Preserving Herbs in Olive Oil
Preserving fresh herbs in oil is a method of capturing the volatile oils of garden aromatics for later use in cooking. By submerging washed, dried herbs in high-quality olive oil, you create a shelf-stable or refrigerator-stable base that carries the essence of the garden directly into your pan.
Moisture is the enemy
The most critical step is ensuring your herbs are completely bone-dry. Any water left on the leaves will introduce bacteria and ruin the oil.
- glass jar with tight-sealing lid
- paper towels
- small saucepan
- fine mesh strainer
What goes in.
- 2 cupsextra virgin olive oil
- 1 cupfresh herbs (rosemary, thyme, or sage work best)
Flash-boil for safety
Briefly dipping herbs in boiling water for 10 seconds before drying them cleans the surface of the leaves and preserves the bright green color once submerged in oil.
The method.
Prepare the herbs
Wash the stems thoroughly. Dip them in boiling water for 10 seconds, then immediately plunge into ice water. Pat them dry until no moisture remains.
Pack the jar
Place the dried herbs into a sterile glass jar. Ensure the stems are fully submerged to prevent contact with the air at the top of the jar.
Infuse
Pour the olive oil over the herbs until covered. Seal the lid tightly. Keep the jar in a cool, dark place for at least 48 hours before using to allow the flavors to migrate into the oil.
Other turns to take.
Garlic-Herb Oil
Add two smashed, peeled cloves of garlic to the jar. Use within one week and keep refrigerated.
Chili-Infused Oil
Include two dried red chili pods for heat. This pairs well with rosemary and stands up to high-heat cooking.
When it doesn't go to plan.
Always use sturdy herbs like woody rosemary or thyme; soft herbs like basil often turn dark or lose their character quickly.
Keep the jar out of direct sunlight to prevent the oil from turning rancid.
If the oil clouds up, it is a normal reaction to colder temperatures; it will clear once it reaches room temperature.
The ones that keep coming up.
How long does this keep?
If kept in the refrigerator, this will last for up to three weeks. If stored at room temperature, use within five days.
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