Herb-Infused Oil

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Basil, fresh
  • 1 tbsp Garlic, granulated
  • 1/4 cup Rosemary, Fresh
  • 1/4 cup Thyme, fresh

• Baking & Spices

  • 1 tsp Black pepper, coarsely ground
  • 1 tsp Fennel seeds, whole
  • 1 tbsp Kosher salt
  • 1 tsp Paprika

• Oils & Vinegars

  • 2 cups Of a good-quality extra virgin olive oil, good-quality extra virgin

Found on afamilyfeast.com

Description

Ingredients

• 2 cups of a good-quality extra virgin olive oil
• ½ cup fresh basil, chopped
• ¼ cup fresh thyme, chopped
• ¼ cup fresh rosemary, chopped
• 1 tablespoon kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon granulated garlic or 5-6 fresh garlic cloves minced fine
• 1 teaspoon paprika
• 1 teaspoon whole fennel seeds

Directions

• Add the oil to a small sauce pan and heat to 100 degrees F using a candy thermometer or a probe thermometer. Once at 100 degrees, add all of the remaining ingredients. Maintain 100 degrees for ten minutes and then remove from heat.
• Once cool, store refrigerated for up to two weeks.