Yield: 1 cup
|½ cup||Finely chopped fresh rosemary, sage oregano or lavender|
|¾ cup||Ground cumin, cinnamon nutmeg, ginger, star anise saffron, black pepper or curry powder (about 2 ounces)|
|¼ cup||Chopped fresh ginger|
|1 cup||Olive oil|
Put herbs or spices and oil in a heavy saucepan. Heat over high heat until the mixture begins to sizzle gently. Let cook, for about 10 seconds, remove pan from heat, and swirl contents until sizzling stops. Pour through a fine strainer or coffee filters into a sterilized jar or bottle. Press down on herbs to release the last bit of oil and flavor. Seal tightly, refrigerate, and use within 1 week for best flavor.
Note: Use this method for tough-leafed herbs such as rosemary and sage as well as dried spices. Use the amounts of flavoring ingredients as a guide, feeling free to add more or less depending on the quality of your ingredients and your taste preferences. Dried spices extract very well and make delicious oils. For the best flavor, grind your own spices from the whole spice. The amount given will make a strongly flavored oil; dilute with more olive oil if desired.
Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 24 Submitted By DIANE LAZARUS On 06-20-95