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Herbed Olive Oil: Hot Method
March 1, 2008
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recipes
Flavored oils are best for dressings, dipping, and drizzling on cooked foods. Cooking with them for long times or at high heat destroys the flavor. Keep refrigerated. 2 cups olive oil 4 cloves garlic ; smashed 4 sprigs fresh sage ; bruised 10 sprigs fresh thyme ; bruised 2 sprigs fresh oregano ; bruised Combine oil (NOT extra-virgin) and garlic in saucepan. Add bruised herbs; cook over low heat for 30-40 minutes (just barely bubbling). As garlic browns, remove and discard. Let oil cool, then strain and refrigerate. Spoon out congealed oil as needed.