Rosemary and oregano in olive oil

[Sage in olive oil]

Rosemary and oregano in olive oil

Category: Blanks

Ingredients
Fresh rosemary
Oregano fresh
Olive oil

Cooking method

• Rinse the rosemary and oregano well in water, pat dry with a paper towel and then air dry on a towel to remove all excess moisture from the leaves.
• Tear rosemary and oregano with your hands into leaves and small twigs, place in a jar, press down a little and pour olive oil to completely cover the greens. Over time, the greens will absorb the oil a little and rise up, then add a little more olive oil.
• We get such blanks
• Rosemary
• 
• Oregano
• 
• I keep jars of herbs in the refrigerator. Olive oil freezes, grasps in foamy flakes and stores greens well.
• I use it in various dishes that require fresh rosemary or oregano, put it directly with butter. The oil itself can be used for flavoring in salads and wherever the taste and smell of these herbs is required.

Note

I have already made preparations of fresh basil and hot peppers in olive oil, which have fully justified themselves and are well stored in the refrigerator.

Sage in olive oil
Bitter pepper in olive oil
Basil in olive oil
Cook with pleasure and bon appetit!

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After a couple of weeks, I took out the herbs and it turned out fragrant oil. Which in itself is already without a refrigerator.
By the way, thyme with olive oil is also delicious ... Especially with wild rice.

[Admin]

Admin, and in the fridge in the freezer? How long can you store greens made in this way?

Gorgeous idea, I use THANKS !!!

[Girls, thank you very much, your attention is very pleasant!]

Girls, thank you very much, your attention is very pleasant!

Yes, the butter is delicious and the greens do not lose their taste, like fresh ones. I just keep them in the refrigerator or in the zero chamber, the greens are good. Only olive oil turns into white flakes, but this property of olive oil in the cold does not change the taste and color of the greens.

How much to store? I have had basil for a long time, I did it in July, and nothing is done to him - until we eat it, it will stand. The oil is also a preservative, only to keep the greens completely in the oil.

Cook for health

[Tatyana]

Tatyanaindeed, wonderful oils are obtained
I've been insisting on olive oil for five years
And last year I "discovered" fresh marjoram for myself (somehow I don’t like dry herbs ...). Although he is a relative of oregano-oregano, his aroma is completely different!
But three times (not in a row, but from time to time) rosemary twigs began to mold right in the oil, the oil of the first cold pressed, good, proven ...
And after a week and a half, I began to remove the twigs from the oil: the oil is already fragrant, and the oiled twigs - into the container and into the freezer and then anywhere during cooking.

But both rosemary and basil - strong antiseptics should have been well stored ...
Therefore, with a softer marjoram in composition, I immediately began to act differently: I removed the leaves from the stems and filled them with hot oil. You immediately get a ready-made basis for all kinds of dressings. I admit right away - I understand that vitamins are lost when exposed to heat, but ...

And here is an old photo of my rosemary in oil, already opened and ready to be removed.
🔗

took off the leaves from the stems and filled them with hot oil.

I tried to pour hot oil into a sterilized bottle covered with boiling water (and dried) sprigs of the same rosemary. They are stored ... until you open them ... Then they start to spoil right in the oil anyway ... I really quickly filtered them off and boiled the oil one more time.

The oil will deteriorate if the oil is dirty, the greens are dirty or the greens have not dried out from water, they have not dried well.

I wash the greens well in warm water, dry them with a towel and then air dry them on the table to get rid of moisture and water. And such greens are well stored in cold olive oil in the zero chamber of the refrigerator.

[Tanya]

Tanya, I knew that you would write

Therefore, such a big post came out to me: I explained that only three times in 5 years it happened.
About dignity. I know the conditions firsthand, my mother-in-law, in my youth, brought me to the white blind man's eyes with her hygienic quirks For which I am actually very grateful to her, although my mother began to tell me after a while that a nervous tick from my nit-picking would work

In general, my greens-fruits-bush vegetables first in a soda or mustard solution, vegetables from the ground NEVER wash in the kitchen sink, what is possible - I pour boiling water over and I am so ...

So, if some kind of rosemary crept into the oil past me - fate, then such
And since I'm afraid of mold, I took action - I insist, and then I remove the greens, if they are in raw oil.

[Ira]

Ira, well, it's true, you don't know where and how lucky I used to get pierced

Girls, thanks for trusting my recipes and various tricky things

The oil will deteriorate if the oil is dirty, the greens are dirty or the greens have not dried out from water, they have not dried well.

I'm talking about storing such blanks at room temperature.
Without greenery, it is normal. With herbs - only sealed

[Admin]

Admin, Tanya really love your recipes. They are somehow with a twist. I really use linseed oil for filling. Now I'm preparing a garlic one. I let it stand for 2-3 weeks, then I remove it, and I have the oil for a relatively long time.

[Lena]

Lena, thank you for your trust!

No, I can't stand flaxseed in any way, brrrrr only if with kefir for the night a teaspoon

Such "zest" greatly decorate our food, make it tastier and healthier

[Tatyana]

Tatyana, tell me, please, I have a lot of rosemary, a huge bush in the garden has grown. I really like the smell of fresh, but don't understand how to cook it? I add only to those dishes where you can then catch a twig and throw it away. And if the twig breaks up into leaves, then you are tortured to look for them in the finished dish. I have it so often in risotto. It falls on the tooth and does not chew, you still have to look for it and take it out.
For the same reason, I do not use a mixture of Provencal herbs, the hard parts of dry rosemary also fall on the tooth.

[Sveta]

Sveta, I have no such problems, it turns out to catch the leaves from the plate with a fork-spoon, if anything comes across
If it interferes strongly, then you can finely chop it, dry it from moisture and then pour it in oil - the effect will be the same as from the twigs

A bouquet of garni can be tied in cheesecloth and cooked in this form, then take out the envelope and discard.
The main thing is that the spices give their taste and smell

[Tatyana]

Tatyana, Thank you.
It's strange, no one complains except me))) I always wondered how Yu Vysotskaya puts so much and often rosemary in dishes and does not catch anything afterwards)
Maybe I have a special rosemary)) hard))

Well, we have individual perceptions. I don’t put much of it either, and not everywhere, I have enough for my taste.