Herb and Saffron Oil Recipe
(makes: about 750 ml)

Ingredients:

2 sprigs
3 sprigs
1 tsp
2 cloves
1 tsp

750 ml

fresh rosemary
fresh thyme
dried oregano
garlic
fennel seeds, crushed
A generous pinch of saffron strands
extra-virgin olive oil

Method:

1. Wash the fresh herbs; pat dry thoroughly with kitchen paper towels, then lightly bruise them with the flat side of a knife to release their aroma.

2. Place all the dry ingredients in a sterilized jar or bottle and cover completely with oil. Seal well, then shake to mix. Store in the refrigerator for at least a week and use within two weeks.

PREPARATION TIME:   10 minutes                         COOKING TIME:    none

 

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