Herb-infused Olive Oil
Ingredients
- 1 oz Herbs
- 2 cups Olive oil
Instructions
Decarboxylation
- Preheat oven to 245℉.
- Break up dried herbs into small pieces.
- On a rimmed baking sheet, bake for about 40 minutes.
- Remove when herbs are darker, light to medium brown, and cool to room temperature
Extraction
- Boil water in double boiler or large saucepan.
- Turn heat down to low, water should simmer but not boil.
- If using 2 saucepans, place something in the bottom of the larger pan so the smaller doesn’t come in direct contact with the heat.
- Add oil and herbs to the inner part of the double boiler or smaller saucepan.
- Simmer at 190℉ (water temp) for 90 minutes. If the oil bubbles, turn down the heat (adding water as needed).
- Cool and strain, discarding herbs.
Notes
Strain through a fine wire mesh. To remove smaller flakes of herb, put infused oil in a mason jar and store upside down in the refrigerator overnight. Solids will sink to the bottom, which will be on top when turning the jar upright.
