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Slow-cooker herb oil

Slow-cooker herb oil

 

Take advantage of summer’s bounty now and make some herb-infused oil to flavor your salads and vegetables. (It also makes a great partner for rustic bread.) Pull out the slow-cooker, and you’ll have flavored oil ready in about two hours. And your kitchen will smell heavenly.

 

  For basil oil, use about 1/3 to 1/2 cup roughly chopped basil leaves to 1 cup mild olive oil or vegetable oil and place in the slow-cooker on high for 11/2 to 2 hours, uncovered. Turn the slow-cooker off, let the oil cool for about 20 minutes and strain into a bowl. Let the oil cool completely and store in a covered container in the refrigerator for up to a month.

 

For rosemary oil, follow the same procedure, using about 1/4 cup packed chopped fresh leaves.

 

Laura H. Ehret

 

SOURCE: Slow Cooker Cooking

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Comments on: "Slow-cooker herb oil" (1)

  1. Thanks so much for sharing this. I love the idea of having the oils with bread. That would be so tasty.

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