During the summer months, herb gardens are an explosion of fragrance and flavor: you’re lucky if you can use enough to keep them from going to seed. But with sunrise coming later and later, they start producing a lot less, and getting enough fresh herbs to cook with becomes more of a challenge. So before the frost really sets in, stock your larder with this herb-infused olive oil, to keep those home-grown flavors for all the savory stews and soups you’ll surely be making in the months ahead.
This method is ideal to use for herbs, because it keeps them fresh without a lot of fancy equipment or time. Preserving them in oil prevents freezer burn, and makes sure they’re just as delicious when you cook with them as when you picked them. You can use the resulting “oil cubes” to add a little touch of summertime flavor to meat, soup, or anything else you like.
This isn’t really a “recipe” in the traditional sense; it’s really a method that you can use to preserve whatever herbs you have available. I haven’t even specified any particular plants, so use what’s growing in your garden, or what you can get at a local market. Don’t be scared to mix up the herbs to create even more flavors – think of your favorite flavor combinations, and go for it!
Fresh Herbs In Olive Oil
Prep Time: 12 h.
- Extra-virgin olive oil;
- Fresh herbs of your choice;
- Ice cube tray;
- Fill each wells of the ice cube tray 2/3 full with herbs.
- Pour some olive oil over the herbs.
- Place the ice tray in the freezer for at least 12 hours.
- Pop out the olive oil and herb cubes, and place them in a bag. Return the bag to the freezer until ready to use.