The Taste of Fall: Sage Oil

My husband is a genius!  My favorite fall flavor is sage, and although we dug the plant out of our garden, there are only so many sage leaves, and eventually, I will run out. So Michael has started making small batches of sage oil, and I have begun drizzling it on pretty much anything I eat.  I made beautiful soft scrambled eggs with the sage oil today, and I sauteed some mushrooms in the oil for an omelet for Emily this afternoon for lunch.  I roast vegetables with the sage oil drizzled over them, and put it on meats and salads.  It is utterly delicious, and truly simple, which is why I say my husband is a genius.  I mean, he married me, didn't he?

Sage Oil:

1 cup extra virgin olive oil

handful of fresh sage leaves, washed and dried

Place oil and sage leaves in a small, heavy bottomed pan.  Put the pan on a burner, and bring it to a very low simmer.  Continue to simmer for an hour or two until the oil is infused with the flavor of the sage. Let the oil cool, then strain through a fine mesh strainer, discarding the sage leaves. The FDA recommends storing homemade flavored oils in an airtight container in the refrigerator and using up in at least ten days, so only make as much as you can use in that time.