RITA’S HERB OIL FOR ROASTED VEGGIES, POULTRY & FLATBREADS

I've gotten some requests to share a good herbal oil that can be brushed on veggies, poultry, pizza and flatbreads.

Here's one of my favorites:

4 nice size sprigs each of fresh oregano, basil and thyme
2 tablespoons whole black peppercorns
1-2 tablespoons dried red pepper flakes
2 cups extra virgin olive oil

In a glass jar, put in 4 nice size sprigs each of fresh oregano, basil and thyme. (Start out with about 4" sprigs and go from there, adding more if necessary after the herbs have infused the oil).

Add 2 tablespoons each of whole black peppercorns and 1-2 tablespoons dried red pepper flakes. Pour 2 cups extra virgin olive oil over them and cover. Let infuse for 2 weeks. Remove herbs and strain the oil, dividing the peppercorns and red pepper flakes among clean bottles or jars.

Store, covered, at room temperature up to two weeks, or in refrigerator for a month or two.

* Tips from Rita's Kitchen

As an extra precaution, after my jars are washed, I rinse them with cider vinegar and then let the jars dry. The vinegar provides an acid shield, which is hostile to bacteria growth.