Ingredients:

  • 1 cup extra virgin olive oil (240 ml)
  • ½ cup fresh tarragon leaves, loosely packed (about 20 g)
  • 2 cloves garlic, lightly crushed (optional)
  • 1 tsp lemon zest (optional)

Instructions:

  1. In a small saucepan, combine the olive oil, tarragon leaves, garlic (if using), and lemon zest (if using).
  2. Place the saucepan over low heat, allowing the oil to warm gently without boiling for about 5-10 minutes, stirring occasionally.
  3. Watch for small bubbles around the herbs; this indicates the oil is infused.
  4. Remove the saucepan from heat and let it cool slightly. Strain the oil through a fine mesh strainer or cheesecloth into a glass jar to remove the solids.
  5. Seal the jar or bottle tightly and store in a cool, dark place.