Oil Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Mixed Herb Oil

2 sprigs fresh rosemary 2 sprigs fresh thyme
2 pickling onions 2 bay leaves
12 black peppercorns 1litre ( 1 pints ) extra virgin olive oil

    Lightly bruise the rosemary and thyme leaves to release their flavors. Peel and finely slice the pickling onions.
    Divide the bruised herbs, onion slices, bay leaves and peppercorns, equally between two sterilized bottles.
    Pour in the oil to within 3mm ( 1/8th of an inch) of the tops of the jars, making sure that the ingredients are completely covered. Seal the bottles and shake well. Label and keep in a cool dark place for two weeks before using to allow the flavors to develop. Shake the bottles now and again.

Makes about 1 litre ( 1 pints ).


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