Herb and Spice Oil
Category: Flavored Oils
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Serves/Makes: 4 cups
Ready in: 2-5 hrs
- 4 cups mild olive, safflower, or grapeseed oil
- 1 cup packed fresh herbs like rosemary, basil, sage, thyme, marjoram, oregano or tarragon (or a combination)
***OPTIONAL (any combination)***
- chopped garlic
- dried chili peppers
- cinnamon sticks
- cardamom pods
- coriander seeds
- peppercorns
Place the oil and the herbs and spice in the insert of the slow cooker. Cook on low, uncovered, for 1 1/2 to 2 hours, and then turn the cooker off. Allow the oil to cool for about 20 minutes, and then pour it through a strainer lined with cheesecloth or a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month. After that, the flavor may fade. The oil may cloud under refrigeration, but it will become clear again at room temperature.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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