About this recipe: Olive oil infused with an abundance of Mediterranean herbs. Perfect to give as a gift as part of a hamper for Christmas.
To ensure your oil is flavoursome, bruise the herbs slightly before placing in the bottle. Additionally, after rinsing the herbs, ensure that they are 100% dry before combining with the oil. After infusing for 2 to 3 days, the oil will be ready to use.
Altered ingredient amounts. I've done this many times but I've also included coloured whole pepper, slivers of garlic and a couple of chillis cut down the middle to give it a bit of bite. Shake daily for a month to ensure the flavour is distributed through out the oil - makes great gifts - 24 Nov 2010
This oil is wonderful! I would like to ask why it needs to be used in 2 to 3 days? I thought oil could be used over a much longer period of time. Does it need to be stored in the refrigerator? I would like to make some as gifts and I would need to get started. Thank you for this recipe. - 09 Dec 2005 (Review from Allrecipes US | Canada)
FANTASTIC flavor! I made this for Christmas gifts with "Jo's Rosemary bread" in the bread machine. All the flavors melded so great! I read up on oil infusion and chose to do a heat infusion. The risk of food poisioning goes down if you heat the herbs. Something about the fresh herbs having water content that causes botchilism. That's why you should use it quickly. The heating makes it last a bit longer but still in the fridge. I bought oil bottles with spouts and sealing wax and dipped them in red wax to seal them for gifts. They were pretty with the red wax, jingle bell, red raffia ribbon and sprig of rosemary inside the bottle with the oil. Very nice! - 23 Dec 2006 (Review from Allrecipes US | Canada)