Categories: Sauce
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 2 teaspoons sweet paprika
- 2 medium cloves of garlic, smashed into a paste
- 1 well-crumbled bay leaf
- pinch of red pepper flakes
- 1/4 teaspoon + fine grain sea salt
- 1 tablespoon fresh lemon juice
Directions
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Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
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While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
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Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
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You can use this now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
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Makes ~2/3 cup