Herbal Butters and Oils: Dipping Oil

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Photography by Howard Lee Puckett

<em>Makes 3 cups</em>
<p>Serve herb-infused oil as a tasty dip for crusty bread. Be creative when choosing herbs with which to infuse oil. Blend a combination of herbs or choose a single herb. Either way, you can enjoy the taste of flavored oils at a fraction of the specialty store price. </p>
<p>• ½ cup herbs; choose one or use a mixture of parsley, fresh basil, thyme and oregano<br />
• 1 teaspoon lemon or orange zest<br />
• 1 teaspoon cracked black pepper<br />
• 3 cups extra virgin olive oil</p>
<p>1. Place clean, dry herbs, zest and pepper in a sterilized 1-quart jar; set aside.</p>
<p>2. Heat oil just until warm; slowly pour warm oil over herbs. Allow to cool. Once cool, pour oil through a wire-mesh strainer, discarding solids.</p>
<p>3. Cover and store in refrigerator for 1 week. Discard after 1 week.</p>
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<em>Patsy Bell Hobson is a freelance writer and avid gardener from Liberty, Missouri.</em>
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<strong>Herbal Butters and Oils</strong>

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