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Potent Herb Oil

This year I decided to celebrate Christmas in moderation when it comes to dining. It’s all about quality over quantity. Sticking to only having two meat dishes, 2 side dishes, 3 veggie dishes, and 1 dessert. The plan is to spend less time slaving in the kitchen and more interacting with family. Usually, I would make a turkey brine loaded with all my favorite Xmas spices 2 days before Christmas. However, this year I decided to try something different and make a potent herb/spice-infused oil alongside our Fehmalee’s Kitchen all-purpose seasoning. Instead of brining the turkey I'll season it 5 days before Xmas, Freeze it, then defrost on Xmas eve in time to cook on Christmas day.

Ingredients: Potent Herb Oil. (all ingredients except olive oil x2)

1.5 ltr Olive oil 6 bay leaves bunch of thyme 2 springs of rosemary 6 basil leaves handful of chives 2 cloves of smoked garlic 1 tsp pimento berries crushed 1 tbs mixed peppercorns crushed 3 cloves ½ cinnamon stick zest of 1/2 lemon zest of ½ an orange


Combine all the above ingredients in a saucepan under very low heat. Leave to simmer for 20-45 minutes until you see small bubbles appearing and your kitchen smelling like herbs. Remove from heat and leave to cool overnight. After 24 hours, remove herbs from oil and strain (do not add pressure). Place strained oil in a saucepan (could top up with more oil if needed) and start the process again. After another 24 hours, strain herb oil through a cheesecloth, place in desired container and store in a cool dark place.


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