Menu
Share
Share this story
Close X
 
Switch to Desktop Site

Flavored Olive Oil

About these ads

Flavored Olive Oil

This condiment is best made with a single herb, not a combination. To set their color, the herbs should be blanched in boiling water for about 45 seconds and then shocked in an ice-water bath, remaining there until cooled. Drain the herbs, and dry them well before placing in food processor. Sun-dried tomatoes (dry, not marinated) should be dropped in boiling water, simmered for two minutes, and drained before using.

Says cookbook author Michele Anna Jordan: `Basil is probably the most commonly used flavoring, with sun-dried tomatoes a close second. I find cilantro, sage, and oregano more interesting, and rosemary is my favorite.'

1 cup fresh herbs

2 cups extra-virgin olive oil

Salt and freshly ground pepper

Place the herbs in a food processor, and add half the oil. Process until the herbs have been pulverized. Pour the herb and oil blend into a glass container, add the remaining oil, and refrigerate for a day. Strain mixture through a fine sieve lined with cheesecloth. Season strained oil with just enough salt and pepper to bring out the flavor of the herb. Store in the refrigerator until ready to use.


Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.

Loading...