Everyday Herb Oil

Everyday Herb Oil
Source: Whole Cooking and Nutrition. Recipe Credit: .
Summary

This herb infused olive oil makes a great base for a vinaigrette or a simple seasoning for fish, chicken, or vegetables. For this recipe, I use a combination of parsley, oregano, rosemary, and thyme, but you should feel free to experiment with whatever herbs you have on hand or growing in your herb garden.


Find this recipe and more in our cookbook Whole Cooking and Nutrition! To order directly from the American Diabetes Association, click here.

  • Prep time
    10 min
  • Servings
    32 Servings
  • Serving size
    1 tbsp
Nutrition Facts

Nutrition Facts

32 Servings

  • Serving Size
    1 tbsp
  • Amount per serving Calories 120

  • Total Fat 14g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 0g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 0g
  • Potassium 5mg
  • Phosphorus 0mg

Choices/Exchanges: 3 Fat

Ingredients

Ingredients

  • extra-virgin olive oil
    2 cup
  • fresh thyme (stems removed and discarded)
    6 sprig
  • fresh rosemary (stems removed and discarded)
    2 sprig
  • fresh parsley
    1 cup
  • fresh oregano (stems removed and discarded)
    4 sprig
Directions

Directions

  1. Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set it nearby.

  2. Add the parsley, oregano, rosemary, and thyme leaves to the boiling water. Blanch the herbs for 10-15 seconds, then immediately remove the herbs with a slotted spoon and transfer them to the ice water. After a few seconds, remove the herbs from the ice water with a slotted spoon and pat them dry with paper towels.

  3. In a blender or food processor, puree the blanched herbs with the olive oil.

  4. Pour the herb oil into a dark-colored glass bottle or jar with a tight-fitting lid, seal the container, and set in a cool, dark place (such as your pantry) to infuse for at least 5 days. After it has been fully infused, keep the oil in the refrigerator for up to 1-2 weeks. Or freeze the herb oil in ice cube trays for future use. (Note that each ice cube is 2 tablespoons of oil.)

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