Mediterranean Herb Oil Recipes
MEDITERRANEAN HERB OIL
This is adapted from the December 2003 issue Bon Appetit, and has to be one of the reasons I pay the extra $$$ for an international subscription. I've made this twice already, once to keep for my very own and once to give as gifts, using pretty oil bottles with pouring spouts. This oil is wonderful in some pasta or grilled fish. You can also use it to make extra-special brushetta. Oh, and don't even think of using dried herbs instead of the fresh!
Provided by Mirj2338
Categories Very Low Carbs
Time 11m
Yield 4 cups, 128 serving(s)
Number Of Ingredients 5
Steps:
- Put all the minced herbs in a heavy saucepan.
- Add the oil.
- Bring it to a simmer over medium heat, stirring every now and again.
- Simmer for 10 seconds.
- Take the pan off the heat, keep stirring for another 30 seconds.
- (Yes, seconds.) Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?).
- Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.
- Divide the herb oil between 4 pretty oil bottles.
- Seal tightly.
- Keep in the fridge at least 1 day to develop the flavors.
- Keep this oil in the fridge.
Nutrition Facts : Calories 60.1, Fat 6.8, SaturatedFat 0.9, Sodium 0.3, Carbohydrate 0.1, Fiber 0.1
HERB GARLIC OIL
This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.
Provided by Mikey Tarts
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 8h6m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 0.5 g, Fat 41 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 5.7 g, Sodium 0.8 mg
HERB OIL
Provided by Alton Brown
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
MEDITERRANEAN HERB RUB
Whether you're monitoring your sodium intake or not, you'll want to try this robust rub on fish, poultry or pork. Or fill a shaker with this savory blend to sprinkle on veggies. "This seasoning rub is great, especially on grilled pork chips," says Jacqueline Thompson Graves of Lawrenceville, Georgia.
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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