Making Your Own Herbed Oils
At our house, we have almost thrown out butter.
We keep some around for baking, but for the most part, we all love to dip our breads in olive oil. It’s heart healthier and once your palette adjusts, you’ll find yourself loving it.
We particularly love herbed oils. Sometimes we shake dried herbs into dipping dishes and then pour the oil on. It’s wonderfully addictive.
But last year, when visiting Lovera’s Famouse Italian Market in Krebs, I purchased some of their house made olive oil with rosemary infused into it.
This is a finishing oil with large sprigs of rosemary inside and it’s truly wonderful to pour over roasted meat, on top of a creamy soup, or to pour over vegetables or potatoes before you roast them in the oven.
When the sad day came that the bottle was empty, I made some more.
Because I have scads of rosemary in my herb garden, I cut off a good sized stem and pushed it down into the bottle, after removing and discarding the old piece.
I couldn’t quite get it inside as it stuck at the neck so one of my grill skewers came and rescued the day.
I buy the giant jug of extra virgin olive oil when I buy olive oil so I just got that baby and poured it right in.
And that’s it, the longer it sets, the better it gets!
We now have many more days of bread dipping happiness.