Wednesday, March 30, 2011


In Holland, MI there is a wonderful little store called Fustini's. They sell oil and vinegar in an unimaginable number of flavors. The combinations they come up with are so creative and delicious. I stop in from time to time but when I'm not in the neighborhood I have had to improvise. Here is a relatively quick recipe that I love in stir-fry, served over quinoa, homemade popcorn and used for a whole host of other things.

1 large handful of fresh thyme sprigs
5 bay leafs
1 - 2 tbsp. dried lavender
2 c. olive oil

Pour olive oil into small Crockpot and stir in herbs. Set to the lowest setting and let cook for 2 - 4 hours, depending on strength of flavor desired. Turn off and let stand another 1 - 2 hours to cool. Strain herbs using cheesecloth or fine mesh strainer. Squeeze herbs to pull out all of the oil. Store at room temperature or in refrigerator in air tight container.

You can use this method to make a variety of different oils.

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