| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Sainsbury2, Sainsbury’s | 1 | servings | |
INGREDIENTS
| 750 | ml | Olive oil; (11/4 pints) |
| Rosemary | ||
| Bay leaves | ||
| Savory | ||
| Tarragon | ||
| Basil | ||
| 1 | ts | White wine – vinegar |
INSTRUCTIONS
1. Make sure that the herbs are clean and dry. 2. Put a medium-sized bunch into a large, clean, wide-necked jar and pour the olive oil over them. 3. Add the white wine vinegar and stand it on a warm window-sill for 2 weeks, shaking periodically. 4. Then strain the flavoured oil into a clean bottle, and put a fresh sprig of your chosen herb - or favourite herb if you have a mixture - in with it. Store in a dark place and use when required. Converted by MC_Buster. NOTES : The best herbs to use for aromatic herbal oils are rosemary, bay, savory, tarragon and basil, or a mixture of some or all of them. For best results use good quality olive oil. Converted by MM_Buster v2.0l.
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