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Provençal oil

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Ingredients for 1 servings:

  • 3 cloves garlic
  • 1 sprig(s) rosemary, dried
  • 3 small bay leaves
  • 2 tbsp dried herbs of Provence
  • 1 tbsp black peppercorns
  • 1 tbsp white peppercorns
  • 2 chili peppers, or PiriPiri
  • 400 ml oil (sunflower)

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Aromatic herbs

Peel and quarter the garlic. Place the garlic, herbs, pepper, and chili peppers in the bottle and pour over the oil. Let the herb oil steep for about a week, then pour it through a fine sieve into a dark bottle and seal it tightly. Shelf life is approximately 4 to 6 months if stored in a cool, dark place, but not in the refrigerator. Preparing the bottle: First, rinse the bottle thoroughly. Place it in a large pot, cover with hot water, and bring to a boil. Leave the bottle in the water for about 5 minutes. Remove the bottle from the water, drain on a paper towel, and then fill immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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