Do you use herb infused oils while cooking? The one thing you will always find in our kitchen is a jar of flavoured oil that Balazs uses with pretty much everything.
His favourite combination is Allison's extra-virgin olive oil mix of fresh rosemary and thyme. He adds it to pastas, drizzles it on homemade pizzas, avocado toasts, eggs, and adds a splash or two to all kinds of salads. We also often eat it as a dip with a piece of artisan bread and a drizzle of lemon juice - it’s so good!
Anyway, a well flavoured olive oil can really jazz up your go-to everyday meals in a way you never thought possible. You can probably buy it in a better grocery store, but for those who fancy making it themselves, just place into a glass jar two sprigs of fresh rosemary with five sprigs of thyme and a cup of extra-virgin olive oil. Seal it and place it in a cool place for 5 days before straining it and discarding the herbs. Store the oil in an airtight glass jar for up to a year.
Will you give it a go?
P.S: More food niftiness.
P.P.S: Plus, four delicious takes on avocado snacking.
(Photo and recipe by Allison Day - Yummy Beet)