Freeze & Preserve Herbs in Olive Oil

My little sister found this great tip online and was sweet enough to send it to me. It's a gem! Thanks Kelly!

 

My herb garden was amazing this year! I hung many of my herbs in bunches to dry. Let them hang for 3 weeks before putting them all in their own containers. I wasn't really impressed with the results, for some of the herbs had turned brown, (my chives molded!) So I was super excited to read about preserving them fresh in olive oil to be used all year long, without ruining the flavor of the herbs. What a brilliant idea! And hey, who knew olive oil froze!? Looking forward to using my own herbs while preparing for big holiday meals this year. 

Source: http://www.thekitchn.com/freeze-herbs-in-olive-oil-173648

Directions:

8 Steps for Freezing Herbs in Oil

1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a whole herbs such as rosemary, thyme, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside.

 

I labeled each sandwich bag and placed them all in a larger freezer bag, labeled as "Herbs in Olive Oil, 9-1-13"