Herb-Infused Olive Oil

Use this infused oil to prepare Marcia Kiesel's Duck Breasts and Orzo Salad with Herb-Infused Olive Oil.


Slideshow: Condiment Recipes


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  • Servings: Makes about 1 cup
  • Time(Other): plus 3 weeks steeping

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  • 1/2 packed cup parsley leaves
  • 1/2 packed cup basil leaves
  • 1/4 cup chopped chives
  • 2 cups extra-virgin olive oil
  • 4 large thyme sprigs
  • 2 rosemary sprigs

How to make this recipe

  1. In a food processor, combine the parsley, basil, chives and 1/2 cup of the olive oil and process to a loose paste. Let stand for 1 hour. Pour the oil through a fine sieve into a tall, narrow jar, stopping when you reach the sediment at the bottom. Add the remaining 1 1/2 cups of olive oil. Submerge the thyme and rosemary sprigs in the oil. Cover and let stand for 3 to 4 weeks in a cool, dark place.

  2. Funnel the oil into a glass bottle, discarding the herb sprigs. Store in a cool, dark place for up to 2 months.

Contributed By Published August 2011

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