we made this herb oil for a lasagna a few weeks ago:
basically olive oil with sage, rosemary, thyme, garlic, some salt blended in.
it's going to be a new staple around here.
(the recipe says it keeps a week, but it may mean un-refrigerated.
we've had ours in the fridge, and its still great.)
even better? it firms up in the fridge, so it needs to be heated to get it back to a liquid.
and that just means: warm herb oil. delicious.
.........
