Need to know how to infuse olive oil with herbs? Infusing Olive Oil with Herbs is a very fun and creative way to "spice up" your average Olive Oil. The great part about adding herbs to your olive oil, is that you have many options for taste. If there is a particular herb you prefer over another herb, then you go ahead and pick the one that tickles your fancy the most!
You Will Need:
- Olive Oil (preferably extra virgin)
- Any Fresh Herb(s) of your liking
- 1 tsp. of lemon juice
- glass bottle with a cork/top
- a saucepan
- a funnel
- Make sure your Olive Oil is at a warm temperature. You can do this by pouring the olive oil into a saucepan and heating it up over low heat. Remember – you want the olive oil to be warm – not hot! The higher the temperature of the olive oil, the more chances of the healthy qualities of the olive oil disappearing.
- Thoroughly rinse your herbs with water. Once you've chosen the herb you will be working with, it is very important to clean the bacteria off. Try not to be too rough in the rinsing process. Herbs require a delicate touch, so be gentle. Once cleaned, allow the herbs to dry by setting them to the side.
- Place your herb into the bottle. Depending on the type of herb you will be using, this process will be easy. Rosemary, for example, is a longer sprig and requires little effort to fit all the way into the bottle. If working with Thyme, dropping it into the bottle from the top is the best way to add it.
- Pour the warm Olive Oil into the bottle. The is achieved by adding the funnel to the opening of the jar and pouring the warm olive oil into it. In this step, it is important to remember, slow and steady wins the race. If the olive oil is poured to quickly, then you will have a major mess to worry about cleaning up. Don't pour the Olive Oil all the way to the top. Leave about a teaspoon of room for the lemon juice.
- Add the teaspoon of lemon juice to the bottle. This sounds like a wacky idea. However, the lemon juice acts as a cleaning agent throughout the infusing process. If there happens to be any type of bacteria left on the herb or in the bottle, the lemon juice will combat it. Don't worry, the lemon juice will dissolve in the oil over a short amount of time.
- Make sure the herb stays submerged in the oil. This can be achieved by completely pouring the olive oil all the way to the top once the lemon juice is added.
- Place the lid on the bottle. Depending on whether or not you have a screw top or a cork, you want to leave as little amounts of oxygen in the bottle as possible. Pour you olive oil accordingly.
- Set the bottle in a room temperature area. You don't want the oil to get too hot or cold during the infusing process. Proper infusion can take about one week or more.
Now one can enjoy Herb Infused Olive Oil with a home made salad dressing, for marinating meat, or for drizzling onto bread. Either way, it will surely be delicious and add a little "umph" to any dish.
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