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

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

Ingredients

  • 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

Related Video

More Videos
How to Make Frico



485200 recipes/herb-infused-olive-oil 2013-12-06T23:32:06+00:00 Jovial King summer|well-being|sauces-and-condiments|healthy|make-ahead|no-cook|vegetarian august-2011,jovial king,infused oil,herb oil,parsley oil,basil oil,chive oil recipes,herb-infused-olive-oil 485200