Herb Infused Oil
Ingredients
2 cups of a good-quality extra virgin olive oil
1/2 cup fresh basil, chopped
1/4 cup fresh thyme, chopped
1/4 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.
