Infused Extra Virgin Olive Oil

Directions

Sterilize the mason jar:

1. Wash jars in hot, soapy water. Rinse, then put jars in a deep pot and cover with hot water.
2. Bring water to a boil and boil jars, covered, 15 minutes from the time steam emerges from the pot. Turn off heat and let jars stand in hot water.
3. Just before filling them, invert jars onto a kitchen towel to dry. (Jars should still be hot when you fill them.)
4. Sterilize lids in boiling water 5 minutes.

Acidify the fresh ingredients:

1. Rinse herbs and place them in a heat-proof bowl.
2. Lightly crush the garlic cloves with a chef’s knife or your palm. Add them to the bowl with the herbs.
3. Pour vinegar into a large pot and place on a burner turned to medium-high. Heat vinegar to near boiling, about 190ºF.
4. Pour the hot vinegar over your fresh ingredients. Cover with a clean kitchen towel, then allow to cool.
5. Once the herbs and garlic reach room temperature, move on to the steps below.

Infuse the oil:

1. Pour olive oil into a large pot and place on a burner turned to medium-high. Heat oil until it reaches 180ºF.
2. Place acidified herbs and garlic in hot sterilized jar. Carefully pour in the hot oil. Screw the top on the jar. Allow the oil to cool on the countertop.
3. Store in the refrigerator after it cools. Oil should keep for up to one month in the refrigerator. If refrigerated oil appears cloudy, allow it to come to room temperature before using.