Herbs De Provence Infused Olive Oil Recipes

Steps:

• Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.

Steps:

• Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

Steps:

• Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
• Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
• Pour the Olive Oil into pot on the stove.
• Add 1/2 Cup of Herbs de Provence.
• Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
• Let the oil cool for 30 minutes.
• Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
• Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
• Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
• The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.

Steps:

• In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.