Oregano Infused Oil

This oil is originally for a Provençal inspired shaved fennel salad, but has many other uses. Once made it will keep in the refrigerator for a week or two before the flavor starts to drop off.

INGREDIENTS:

METHOD:

Put the leaves and more tender stems from near the tips into a blender. Add the olive oil and then the top. Turn on to the lowest speed and blend 30 seconds. Turn up to medium and blend 30 seconds. Turn up to full speed and blend 60 seconds.

Turn off and pour into a fine mesh strainer lined with a double layer of cheesecloth, a fine weave towel, or paper towel set over a non-reactive bowl. Allow oil to drain, then gently bounce the strainer against the bowl to shed more oil. Gather up the corners of the cheesecloth and gently twist the parcel to drive out more oil. As soon as you see any clouding in the oil, stop and discard the remains, or allow to drain overnight over a different bowl.

Oil is ready to use. Transfer to a clean jar that fits the oil as closely as possible to prevent oxidation. Store in refrigerator.

Chef’s Notes:

If you have ¼ cup of Italian parsley, you can add that to the blender for color. It will also add a bright note to the flavor of the oil, but it will not last as long in the refrigerator. Use this oil to add little hits of herbal impact to a plate, or use this oil for a tapenade with oil cured olives and brined capers and shallot. It is also good as a marinade for meat along with some grated fresh garlic. This recipe can be halved, but it is harder to get going in the blender and you will need to scrape down the sides of the blender in all likelihood, as well as adding time to the total puree time. The reason for watching the time closely is to prevent the oil from heating up and cooking the oregano, which can make the oil cloudy and taste bitter and swampy. Keep a hand on the base of the blender jar and feel for heat, as well as watching the color. You do not want the herbs to change color. If it starts to turn pale green you are done. Immediately strain and jar.

Yield: Around ¾ cup

Source: Chef Andrew E Cohen