• Prep Time:
  • Cooking Time:
  • Serves: 1 Cup

Herb or Spice Flavored Oils-Warm Infused Method

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 1/2 c Finely chopped fresh
  • -rosemary, sage
  • -oregano or lavender
  • OR
  • 3/4 c Ground cumin, cinnamon
  • -nutmeg, ginger, star anise
  • -saffron, black pepper
  • -or curry powder
  • -(about 2 ounces)
  • OR
  • 1/4 c Chopped fresh ginger
  • 1 c Olive oil

 Directions

Put herbs or spices and oil in a heavy saucepan. Heat over high heat until
the mixture begins to sizzle gently. Let cook, for about 10 seconds, remove
pan from heat, and swirl contents until sizzling stops. Pour through a fine
strainer or coffee filters into a sterilized jar or bottle. Press down on
herbs to release the last bit of oil and flavor. Seal tightly, refrigerate,
and use within 1 week for best flavor.

Note: Use this method for tough-leafed herbs such as rosemary and sage as
well as dried spices. Use the amounts of flavoring ingredients as a guide,
feeling free to add more or less depending on the quality of your
ingredients and your taste preferences. Dried spices extract very well and
make delicious oils. For the best flavor, grind your own spices from the
whole spice. The amount given will make a strongly flavored oil; dilute
with more olive oil if desired.



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