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Hyssop Olive Oil
Hyssop Olive Oil is a traditional French recipe (from Gascony) for a classic cooking oil or condiment of olive oil flavoured with sprigs of the herb, hyssop. The full recipe is presented here and I hope you enjoy this classic French version of: Hyssop Olive Oil.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+2 weeks maturing)
Makes:
1 bottle
Rating: 
Tags : Vegetarian RecipesHerb RecipesFrench Recipes
Though not used in many cuisines, hyssop is a common ingredient in the cuisines of Gascony, France where it's one of the herbs in the local bouquet garni. I also recently learned that hyssop leaves are also used in some American fruit pies. It was a commonly-used herb in Medieval times, but its bitterness has led to its decline in modern cookery.
In Gascony, hyssop is also added to the local thick tomato purée (the kind that's stored over winter) and it's used to flavour olive oil, as in this recipe.
Ingredients:
3 sprigs of
hyssop (picked before the plant flowers)
200ml olive oil
Method:
Simply pack the hyssop sprigs in a jar, pour over the olive oil then set aside in a dark place to infuse for 2 weeks. After this time, taste the oil.
Hyssop, though aromatic, is also bitter. Taste the oil every week after the first two weeks and remove the hyssop sprigs if the infusion becomes too pungent.
