herbs de provence infused olive oil

I’m going out to clean the pasture spring.I knew this man named Charles who told me of the legendary herbs of Provence.As a biblical scholar, francophile, and a charitable gentleman, he was a trusty source.The herbs are grown in southern France; the transcendent brew of sweet basil, rosemary, marjoram, thyme, savory, lavender and sage fills the countryside with wonder.  I don’t know Charles’s exact formula for an authentic blend, but my handful of herbs seems to work splendidly in this simple idea.I’ll be bottling up provincial aromatics, watching Pagnol, and trying to be more like Charles.You come, too.

Herbs de Provence Infused Olive Oil
inspired by Sir Charles Wilson

several springs of each:
thyme, marjoram, rosemary, basil, sage, and lavender

Use an extra-virgin olive oil. If using fresh herbs as I did, the water in the herbs will contaminate the oil if it is not refrigerated. Therefore, use the fresh herb infusion within about a week. Using dried herbs, the oil will be able to have as long of a shelf-life as the oil would alone. 

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