Sage-Infused Olive Oil

Sage-Infused Olive Oil is a simple way to capture the earthy essence of fall in your cooking.

Makes 1/4-ish cup.

Use within 1–2 weeks.

Ingredients: 

• Left-over oil from frying sage leaves (here is the recipe for Fried Sage Leaves)
• Fresh sage leaves

Instructions: 

1. Cool the oil slightly: Let the olive oil in the pan cool for about 5–10 minutes, until warm but not hot.

2. Add fresh sage and steep: Drop a few sage leaves into the warm oil and let steep for 1-2 hours at room temperature. This deepens the flavor and aroma.

3. Strain and store: Strain out the leaves and pour the infused oil into a clean glass jar or bottle. Seal and refrigerate.

Ways to use Sage-Infused OIive OIl:

• Drizzle over roasted vegetables, soups, or mashed potatoes.

• Brush on grilled chicken or bread before toasting.

• Add a spoonful to salad dressings or marinades for a subtle earthy note.