I love olive oil and this herb-infused version takes it to a whole new level. Just look at it.
It can be used as a dressing, on grilled veggies, or in a marinade. Pretty versatile and rather exciting if you ask me. I always love discovering homemade hostess gifts since they come in handy throughout the year or during holiday seasons. Like gourmet herb salt or coasters, you can add this to the stockpile.
I found the recipe for this in one of my favourite do-it-yourself books, ‘Do It Gorgeously’ by Sophie Uliano.
- 2 sprigs fresh rosemary
- 1/2 cup fresh thyme
- 3 lemon slices
- 1/2 cup white vinegar
- 1/2 cup water
- 2 bay leaves
- 1 tsp whole black peppercorns
- 12 to 17 oz glass bottle with swing or cork top (sterilized)
- 1 large bottle of the best quality extra virgin olive oil you can find
1) Wash the rosemary, thyme and lemon slices in cold water and steep them in the vinegar and water overnight.
2) Rinse off your herbs and lemon and leave them to air dry for at least 8 hours on a paper towel. (THIS IS IMPORTANT. Whenever you are mixing ingredients into oil, it is absolutely important to ensure there is no water content mixing with the oil, since it can become an environment for bacteria to grow. This is also why it is key to do the vinegar rinse as well.)
3) Put the herbs, bay leaves, peppercorns, and lemon into the bottle and pour in the olive oil.
4) You could add a label if you like and be sure to put the ‘best used before’ date on it as well. The oil should be good for up to 6 months when stored in a cool, dark spot.
I made a few batches to be gifts… apparently to myself. It was weird. Every time I was cooking in the kitchen, my hand would involuntarily reach for it and would accidentally pour it over every salad I made.