Herbal-Infused Salad Dressing

My herbal garden is really blooming, so I thought I would experiment with placing fresh herbs from my patio garden in olive oil and allow to “infuse” while I am away in Maine. When I return I will let you know how the dressing tastes.

In the meantime, here is a photo of the herbs snipped from my garden and the instructions, since I don’t really call this a recipe. The herbs clockwise are: dill, rosemary, flowering lemon basil, oregano, and thyme. Use herbs you like or what you have in your garden.

Using a large mouthed jar (see photo below) place washed snippets of herbs at the bottom. Add one garlic clove (optional). Then pour in 1 1/4 to 1 1/2 cups olive oil into the jar. (I also added a little macadamia oil.) Allow to sit for a couple of hours and then place in the refrigerator. (I learned that all oils are volatile and need to be refrigerated.)

Allow herbs to infuse a few days. Remove from ‘fridge so oil is pourable. Then you can use a strainer to pour the infused oil into a measuring cup and then into a (dark) narrow-mouthed jar, straining the herbs from the oil. Serve on salads, veggies, or bread. You can also use it as a flavorful dip for artichokes. It should be quite flavorful.

P.S. When I returned from Maine, I removed the jar from the fridge, strained it and put it back into the jar with 2 Vitamin E capsules (cut open) to act as preservatives so I could keep the oil on my shelf.

When I was in Maine last week, I was served an infused oil with tiny pieces of herbs, so next I will try that method and let you know how that works..


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