Mixed Herb Oil
| 2 sprigs fresh rosemary |
2 sprigs fresh thyme |
| 2 pickling onions |
2 bay leaves |
| 12 black peppercorns |
1litre ( 1¾ 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 ( 1¾
pints ).
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