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Name: Herb Flavored Oils-Cold Infusion Method
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 2 c Tightly packed; 1 c olive oil

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INGREDIENTS

2 c Tightly packed
1 c olive oil

INSTRUCTIONS

Bring a large saucepan of water to a boil. Add herbs and make sure to push the leaves under the boiling water. Blanch herbs for 5 seconds. Drain into a strainer and immediately plunge into a bowl of ice water. Drain well and squeeze out all the liquid. Pure in a blender with olive oil. Strain pure immediately through a fine-mesh strainer such as a china cap. Strain again through 4 layers of cheesecloth and put in a sterilized glass bottle. Cover tightly and refrigerate. Use within 1 week for optimum flavor. Note 1: For best results, choose very fresh herbs with strong flavors and an olive oil with a clean, neutral taste. A blender makes a finer, smoother pure than a food processor and extracts more flavor. Some oil will be lost during filtering depending on how tightly it binds to the flavoring ingredients. Note 2: Tarragon does not work very well except early in the spring when it is very sweet, otherwise it tends to taste bitter when infused. Note 3: Make sure to squeeze all the water out of the cheesecloth or filter papers before use. Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 22 Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98

NOTES

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Herb Flavored Oils-Cold Infusion Method

2 c Tightly packed
1 c olive oil

Bring a large saucepan of water to a boil. Add herbs and make sure to push  the leaves under the boiling water. Blanch herbs for 5 seconds. Drain into  a strainer and immediately plunge into a bowl of ice water. Drain well and  squeeze out all the liquid. Pure in a blender with olive oil.    Strain pure immediately through a fine-mesh strainer such as a china cap.  Strain again through 4 layers of cheesecloth and put in a sterilized glass  bottle. Cover tightly and refrigerate. Use within 1 week for optimum  flavor.    Note 1: For best results, choose very fresh herbs with strong flavors and  an olive oil with a clean, neutral taste. A blender makes a finer, smoother  pure than a food processor and extracts more flavor. Some oil will be lost  during filtering depending on how tightly it binds to the flavoring  ingredients.    Note 2: Tarragon does not work very well except early in the spring when it  is very sweet, otherwise it tends to taste bitter when infused.    Note 3: Make sure to squeeze all the water out of the cheesecloth or filter  papers before use.    Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 22    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Oct 26, 98

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 3 /4 cup

Calories: 159
Calories from Fat: 159 (100%)

Amt Per Serving		% DV

	Total Fat 18g	24 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 0.2mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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