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Wednesday, July 30, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Berry Elliott - Click for Website
Herb Infused Olive Oil
Sauces
Contributed by:
Ingredients:
  • Several good sized herb sprigs (rosemary, thyme, sage, for example)
  • Extra virgin olive oil
  • More fresh sprigs for garnish
(Adding flavor to olive oil for dipping, or for dressing salads, vegetables or pastas is very simple. You also can add dried peppers or dried tomatoes, spices, garlic, almost any flavor you can imagine.)
Add herbs to sauce pan and cover with oil. Bring to a gentle boil and simmer for about five minutes. Cool and strain.
Add more fresh sprigs of herb to clean jar (great to use bottle with spout for dispensing oil, but not necessary). Pour cooled, strained oil into clean jar with fresh herbs.
It is not necessary to refrigerate if you’re using within a couple of days. Refrigerate for longer use, but remember that olive oil will congeal at colder temperatures, so remove from refrigerator and bring to room temperature before using.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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