Active Time
10 MIN
Total Time
1 HR 10 MIN
Yield
Serves : Makes about 1 cup

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

How to Make It

Step 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.

Step 2    

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

You May Like