Many of the flavored cooking oils you see at the market use and spices, but that doesn't mean dried herbs won't work as well. In fact, making your own flavored oil with dried herbs will extend its shelf life. Oils that are made with fresh herbs must be used fairly quickly to keep them from spoiling. Enjoy experimenting with different combinations of dried herbs when creating a homemade cooking oil.
Instructions
1. In a sturdy saucepan, heat 2 cups of extra virgin olive oil. It just needs to be lukewarm, so turn the flame on low and keep an eye on it. You will only need to heat it for two to three minutes.
2. Gather ½ cup of dried herbs, or more if you like. Herbs that infuse well include rosemary, thyme, basil and oregano for a Mediterranean-style oil. You might also consider cumin, coriander, curry powder or cayenne for a spicier taste.
3. Place the dried herbs into a dry glass jar or bottle. Any water left inside the container can become a magnet for bacteria.
4. Pour the warm oil over the dried herbs and close the lid tightly. If you are using a bottle, use a funnel or a measuring cup with a spout to pour the oil.
5. Store the infused oil in a cool, dark place for at least one week. Your oil will become more flavorful the longer it sits.
6. Use your flavored oil just as you would regular oil. It can be used in sauteing or to flavor salad or steamed vegetables. You can also rub the oil on vegetables or chicken before roasting to give your food an extra flavor boost.
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