Home-Made: Herbed Oil & Vinegar

Transform olive oil or vinegar into a delicious gift by adding sprigs of herbs.

HERBS ARE A GREAT WAY to enhance and deepen the taste of food. And preserved in olive oil or vinegar, they are a delightfully aromatic condiment to give as a gift. Dunk pieces of fresh country bread in our homemade Rosemary Olive Oil or drizzle it over poached chicken or steamed vegetables. The oil also makes a great topping on heirloom tomatoes and avocados. The Tarragon Vinegar, which works just as well with thyme or mint, is a refreshing change in a favorite vinaigrette recipe. Package your oils and vinegars in vintage bottles with custom tags, available here. The little parcels are perfect as thank-you gifts or party favors or simply as tokens to mark the season. Be sure to keep a few bottles for yourself! The Recipes Rosemary Olive Oil 1 bottle (12 ounces) extra-virgin olive oil 1 fresh rosemary sprig (3–4 inches) Pour out one-fourth of the olive oil from the bottle and set aside in a measuring cup. Add the sprig of fresh rosemary to the bottled oil. Pour back enough of the reserved oil to completely cover the rosemary in the bottle. Let the rosemary oil sit for at least 1 to 3 days to develop flavor (taste after first day). Strain the oil into a vintage jar and seal. Tarragon Vinegar 4 or 5 fresh tarragon sprigs 2 cups red wine vinegar Place 3 or 4 sprigs of fresh tarragon in a 1-quart glass jar. Pour in red wine vinegar. Cover and store at room temperature for at least 4 days and up to 1 week. Strain the vinegar into a decorative bottle, discard the tarragon and seal the bottle. As an option, add a fresh sprig of the herb before sealing.