Herb-Infused Olive Oil

By danyell923

Use this infused oil to prepare Marcia Kiesel's Duck Breasts and Orzo Salad with Herb-Infused Olive Oil.

Ingredients

• 1/2 packed cup parsley leaves
• 1/2 packed cup basil leaves
• 1/4 cup chopped chives
• 2 cups extra-virgin olive oil
• 4 large thyme sprigs
• 2 rosemary sprigs

Details

Servings 1
Cooking time 70mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine the parsley, basil, chives and 1/2 cup of the olive oil and process to a loose paste. Let stand for 1 hour. Pour the oil through a fine sieve into a tall, narrow jar, stopping when you reach the sediment at the bottom. Submerge the thyme and rosemary sprigs in the oil. Cover and let stand for 3 to 4 weeks in a cool, dark place.

Funnel the oil into a glass bottle, discarding the herb sprigs. Store in a cool, dark place for up to 2 months.