Photography by Ellise Pierce
Makes 2 cups
2 cups olive oil (see note)
2 sprigs fresh rosemary
4 sprigs fresh thyme
Gently warm the olive oil and fresh herbs in a saucepan over low heat. When it simmers, turn off the heat and let it cool. Remove the herbs and serve with a crusty baguette.
Note: You don’t want an olive oil that’s too fancy or too peppery; go for a less expensive one, with a smoother flavor profile.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
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