Herb Oil
Ingredients
- 1/4 cup assorted lightly crushed herbs such as marjoram, oregano, rosemary and thyme
- 500ml of light vegetable oil
- Glass jar
- Sterilized bottle with airtight lid
Instructions
- Put 1/4 cup of assorted herbs in a clean glass jar, crush them lightly to release the essential oils.
- Pour in a mild vegetable oil until the herbs are completely covered, seal and stand in a warm place.
- After one week strain off the herbs, replace with fresh ones and leave to infuse for a further week. Repeat this process until the flavour is strong enough.
- Remove the herbs and pour the oil into a sterilized bottle with an airtight lid. The herb oil will last for 6 months.
Makes: 2 cup
Tips
- Use a good quality, mild flavoured oil such as sunflower or vegetable so that the taste of the oil doesn't compete with the flavour of the herbs.
- Always cover the herbs completely with oil. Any herbs left sticking out will start to deteriorate and affect the quality of the oil.
- It is important to remove any herbs before storage. If left it will start to decay and the oil will become cloudy and sour.
