Now that fall is on its way, it’s time to start thinking about all of those indoor activities that we love so much – especially cooking. This year we’re taking cooking up a notch by replacing our typical olive oil with a whole bunch of herb-infused olive oils.
When it comes to infusing oils, there are two ways to do it. One is easier, but takes up to two weeks before the oil is ready. The other can be done in about two hours.
1. First, wash your ingredients and let them dry out overnight to avoid bacterial growth. Gently bruise your herbs to expose their oils, then place them in a glass jar. Fill the rest of the jar with olive oil and seal with a tight lid. Let the jar sit in a cool, dark area for 1-2 weeks. You can taste the oil every few days to see how it’s coming along!
2. The quicker way involves a stove. First, crush your herbs to release their oils. In a small saucepan over medium heat, bring the olive oil to a simmer. Add the herbs and steep for two minutes. Turn off the heat, cover your pan, and let sit for about two hours. Strain the oil with a mesh strainer and pour into a glass bottle.
Here are three of our favorite herb combinations to try!
Chive & Dill
Rosemary, Sage, & Anaheim Pepper
Oregano, Thyme, & Olives
Have you ever infused your own olive oil? Let us know which herbs you like to use!
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