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Nutrition Facts
Serving Size 1 Pint Bottles 564g Recipe makes 2 Pint Bottles) The following items or measurements are not included below: 6 black peppercorns 2 slices orange zest
Calories 4550
Calories from Fat 4633		(101%)
Amount Per Serving		%DV
	Total Fat 514.8g	791%
	Saturated Fat 71.1g	355%
	Monounsaturated Fat 375.6g
	Polyunsaturated Fat 54.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 5mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Christmas Gifts

A Good Thing

Flavoured Aromatic Herb and Fruit Oil

Recipe #208298 | 14 days | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: French Tart
Jan 30, 2007

I always make my own flavoured oils and vinegar - I use them for cooking and also to give as gifts. I am lucky enough to have a garden large enough in which I can devote large areas totally to herbs, rare plants & flowers. This is my "Standard" recipe for cold infused flavoured herb & fruit oils. You can use any fresh herbs which you have available, even if it is only one type - it will still provide you with a wonderful flavoured oil for cooking, baking and gift giving! You can add the fruit zest if you wish - it's a moveable feast in which you get to choose!

2 Pint Bottles (change servings and units)

Ingredients

1 1/8 liters olive oil

Selection of Fresh herbs such as

rosemary
tarragon
lavender
bay leaf
thyme
marjoram
basil
6-10 black peppercorns
2 slices orange zest or lemon zest
2 red chilies (optional)
2-4 garlic cloves, peeled (optional)

Directions

1
First harvest your herbs; make sure if they are near a road or busy walkway that they have been gently washed in water OR wiped clean.
2
Ensure they are dry before addng to the bottles.
3
Make up a small bunch for each bottle; such as a sprig each of Thyme, Bay, Tarragon & Rosemary.
4
Take two clean & dry 1 pint jars or bottles (I keep interesting & attractive wine, oil and vinegar bottles!) and put the herbs, peppercorns, orange and/or lemon peel and chillies(if using)into them.
5
Fill up with the olive oil, seal with a cork preferably and store in a dark and cool place for 2 weeks.
6
Shake the jars/bottles on a daily basis.
7
After 2 weeks the oils will be ready to use - but they will be more herb infused if you leave them for up to 4 weeks.
8
Use within 6 months.
9
Decorate with raffia, handmade ribbons,sprigs of fresh/dried herbs & then hang a recipe from the neck of the bottle - great to give as a gift.

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Featured Reviews for This Recipe

From: jennifer in new jersey

On May 15, 2007

wonderful recipe. my 3 yr old daughter wanted to preserve some of the herbs that she has grown in her garden before we move so we chose this recipe. we used some antique wine bottles from my great-grandfather's wine making days in italy and everything turned out beautifully. very simple recipe and one that she and i both enjoyed doing. thanks for sharing.

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