Herbed Olive Oil
Servings 1 pint, Total Time 1 hour + 30 minutes including filtering
This olive oil is an excellent addition to your kitchen; infused with fragrant herbs, it offers an inspiring opportunity to enhance your culinary skills in two delightful ways. You can filter it after blending, resulting in a clear, aromatic elixir, perfect for drizzling over dishes or using it as a dipping oil. Alternatively, you can allow the mixed herbs to steep, fully infusing their rich flavors and creating a robust condiment. Whether enhancing succulent lamb dishes or bringing out the freshness of seafood with bright, herbal undertones, this versatile ingredient sparks inspiration and creativity in your kitchen.
Ingredients:
1 cup packed parsley
½ cup packed basil
½ cup packed dill
½ cup tarragon
2 garlic cloves, peeled
1 cup extra virgin olive oil
Kosher salt
Steps:
Bring a pot of salted water to a boil and prepare an ice bath.
Wash and drain the herbs. Use half of the herb stems.
Add the herbs and peeled garlic once the water is boiling. Cook for 10 to 15 seconds or until the herbs turn bright green.
Transfer the herbs and garlic from the water using a slotted spoon to the ice bath. Let them sit for 5 minutes to cool completely.
Drain the herbs in a colander for about 15 minutes, or use a salad spinner if you have one. Transfer them to paper towels and wrap them tightly to absorb excess moisture.
Place the herbs and garlic in a high-speed blender, add the oil, and puree smooth.
Line a sieve with two layers of cheesecloth or a cone coffee filter over a small bowl.
Pour the oil mixture into the sieve and let it sit for one hour, stirring it occasionally. Do force the oil through the sieve.
Once the oil has strained, transfer it to a jar and store it in the refrigerator for up to two weeks.
Steps:
If you are filtering the herbs, consider repurposing the leftover herbs by drizzling them with olive oil. This creates a fantastic garnish that can enhance the presentation and taste of lamb or seafood dishes.
Using the stems of herbs is a wonderful way to maximize flavor—there's no reason to let them go to waste!