email this page
|
Basil Bay Chives Dill Lemon Balm Lovage Marjoram Mint |
Oregano Parsley Rosemary Sage Salad Burnet Savory, Winter Tarragon, French Thyme |
Herb-Infused Olive Oil
Here’s a flavorful oil that’ll make your salads pop all summer. Or use it as a finishing oil, drizzled lightly over sautéed pork cutlets, grilled vegetables, or salted, sliced tomatoes.
Ingredients
Ingredients
1 cup extra virgin olive oil
1 large rosemary stalk, cut into 2-inch segments
2 oregano sprigs
2 thyme sprigs
2 dried red chiles
1 garlic clove, quartered
Instructions
1 large rosemary stalk, cut into 2-inch segments
2 oregano sprigs
2 thyme sprigs
2 dried red chiles
1 garlic clove, quartered
1. Place all the ingredients in a large jar. Seal tightly and set aside for at least 2 days—or refrigerate for up to 2 weeks (return to room temperature before using). Strain before using. Makes 1 cup.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.
Related Stories
If you enjoyed reading this story, Garden Herbs, then you might enjoy these other stories.Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
