Herb Flavored Oils-Cold Infusion Method
Note 1: For best results, choose very fresh herbs with strong flavors and an olive oil with a clean, neutral taste. A blender makes a finer, smoother pure than a food processor and extracts more flavor. Some oil will be lost during filtering depending on how tightly it binds to the flavoring ingredients.
Note 2: Tarragon does not work very well except early in the spring when it is very sweet, otherwise it tends to taste bitter when infused.
Note 3: Make sure to squeeze all the water out of the cheesecloth or filter papers before use.
Recipe by Michael Chiarello