The Kitchen · Infused Oils
Everyday Mediterranean Oil
From The Kitchen · Infused Oils
A pantry staple for roasting, grilling, sautéing and everyday cooking.
Ingredients
- 2 cups extra virgin olive oil
- 3 garlic cloves, lightly crushed
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 teaspoons dried oregano
- 1 teaspoon whole black peppercorns
How to make it
Warm the oil gently until just fragrant, never let it simmer, then tuck in the aromatics and pour into a clean, dry bottle. Steep somewhere cool and dark for a week or two, then strain. Keep infused oils in the fridge and use within a week, fresh garlic and herbs in oil can harbor bacteria at room temperature. For longer keeping, use dried herbs.
Best with: Chicken, vegetables, potatoes, soups, pasta