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Three-Herb Olive Oil

by Melissa Clark
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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. Yields 2 bottles of about 12 oz.

To learn more, read the article:
Savory Gifts from the Kitchen
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients sage rosemary thyme more more
4 medium fresh sage sprigs
4 small fresh rosemary sprigs
4 small fresh thyme sprigs
3 cups good-quality extra-virgin olive oil

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.

Variations

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.

photo: Scott Phillips
From Fine Cooking 96 , pp. web only
October 23, 2008

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