NZ Gardener - Gifts from the Gardens - - Food -

Mak­ing in­fused oils is easy with oily, woody herbs such as rose­mary, tar­ragon and sage. You can also add strips of le­mon zest, pep­per­corns, bay leaves and other woody herbs to your bot­tled oils to make them look pretty.

Don’t try to in­fuse oil with soft-leaf herbs such as basil or oregano as they won't keep in the oil safely – they are too mois­ture dense and will go mouldy.

Over a low heat, warm 250ml ex­tra vir­gin olive oil in a wide, deep saucepan. Add 4 peeled, whole gar­lic cloves and a few washed and dried rose­mary sprigs. Warm gen­tly for five min­utes, then use a slot­ted spoon to trans­fer the gar­lic and rose­mary into a ster­ilised, dry bot­tle or jar. Add pep­per­corns and mus­tard seeds if de­sired. Pour over the oil, mak­ing sure that it reaches the top of the bot­tle and com­pletely cov­ers the rose­mary. Seal the bot­tle.

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