If you find yourself with a glut of fresh herbs you can successfully turn them into herb oil. Stored in the refrigerator and allowed to come to room temperature before using, they are a handy condiment to have around.
For basil, parsley or coriander oil: put washed herb (leaves and stalks) into a blender. Crush the herb, and then begin adding good quality olive oil in a slow stream while the blender is running. Add enough oil to create a bright green sludge. Leave to infuse for 30 minutes, then strain through a fine mesh sieve into a glass jar or bottle. Drizzle over vegetables, tomatoes, salads or use as part of a marinade for fresh fish.
For rosemary oil: heat a quantity of oil in a small pan until you can see tiny bubbles. Do not let the oil come to the boil! Turn off the heat and add 1-2 whole sprigs of rosemary and 1-2 peeled, slightly crushed garlic cloves. Add a whole fresh or dried chili pepper if you want spicy herb oil. Leave to infuse until the oil is cool. You can now strain out the rosemary and garlic, or add it to your storage jar or bottle. This oil keeps very well at room temperature and does not need to be kept in the refrigerator. Use it to roast potatoes or pumpkin or when frying pork.