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Ingredients
- 1/2 c. Finely minced fresh rosemary, sage oregano or possibly lavender Or possibly
- 3/4 c. Grnd cumin, cinnamon nutmeg, ginger, star anise saffron, black pepper or possibly curry pwdr (about 2 ounces) Or possibly
- 1/4 c. Minced fresh ginger
- 1 c. Extra virgin olive oil
Directions
- Put herbs or possibly spices and oil in a heavy saucepan. Heat over high heat till the mix begins to sizzle gently. Let cook, for about 10 seconds, remove pan from heat, and swirl contents till sizzling stops. Pour through a fine strainer or possibly coffee filters into a sterilized jar or possibly bottle. Press down on herbs to release the last bit of oil and flavor. Seal tightly, chill, and use within 1 week for best flavor.
- Note: Use this method for tough-leafed herbs such as rosemary and sage as well as dry spices. Use the amounts of flavoring ingredients as a guide, feeling free to add in more or possibly less depending on the quality of your ingredients and your taste preferences. Dry spices extract very well and make delicious oils. For the best flavor, grind your own spices from the whole spice. The amount given will make a strongly flavored oil; dilute with more extra virgin olive oil if you like.
- Flavored Oils by Michael Chiarello
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