| 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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