Monday, December 25, 2017
You see these beautiful bottles of flavored oils in stores. You can make these at home! This a great way to use the extra herbs and peppers you dried from the summer and fall garden. You simply infuse the oil with your favorite herb or pepper.
I use a wide mouth canning jar for the infusing. For herbs, I fill the jar with stems of cut, dried herbs, cover completely with organic cold pressed extra virgin olive oil and let sit for 2-4 weeks. For hot peppers, I do the same thing, straining out the peppers after 4 weeks. At this time, you can pour the oil into a beautiful container. It is safe to put a sprig or two of completely dried herb or pepper into the container.
If you want instant gratification, put the herbs and oil into a sauce pan and simmer on low heat for 20 minutes. After cooling, the oil is ready to be strained into the serving bottle.
I use only dried herbs. If you use fresh, you will need to keep refrigerated and use within a week or two.