Herb Oil
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch fresh thyme
- ½bunch fresh rosemary
- 1bunch fresh sage
- 5cloves garlic, peeled
- 1tablespoon kosher salt
- 2½cups extra-virgin olive oil
Nutritional analysis per serving (12 servings)
406 calories; 45 grams fat; 6 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar.
- Step 2
Add the rest of the olive oil. Store in the refrigerator. Lasts about a week.
Private Notes
Comments
Mr. Sifton doesn't mention it, but homemade infused oils carry the risk of food poisoning (botulism). The instructions to keep the oil refrigerated and to use it up within a week should not be taken lightly or ignored.
Heat the herbs AND the garlic. To 160˚ for instant kill. Cool then refigerate.
You can get it in handfuls. Try one of each. Seriously, this recipe is about ratio more than exactitude. Enjoy!
Heat herbs and garlic in oil til bubbling after blending- then cool OR blanch herbs and garlic before processing for safety
Are you including the stems from the herbs when processing? Or pulling the leaves off beforehand?
I don't see the answer to this question. I have the same one. Do you strip the herbs from the stems? I can't imagine not doing so, but thought I would double check.
I freeze smaller amounts. Works fine, lasts a long while.
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