Versatile, simple to make, and saturated with the sun-drenched flavors of the Southern France this infusion is a good starting place for experimenting with oils. "Try sauteing vegetables in some or drizzle a litle over breads, beans, salads,raw or steamed vegetables, goat's or other cheeses",
To make 500ml
2 large sprigs of fresh thyme
2 large sprigs of fresh rosemary
4 plump cloves of garlic, peeled
Cold pressed Sunflower oil, 150
Cold pressed Sesame oil, 150 mml
Cold pressed Extra - Virgin Olive oil 200 mml.
1. Sterilize a 500-ml bottle. Make sure it has a tight-fitting lid. Screw-top lids are best, but properly fitted corks are adequate.
2. Bruise the sprigs of thyme and rosemary with the back of a heavy knife. This helps release the flavor from the leaves. Place in the sterilized bottle.
3. Remove the germ from each garlic clove before adding the clove to the bottle.
4. Top up with good-quality, extra virgin olive oil and screw the lid on. Place in a cool, dark place for at least two weeks, then, once opened, store in the refrigerator.
If you want to make a smaller amount, just push as many herbs as you can in to the bottle plus 1 or 2 cloves of garlic, and top up with virgin olive oil. It’s not going to become too overpowering because of the nature of the herbs. If, however, you find your infusion is too strong for your taste, you can always dilute it with extra virgin olive oil.
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