Use it as a salad dressing, on baked potatoes, to marinate or
slather ingredients before grilling or roasting, or on anything you
can think of!
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano
2 teaspoons sweet paprika
2 medium cloves of garlic,
smashed into a paste
1 well-crumbled bay leaf
pinch of red
1/4 teaspoon + fine grain sea salt
fresh lemon juice
-Gently warm the olive oil over medium-low heat in a skillet or
pan, until it is just hot. When hot remove from heat.
- While the
oil is heating, lightly pound the rosemary, thyme, and oregano in a
mortar and pestle.
- Stir the paprika, garlic, bay leaf, red
pepper flakes, and salt into the oil. Then add the bruised herbs and
- You can use this now, but know - the oil just
gets better as it ages over a few days. Keep it in a refrigerator
for up to a week/ten days-ish. It thickens up when cold, so if you
need it in a liquid state, place it in the sun or in a warm place
for a few minutes.
Makes ~2/3 cup.
Prep time: 5 min
- Cook time: 5 min
Your question and comments are welcome