Wednesday, April 29, 2009

Basil Oregano Infused Olive Oil

The measurements of the oil and herbs is dependent upon your taste and the size container you are using to store the oil in.

Basil, Oregano Infused Olive Oil
olive oil (amount needed will depend on the size of the bottle you will be using to store it in)
fresh basil leaves
fresh rosemary sprigs

Pour desired amount of olive oil into a saucepan. Add in rough chopped basil and whole sprigs of rosemary. (You will want the basil in large pieces as to avoid small bits in the oil when cooking.)

Heat oil over low heat for a few minutes. You are looking for a light stream of small bubbles, however you DO NOT want to let it come to a BOIL. This will turn your oil and create a petroleum taste to it.

Immediately remove saucepan from heat and cover with a lid. Allow herbs to steep into the oil. Depending upon the flavor intensity you desire, this could take anywhere from 30 minutes to an hour or so.

Once oil has infused to your taste, using a funnel pour oil into container of your choice. For aesthetics, it is always nice to use a glass decanter or such so the herbs can be seen in the oil.

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