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Recipe

Three-Herb Olive Oil

Scott Phillips

Yield: Yields 2 bottles of about 12 oz.

Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It’s an especially nice combination over pale endive leaves.

Ingredients

  • 4 medium fresh sage sprigs
  • 4 small fresh rosemary sprigs
  • 4 small fresh thyme sprigs
  • 3 cups good-quality extra-virgin olive oil

Preparation

  • Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.
  • Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.

You can use only one or two herbs instead of all three, or substiute other herbs, if you prefer. Tarragon, basil, marjoram, dill, parsley, and oregano all work well.

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