herb-infused olive oil

I use this herb-infused olive oil on EVERYTHING. Seriously, it jazzes up the plainest of plain food. Not to mention when you make it, your house smells AH-MAZ-ING!

Healthy food should not be boring! I refuse to live that way! Take advantage of wonderful herbs, spices, oils and garlic! I make this olive oil every couple of weeks and keep it near the stove (not too close, heat spoils olive oil!). I put this on everything: fish, meat, vegetables, noodles, potatoes, chickpeas, you name it!

The other night I wanted a quick healthy dinner so I made an omelette and drizzled a bit of this in the pan first. Then I added some roasted peppers, garlic cloves and caramelized onions that I had in the fridge. It was delightful! An easy and exceptionally tasty meal can be done in minutes if you prep, when you can, and surround yourself with delicious options.

how to make herb-infused olive oil

This is how easy it is. Pour olive oil in a pot. Dump everything but the kitchen sink in!

Seriously, you can use whatever herbs and spices you have on hand.

This is the part that makes your whole house smell lovely!

To strain it, I place a funnel on my oil bottle. Then I place a strainer over the funnel. Then I pour and pray my entire set up doesn’t collapse on me (and olive oil is REALLY fun to clean up – ugh).

As the hear builds, there will be considerable bubbling as the water cooks out of the garlic and herbs. When this dies down and the basil and garlic turn brown, kill the heat and let the mixture steep until cool. Strain the oil into a jar and toss the solids Use immediately or cover tightly and freeze for later use.

This is adapted from Alton Brown’s Chicken Parmesan Balls which are out of this world (like everything he makes)!

Try this on our herb roasted sweet potato fries, sauteed green beans with shallots and garlic or skillet chicken with tomato basil ragu or anywhere else your imagination takes you!