Herb-Infused Olive Oil
- Yield 1 cups
- Prep 5 mins
- Cook 0 mins
Use this flavorful oil in salad dressings or drizzle over grilled meats or vegetables.
Here's a flavorful oil that'll make your salads pop all summer. Or use it as a finishing oil, drizzled lightly over sautéed pork cutlets, grilled vegetables, or salted, sliced tomatoes.
- 1 cup extra-virgin olive oil
- 1 large rosemary stalk, cut into 2-inch segments
- 2 -- oregano sprigs
- 2 -- thyme sprigs
- 2 -- dried red chiles
- 1 clove garlic, quartered
- Place all the ingredients in a large jar. Seal tightly and set aside for at least 2 days, or refrigerate for up to 2 weeks (return to room temperature before using). Strain before using.
Recipe by Bruce Weinstein and Mark Scarbrough.