Infused olive oil is easy to make, pretty on the table and versatile in cooking. The only tricky part is avoiding “crisping” the herbs, basically frying them. Heating the oil slowly in a double boiler over the lowest heat setting does the trick. Photo by Karl Gehring, The Denver Post
Herb-Infused Olive Oil
This recipe makes a cup of oil — enough for a gathering over bread, olive oil and wine; or for two big batches of pasta and vegetables; or to marinate a pound log of chevre. Recipe by Susan Clotfelter.
INGREDIENTS
1 cup best-quality extra-virgin olive oil
1 teaspoon fennel seeds
1 heaping teaspoon dried tarragon
1 heaping teaspoon dried thyme
1 teaspoon whole peppercorns, multicolored ones, if you like
A twist or two of ground peppercorns
DIRECTIONSHeat enough water in the bottom of a glass double boiler to just touch the bottom of the top pan. When it reaches a boil, turn the burner to its lowest setting. Combine the herbs and olive oil in the top pan and give them a stir. Cover the double boiler. Let the oil remain warm and covered for several hours; turn off the burner, but leave the oil on and the lid on overnight or all day. Refrigerate (it will solidify, but that’s fine) and keep for up to a month.
To combine the oil with chevre, cut the log into ½-inch to 1-inch rounds; don’t worry if they crumble. Place them in a pretty glass jar or refrigerator dish with a lid. Pour the cooled olive oil over the cheese. Serve with crusty bread or crackers, dried salami slices and olive tapenade, or marinated sun-dried tomatoes. Refrigerate any leftovers.
