Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
Makes 2/3 cup
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 164 (96%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0.4mg||0 %|
|Sodium 29.2mg||1 %|
|Potassium 35.2mg||1 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2g|
|Protein 0.3g||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.
Calories per serving: 171
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!