adapted from The Bread Baker's Apprentice by Peter Reinhart (pg 163)
2 cups olive oil
1/3 cup fresh basil (chopped)
1/3 cup fresh thyme (chopped)
1/3 cup fresh oregano (chopped)
1 tablespoon coarse kosher salt
1 teaspoon coarsely ground pepper
6 cloves fresh garlic (pressed)
1 tablespoon dried minced onions
You will also need:
Heat proof bowl or sauce pan (I used a large heat-proof metal measuring cup.)
Warm oil over low heat to about 100 F. Add chopped herbs, salt, pepper, garlic and dried minced onions. Stir together to incorporate. Turn off heat and allow the herbs to steep in the oil for a couple of hours or as long as possible.
Can be used as a dipping oil or as a topping for focaccia or pizza crust.
Store in refrigerator for up to two weeks.
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