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Recipes

Herb Infused Olive Oil

create with your children these summer holidays...
 

Herb Infused Olive Oil

By Vanessa Gerbrandy

 

 You will need:

200ml extra virgin olive oil

A selection of fresh herbs (aim to use two stems of at least two different types of herbs)

200ml clear sterilised bottle

 

Method:

Decide which herbs to use. Give each herb a good smell and see if the combination of scents works well together. Think about putting them on your food. Will you like the flavour from the smell? We used two stems of lemon balm and two stems of basil, and they work well together. They are fresh and lively giving a lovely light, summery flavour to your food. Rosemary is great with some pink peppercorns for drizzling over lamb and a combination of bay leaves, sea salt and lemon juice are delicious too.

Gently rub each stem of herbs to release the flavour. You can either use the back of a spoon or your fingers. Add your herbs to your sterilised bottle. To sterilise the bottle either fill it with boiling water or run it through the dishwasher cycle (*ask an adult to help).

Using a small funnel, carefully fill the bottle with good quality extra virgin olive oil.

The herby oil will transfer your cooking! It will be delicious drizzled over pasta, used in salad dressing poured over some steamed greens. It will also make a great gift. Enjoy!

 

Wild Flours is about cooking seasonal and sustainable food together with your children. Vanessa, a mama and a teacher, is hugely passionate about celebrating the joy and love of food by embracing fresh ingredients hand-grown, foraged and picked and thoughtfully teaching children to become independent in the kitchen and understand the flavours of good food. With a sprinkling of edible flowers or a dash of gold dust, our recipes on Wild Flours delights the most curious child.

Follow Vanessa and her Wild Flours posts at @vanessagergrandy.

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