Flavour-infused Olive Oil
INGREDIENTS
  • Herbs such as rosemary, thyme, sage, bay, etcetera (whatever flavours you want)
  • Spices such as chili, black peppercorns, pink peppercorns, turmeric, etcetera (You should have enough to fill roughly ¼ of each jar or bottle)
  • Jars or bottles that can be sealed completely
DIRECTIONS
  1. Directions:
  2. 1. Place the herbs and/or spices in a heavy bottomed pan and heat over medium for a few minutes. Add enough oil to fill up your bottles and cook on medium - medium-low for about 15 to 20 minutes. The oil will begin to absorb the intense flavors rather quickly.
  3. 2. Filter through cheesecloth and store for a few months in a dark cupboard or leave herbs in oil and store in the fridge for up to a month.
  4. 3. If you want to work with dried herbs (the flavour won't be as intense but the oil will last longer) simply select your dried herbs, fill the jar or bottle about ¼ of the way, and top with the oil. You will probably want to give your dried herb blend about a month to reach a strong flavor, but you can store it for about a year in a cool, dry, dark place.
RECIPE BACKSTORY
I found this on domesticgoddess.ca a while ago. Needless to say it's a favourite of mine!