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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...

304 K 4.1/5 (50 reviews)

25 min.

Easy

2.05 €

1 litre 500 ml

7 Ingredients

Last modified on: February 21^th 2011

For 1 litre 500 ml, you will need:

1 6 ¹⁄₃ cups olive oil
2 3 sprigs rosemary
3 6 leaves sage
4 3 sprigs thyme
5 3 bayleaves
6 15 corianders seeds
7 15 peppercorns

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Times for this recipe

Preparation: 20 min.

Cooking: 1 min.

All in all: 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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 15 peppercorns and 15 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 6 ¹⁄₃ cups 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.

Keeping: Several months in the jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	1,500 RDI=230 %	13,440 RDI=670 %	56,250 RDI: 670 %
Per 100 g	0	0	100 RDI=20 %	910 RDI=50 %	3,820 RDI: 50 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 1 litre 500 ml : 6.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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