Serves: 5
Total Calories: 1,631
Yield: 8 1/2 Ounces
1. To keep the oil from overflowing when other ingredients are added, pour about 3 ounces of the oil into another bottle or dish, and set aside.
2. Place the sundried tomatoes in a small heatproof bowl, and add boiling water to cover. Allow to sit for 10 minutes. Then drain off the water and pat the tomatoes dry with paper towels.
3. Drop the tomatoes and the thyme into the oil, poking the ingredients down so that they remain immersed. Add enough reserved oil to top off the bottle, add the cap, and let it rest for 1 week.
4. Taste the oil, and if you like the result, remove the tomatoes and thyme. For a more intense flavor, allow the ingredients to remain in the oil.
This Sundried Tomato and Thyme Olive Oil recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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