Flavoured Aromatic Herb And Fruit Oil – a delicious recipe with olive oil, Selection, rosemary, tarragon, lavender, bay leaf. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
First harvest your herbs; make sure if they are near a road or busy walkway that they have been gently washed in water OR wiped clean.
2
Ensure they are dry before addng to the bottles.
3
Make up a small bunch for each bottle; such as a sprig each of Thyme, Bay, Tarragon & Rosemary.
4
Take two clean & dry 1 pint jars or bottles (I keep interesting & attractive wine, oil and vinegar bottles!) and put the herbs, peppercorns, orange and/or lemon peel and chillies(if using)into them.
5
Fill up with the olive oil, seal with a cork preferably and store in a dark and cool place for 2 weeks.
6
Shake the jars/bottles on a daily basis.
7
After 2 weeks the oils will be ready to use - but they will be more herb infused if you leave them for up to 4 weeks.
8
Use within 6 months.
9
Decorate with raffia, handmade ribbons,sprigs of fresh/dried herbs & then hang a recipe from the neck of the bottle - great to give as a gift.
2614
kcal
Calories
281
g
Fat
27
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 1/8 liters olive oil, Selection of Fresh herbs such as, rosemary, tarragon, and more.
Yes, Flavoured Aromatic Herb And Fruit Oil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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