This idea has been floating around Pinterest for months and I’ve been dying to try it. So when my fiance brought me home a big bottle of extra virgin olive oil from Bulk Apothecary, I knew exactly what to do with it.
Being mid-summer, I know many of you probably have a garden full of fresh herbs (or like me, bags full of them that were lovingly grown by someone else and given to me). I can’t cook enough to use them all up before they go bad- but I don’t want to just toss them out.
This recipe nips that dilemma in the bud. When you saute chicken or veggies, typically you warm up a little olive oil and add in some seasoning. By freezing chopped herbs in olive oil, you’ve combined the first two steps into one!
Grab an olive oil and herb starter from the freezer, toss it in your pan, and meltdown before adding in your meat or vegetables.
It’s just too easy!
I had fresh oregano, two types of basil, parsley, and I used little red pepper flakes for some heat in one of the starters.
Start by roughly chopping each herb.
Using an ice cube tray, muffin pan, or small mold, fill each cup with the herb combinations.
I kept mine simple and did two with basil, two with oregano, and two with parsley and red pepper flakes. You can also do this with dried herbs, but it?s a wonderful way to preserve your fresh ones before the season is over.
Cover each cup with olive oil. Leave a little room at the top for the olive oil to expand as it freezes.
Pop into the freezer for a few hours and then transfer to a Ziploc bag. When you’re ready to cook simply grab a starter and toss it in your pan.
It’s a great way to enjoy fresh herbs during the winter months, but also a great time saver! And with the prep work already done, you eliminate the mess!