Herb oils

Yield: 1 servings

Measure Ingredient
750 millilitres Olive oil; (11/4 pints)
\N \N Rosemary
\N \N Bay leaves
\N \N Savory
\N \N Tarragon
\N \N Basil
1 teaspoon White wine - vinegar

1. Make sure that the herbs are clean and dry.

2. Put a medium-sized bunch into a large, clean, wide-necked jar and pour the olive oil over them.

3. Add the white wine vinegar and stand it on a warm window-sill for 2 weeks, shaking periodically.

4. Then strain the flavoured oil into a clean bottle, and put a fresh sprig of your chosen herb - or favourite herb if you have a mixture - in with it.

Store in a dark place and use when required.

Converted by MC_Buster.

NOTES : The best herbs to use for aromatic herbal oils are rosemary, bay, savory, tarragon and basil, or a mixture of some or all of them. For best results use good quality olive oil.

Converted by MM_Buster v2.0l.

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