Herb infused oil

I blame Aoife. It’s all Aoife’s fault. She send me a picture of rosemary and garlic in oil for a steak marinade and I had to have it.

This reminded me that as we get into the autumn, I need to start conserving the herbs that have been growing like crazy in my back garden. So this week I’m all about the oils and the pestos!

Ingredients: 

A few healthy bits of rosemary, 5 cloves of garlic, salt, pepper, 750 ml of good olive oil, a bottle that you can close properly. Please recycle as much as you can. I used a bottle of French lemonade.

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Method:

Pre-heat the oven to 180 C. Place the herbs on a baking tray and place in the oven. Do not leave them in for more than 3 min. This process is just to remove extra moisture which could potentially lead to contamination in the oil. Nobody wants that!

Place the herbs and peeled garlic in the bottle.

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Using a funnel, add the salt and pepper and pour the oil over, close the bottle and place it in a dark cool place for about 2 weeks  if you haven’t used garlic (under the sink for me). It’s then ready to use. If you see any sign of contamination (mould) discard straight away.

If you use garlic, place the bottle in the fridge straight away as botulism has been linked with garlic oil. Use within a month. Tafter you open the bottle. It will perfume everything. EVERYTHING!

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