a handful of basil leaves or a sprig of rosemary transforms the humblest salad into a very special dish. Although herb-flavoured oils have been used cosmetically for centuries, their principal role is in the kitchen.

The method for making them is indeed simple and akin to that for a herb vinegar. Take a bottle of extra virgin olive oil and pour a little into a cup. (Other good vegetable oils like sunflower, safflower, grape seed and groundnut oil can be used as an alternative to olive oil.) Add the herb to the oil, allowing 2-3 sprigs or 1-2 tablespoons of leaves to 300ml (½ pint) oil, and pour in the reserved oil. Seal the bottle and keep in a moderately warm room for 1-2 weeks until the oil has absorbed the flavour of the herb. Then strain the flavoured oil into another bottle and keep in a cold place until required.