Time 8h6m Yield 4 Number Of Ingredients 5 Steps:
Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.
Yield Makes about 1 cup Number Of Ingredients 4 Steps:
Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add mint and parsley to boiling water; cook 30 seconds. Drain, and plunge herbs intoice-water bath immediately. Wrap herbs in a paper towel; squeeze out as much liquid as possible. Puree herbs with oil in a blender until well blended, about 3 minutes. Stir in the salt.
Time 1h20m Yield About 3 cups Number Of Ingredients 11 Steps:
Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste.
Time 10m Yield 2 cups Number Of Ingredients 9 Steps:
In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
Time 5m Yield 1/2 cup per batch. Number Of Ingredients 11 Steps:
In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.
Yield Makes 1/2 cup Number Of Ingredients 3 Steps:
In a small saucepan, bring garlic, rosemary, and olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl.
Time 5m Yield 12 Number Of Ingredients 5 Steps:
Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Time 5m Number Of Ingredients 6 Steps:
Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar. Add the rest of the olive oil. Store in the refrigerator. Lasts about a week.
