You can use fresh or dried herbs, but if opting for fresh, make sure you thoroughly wash them first. To avoid bacteria forming in the oil, ensure herbs are completely dry before using.
Simply place the herbs in the bottom of a sterilised bottle and pour the oil on top. To speed up the infusion process, you could also gently warm the herbs and oil in a saucepan, then take off the heat and allow to cool. Strain the oil directly into a sterilised bottle, then add more fresh herbs.
Store oil in a cool, dark place or in the fridge. The flavour will intensify over time, but discard if oil becomes cloudy.
Flavours to try:
Rosemary, thyme or sage infused oil
Fresh or dried chilli infused olive oil
Garlic infused olive oil
Lemon or orange peel infused olive oil
This article first appeared in Food magazine.
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Photograph via : Oneshot.
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