Infused oils & butters are the perfect way to use up an over-supply of herbs before they spoil. Use to season dishes, add life to tired bread or use in salad dressings where oil is called for & avoid store-bought dressings & packaging.

HERB OIL CUBES

INGREDIENTS

Olive oil

Chopped herbs, garlic or chilli

TOOLS

Ice tray

Glass glass or container for freezing

METHOD

Place a small amount of each herb into the bottom of each ice cube section. You can mix them together or add as separately to create different flavours.

Top with the melted butter & add to the freezer until solid.

When solid remove from trays & add to a jar or container & store in the fridge or freezer ready for use.

USE

Add in place of oil in dishes for a flavour bomb!

NOTE

Switch the oil for butter to have a quick garlic butter on hand always!

SHELF LIFE

6 - 12 months in freezer

scrap infused oil

INGREDIENTS

Olive oil

Chopped herbs, garlic or chilli

TOOLS

Sterilised glass glass

METHOD

Wash herbs & chillies well & leave to completely dry. Any moisture will promote mould. Add the herb, garlic or chilli to the bottle & top with oil. Ensure herbs are covered & not exposed to air as mould may form.

Label & leave to infuse for 1 month prior to using, turning every once in a while to ensure the herbs are covered.

When the desired taste is achieved it's ready to use!

USE

Add in place of oil in dishes for a flavour bomb!

SHELF LIFE

6 - 12 months

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