Oregano Oil

Oregano oil is very versatile and can be used use to enhance roasted meats and vegetables and almost everything that you grill.

1 cup mild pure olive oil
4 cups oregano leaves, tightly packed
½ tsp. kosher salt

Bring a large pan of lightly salted water to the boil and have a large bowl filled with iced water next to it. Blanch the herbs for 30 seconds then lift out straight into the iced water. Leave for 5 minutes to go completely cold, then squeeze out all of the water from the herbs. Drain on kitchen paper. Keep the bowl of iced water for later.

Put the drained herbs into a blender with a pinch of salt and a little of the oil. Blend until a really thick purée, then add the remaining oil. Keep blending for 5 minutes or so until the sides of the blender feel hot. Put a smaller bowl in the iced water bowl, so that it is suspended. Pour the herb and oil purée into the small bowl (being careful not to overflow the iced water) and leave for 10 minutes, stirring occasionally, to chill – this will keep the oil a vibrant green.

Put a double layer of clean muslin in a sieve over a bowl and pour in the chilled herb and oil purée. Put in the fridge overnight to drain – then discard the purée, and bottle or jar the oil and keep in a cool, dark place. Use within two weeks.

Makes 2 cups.

Cook’s Notes: Because herbs vary in intensity from season to season (they tend to be mild in the spring and stronger in the fall), it's not possible to give you a recipe that will always have the perfect level of flavour. A good solution is to make a concentrated essence, and then dilute it with olive oil until it has the strength of character you like.

Don't use extra virgin olive oil because you want the herb taste to be more pronounced than the olive taste.

You'll need a blender for this recipe; a food processor does not grind the herbs fine enough.