|
Gently warm the olive oil over medium-low heat in
a skillet or pan, until it is just hot. When hot
remove from heat.
While the oil is heating, lightly pound the
rosemary, thyme, and oregano in a mortar and
pestle.
Stir the paprika, garlic, bay leaf, red pepper
flakes, and salt into the oil. Then add the
bruised herbs and lemon juice.
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.
|
