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Herb-Infused Olive Oil
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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.
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