Servings: Makes 3 cups
- 3 1/2 cups extra-virgin olive oil
- 2 long sticks cinnamon
- 6 green cardamom pods
- 4 strips orange peel
- 1 bunch sage
- 1 bunch tarragon
In a medium saucepot over low flame, heat oil, cinnamon, cardamom, orange peel, and half of each herb. Using an instant thermometer, maintain temperature at 100°F for 1 hour.
Strain oil and reserve cinnamon, cardamom, and orange peel; discard cooked sage and tarragon. Allow the oil to cool to room temperature.
Place cinnamon, cardamom, orange peel, and reserved sage and tarragon in a decorative 1-quart bottle with a cork or tight-fitting lid. Funnel oil into the bottle with herbs; seal tightly.
Use infusion as a marinade, in salad dressings, in pasta, or over sautéed fish or chicken. It's also perfect for dipping with fresh bread. Store refrigerated up to 1 month or at room temperature for 1 week.