Garden Herb-Infused Oil

This herbed oil was initially created to marinate and store some grilled artichoke hearts. Between creating and posting I have used this oil as a base for a salad dressing, to cook eggs, add flavor and a little fat to lean burgers, grill zucchini and bake some oven sweet potato fries. The flavor is complex and full but not overpowering - perfect for any dish where a little herb goodness is needed.

Garden Herb-Infused Oil

1 bunch parsley

3/4 cup packed fresh basil

1/2 bunch fresh thyme

2 large sprigs fresh sage

2 3 inch long sprigs fresh rosemary

Zest from half an orange

Zest from one lemon

2 arbol chiles

1 1/2 teaspoon whole white peppercorns

1 small shallot

3 cups canola oil

2 cups extra virgin olive oil

Divide the herbs, zest, chile, shallot and peppercorns in half and place into 2 pint sized mason jars. Don't like sage? Add more basil or thyme. Love taragon - throw it in! Experiment with the flavors and combinations you prefer.

Pour both oils into a saucepan and heat to 200 degrees. Pour the hot oil into the jars and cover with a kitchen towel. Let stand overnight.

Pour contents through a mesh strainer or cheesecloth into a lipped bowl, remove herbs and then strain again back into the mason jars. This oil will keep up to three months in a cool dark place.