Herbes de Provence Infused Oil
Submitted by: From "Marinades" by Jim Tarantino from Milwaukee, WI
Yield: about 2 cups
Preparation Instructions:
Combine the olive oil and grape seed oil in a small non-reactive saucepan. With a garlic press and strainer, press the garlic and shallots to extract their juice only. Add the garlic-shallots juice, peppercorns, and Herbs de Provence to the oil. Simmer over low heat for 10 minutes, cool to room temperature. Strain the oil. Pour into a glass jar, and refrigerate. This will keep for up to 3 months.
thespicehouse.com
I really want to make this. Thank you!
I thought that you can use the oil from the jar of minced garlic in this recipe. Just a thought.