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Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

239,7094.4/5 for 27 ratings

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Last modified on: February 21^th 2011

For 500 ml, you will need:

1 500 ml olive oil
2 1 sprig rosemary
3 2 leaves sage
4 1 sprig thyme
5 1 bayleaf
6 5 corianders seeds
7 5 peppercorns
Total weight: 491 grams

Change those ingredients for: 250 ml 500 ml 1 litre 1 litre 500 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
20 min.	1 min.	21 min.

Keeping: Several months in the jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Boil some water and prepare a bowl full of very cold water (even add some ice cubes if possible so that water is really ice-cold).

Stage 2 - 1 min.

Find a glass bottle the capacity of your choice.

When water boils, sterilise the bottle by half-filling it with boiling water, seal and shake well, then empty. Put in 5 peppercorns and 5 corianders seeds.

Plunge herbs into boiling water for 10 seconds .

Stage 3 - 1 min.

Remove herbs from water with a fork and put into the cold water. You have blanched them.

Stage 4 - 1 min.

Remove herbs from cold water with a fork and put them on absorbing paper or a tea-towel to dry.

Stage 5 - 3 min.

Make a small bunch with all the herbs, tying them up with string. Remember to tie the herb stalks as close as possible to the start of the leaves, then trim off stalks just below the string. This is so that the herbs will go well down in the bottle and not emerge after you have used a little.

Stage 6 - 2 min.

Gently insert the bunch into the bottle.

Stage 7

If you do it properly, the bunch should open itself out a little inside the bottle.

Stage 8 - 3 min.

Pour 500 ml olive oil into the bottle to completly cover the herbs.

Stage 9

Cork and leave the flavours and aromas to infuse slowly for at least 2 weeks. Then use it as you wish.

Remarks

You can of course vary the herbs, add or remove whatever you like. You can also, for a more bit more "bite", add a small chilli and/or a clove of garlic (without the shoot) cut in four.

Another idea is olive oil with a single herb, chives. It's simpler: chop a good bunch of chives very finely, put in a bottle and cover with olive oil. Seal and leave to stand for about 2 weeks, until the flavour of the chives mingles with the oil. After this time, filter oil and discard chives. On a salad it's a pure delight.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,478 Kcal or 18,748 Kj	0 gr	0 gr	499 gr
224 %	<1 %	<1 %	76 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
912 Kcal or 3,818 Kj	0 gr	0 gr	102 gr
46 %	0 %	0 %	15 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 500 ml : 2.05 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Carbonnade, Lumberjack turnovers, Paté en croute (terrine in a pie crust), Spaghetti with mushrooms, Marinated tuna with herbs, ... All
	Peppercorns: You can get more informations, or check-out other recipes which use it, for example: Preserved lemons, Salmon marinated like herring, Feta in olive oil with herbs, ... All
	Sage: You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Courgettes (zuchinis) , Spicy seafood plancha, Upside-down Parmentier, Ratatouille confite, ... All

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