HERB-INFUSED OLIVE OIL
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.
ITALIAN HERB INFUSED OLIVE OIL
Olive oil with Italian herbs.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg
ITALIAN HERB INFUSED OLIVE OIL
Make and share this Italian Herb Infused Olive Oil recipe from Food.com.
Provided by Juenessa
Categories < 15 Mins
Time 5m
Yield 1 12 oz. jar
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle.
- Using a funnel, pour oil into bottle.
- Cover tightly, and refrigerate unused portions.
- Use within 2 to 3 days.
Nutrition Facts : Calories 2865, Fat 324, SaturatedFat 44.7, Sodium 6.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
HERB OIL
Provided by Alton Brown
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
HERBS DE PROVENCE INFUSED OLIVE OIL
Bring the age-old Herbs de Provence spice blend into your cooking! This is a simple way to make a brilliant infused olive oil. This is the perfect additive to savory pork, poultry, and fish recipes. This is one of the secrets to my kitchen, and my neighbors ask me when I will make them another bottle. Pour this oil into a container, and add salt and pepper for the best dipping oil ever!
Provided by Our Kitchen To Yours
Categories European
Time 1h1m
Yield 1 bottle, 30 serving(s)
Number Of Ingredients 2
Steps:
- Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
- Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
- Pour the Olive Oil into pot on the stove.
- Add 1/2 Cup of Herbs de Provence.
- Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
- Let the oil cool for 30 minutes.
- Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
- Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
- Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
- The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.
Nutrition Facts :
HOW TO MAKE FLAVORED HERBAL OILS FOR COOKING
Learn how to easily make herb-flavored cooking oils, which are wonderful to cook with and also make great gifts.
Provided by Marie Iannotti
Categories Condiment
Time P7DT1h20m
Yield 1 bottle
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Shake off any soil from herbs and check for any insects. If you must clean herbs, rinse off and give them several hours to thoroughly dry before using. Any water left on herbs will impede contact with oil.
- Sterilize clean glass bottles or jars by boiling in water for 10 minutes. Allow the jars to dry thoroughly.
- Slightly bruise herbs with a wooden roller to release oils. Add herbs to bottles. You don't need a large quantity of herbs; depending on pungency and freshness of herbs, a sprig or two should sufficiently infuse oil.
- Heat oil over low heat in a saucepan just until warm.
- Carefully pour oil into bottles over herbs. Allow contents to cool.
- If using fresh herbs, strain them out of oil by pouring oil from bottle through a strainer or coffee filter and into a new bottle. Dried herbs can remain in oil, but oil will stay fresh a bit longer if they are also strained out.
- Once herbs are removed, seal bottles with lids or corks. Allow them to sit in a cool spot out of direct sunlight for about one week before using.
Nutrition Facts : Calories 127 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 0 g, Fat 14 g, ServingSize 1 bottle, UnsaturatedFat 0 g
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- Rub 1 teaspoon of the Herb-Infused Olive Oil on the duck breasts and season with salt and pepper. In a small bowl, gently toss the shallots with 1 more teaspoon of the herb oil and season with salt and pepper.
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- Clean the herb. It is best to choose sprigs of rosemary that do not require washing. If you must clean your herbs, rinse them off and dry them thoroughly before using.
- Slightly bruise the rosemary. Bend or gently rub the rosemary to release the wonderful scent of the herb.
- Heat the oil. Place the rosemary into a medium saucepan and cover it with oil. Heat the oil over medium-low heat to 150°F/66°C. Be careful not to exceed the temperature too much or it can burn the delicate flavors of both the oil and the herb. Heat for 10 minutes. The oil should be warm, but not simmer. Turn off the heat and let the rosemary infuse in the oil for 1 hour.
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- Into individual ice cub pods begin by adding your herbs and seasoning. NOTE: I used a 1:3 herb to olive oil ratio. You can add as little or as much as you’d like, this really depends on your palette and how much herbs, spices and oil your dishes usually consist of. I am Greek, so naturally each dish usually requires a lot of olive oil but damn does it ever make it taste good!
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