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.