I feel like we are seconds from never again feeling the warmth of a summer day. You know that feeling that hits when the days become shorter, the air becomes much cooler and fresh herbs are no where to be found. (And NO you can not count the packaged herbs you get at the local Big Bird Grocery Store as fresh herbs).
I decided to take charge this year and do some preserving. I canned cucumber relish, froze fresh herbs in oil and today I decided to make my own flavored olive oil. It still doesn't beat running to the garden in your work clothes to decide what's for dinner, but I'll take what I can get.
I had the best bunch of thyme and lavender this summer. I decided by putting these two in a bottle I'd not only get something good to eat, but also something good to look at.
I read everything I could find about how to safely bottle herbs. The resounding theme - clean bottles and dry herbs.
You can use a mason jar, or any bottle with a solid lid. I found this bottle at a local retail store and thought it would be perfect for my beautiful herbs.
Herb Infused Olive Oil
- Select a bottle or jar. Clean and dry thoroughly.
- Gather a variety of your favorite herbs.
- Clean and dry the herbs completely, preferably overnight. By putting moist or unclean herbs in oil it can result in botulism. I know, scary, right…food safety is very important.
- Lightly bruise your herbs to bring out the oils.
- Place the herbs in the bottle.
- Gently poor in GOOD olive oil.
- Seal your bottle and let sit in a cool dark place for 1-2 weeks.
- Your infused oil will keep for up to one month in the refrigerator.
Serve on your favorite pasta or vegetable dish. I also enjoy herb infused olive oil with olive oil bread. Olive oil bread is very light and airy.