· a few sprigs of rosemary, thyme and sage
· olive oil
Cooking Procedures :
PLACE the herbs in a sterilized bottle.
GENTLY heat just enough oil to fill the container until bubbles form around the edge.
POUR the oil in the bottle, and seal when cool.
· Keep a selection of oils and vinegars steeped with favorite spices and herbs for marinades and vinaigrettes.
· Many will keep up to 1 year in a dark place, though any containing fruits may deteriorate more rapidly.
· To sterilize containers, boil for 10 minutes, drain and dry in a low oven.