Three-Herb Olive Oil

Three-Herb Olive Oil
Photo by Scott Phillips


  • 3 cups good-quality extra-virgin olive oil
  • 4 small fresh thyme sprigs
  • 4 small fresh rosemary sprigs
  • 4 medium fresh sage sprigs

Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature. Cover tightly an...

View full recipe at Fine Cooking


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