Herb-Infused Olive Oil
Almost any herb can be used to flavor olive oil. Drizzle over pasta, fish, roasted vegetables, or use to make vinaigrette.
- Yield: Makes 2 cups
Source: Martha Stewart Living, October 2002
- Herbs, such as rosemary, thyme, tarragon, or chives
- 2 cups olive oil
Preheat oven to 400 degrees. Place herbs in a baking dish, and pour olive oil over top. Cover dish with foil, and roast until oil is sizzling and slightly colored, about 15 minutes. Cool; store up to 2 weeks in an airtight container in the refrigerator.