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How to Freeze Fresh Herbs in Olive Oil – Freezing fresh herbs in olive oil is the perfect way to preserve herbs!
AND! It can go from the freezer straight to the frying pan. No thawing needed!! Should I scream louder?!
Hey YA! Happy start to the week! I hope we all have a great one! With my dad’s health issues lately, all I care about is that we (that includes YOU) have our health. That is all we need.
AND food. Good food. Err. Good FOR YOU food. Like fresh herbs!
I’m going to start this post by convincing you to go to the grocery store and stock up on all the fresh herbs that you can find. Don’t worry about the dang astronomical price that is attached to them… I mean, who cares that we’re paying Gucci prices FOR GRASS! Don’t get me started.
But yeah. Let’s not worry about that because now I’m going to show you how to preserve them herbs so they last for as long as you need, instead of them dying 3 days after purchase!! Ugh.
Like I said, don’t get me started.
P.S. A 0.75-ounce package of basil is $4.79 at my local grocery store. IN.SANE.
P.S.S. It doesn’t help that in mid May we’re still dealing with cold temps and lots of rain.
But anywho! I just wrote (typed) any hoe… thanks for catching that, auto correct!
So. Preserving herbs in olive oil is one of my favorite kitchen hacks and I am kind of excited to share this thingamajig with you.
I used to get really mad at myself every time that I forgot about the bunch of fresh herbs that suddenly decided to wilt way before I was ready to use ’em. In search of a solution to this problem – thank you, Google! – I found this very helpful piece by The Gardener’s Eden, and have been using their awesome method for the past couple of years.
For the reason that I very often use STAR’s Organic Extra Virgin Olive Oil in my cooking, I almost always use it when I’m ready to freeze those herbs. It’s bold and it has a rich fruity olive taste that pairs very well with rosemary, basil, and thyme. I also love the 2-in-1 pour spout. It’s very convenient when you need to pour out a slower stream of olive oil over the ingredients.
Coming atcha like a dark horse, this magical hack is everything. Apart from the preserving deal, the cooler thing is that you can remove a piece from the freezer, throw it in the pan and bam! Like, you just killed two birds with one stone; you didn’t have to pour out the oil AND you didn’t waste any energy on chopping up that rosemary!
Easy as pie, even a 3 year old can do it! My little ones love to help out with this project, which happens about once a month. I’m a food blogger, I use LOTS of oil and herbs… aaaand everything else.
And just like that, you have yourself a bunch of frozen oil cubes filled with aromatic and oh so delicious rosemary, oregano, basil, thyme… I LOVES IT!
Do you have any tips about preserving herbs? I’d love to know!
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TOOLS USED IN THIS RECIPE
- STAR Organic Extra Virgin Olive Oil
- Fresh Herbs (basil, rosemary, sage, thyme, oregano, etc...)
- Choose firm fresh herbs.
- You can chop up the herbs or leave them in larger sprigs and/or leaves. I always do a combination.
- Fill the ice cube compartments about 2/3 full of herbs.
- Pour extra-virgin olive oil, covering the herbs.
- Top the tray with plastic wrap and freeze for several hours or overnight.
- Remove the frozen cubes from the ice trays and store in freezer bags.
- When ready to use, remove a cube from the bag and transfer it to a frying pan.
Rinse, clean and thoroughly dry the fresh herbs
Keep in the freezer
Use within couple of weeks
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