Mediterranean Herb Oil Recipes

SIMPLE MEDITERRANEAN OLIVE OIL PASTA

Steps:

• Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
• When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
• When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
• Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

MEDITERRANEAN HERB OIL

Steps:

• Put all the minced herbs in a heavy saucepan.
• Add the oil.
• Bring it to a simmer over medium heat, stirring every now and again.
• Simmer for 10 seconds.
• Take the pan off the heat, keep stirring for another 30 seconds.
• (Yes, seconds.) Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?).
• Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.
• Divide the herb oil between 4 pretty oil bottles.
• Seal tightly.
• Keep in the fridge at least 1 day to develop the flavors.
• Keep this oil in the fridge.