5 Things You Never Thought To Do With Your Herbs

Celebrate National Herb Week (no not that kind of herb!) with these tips from Pure Mountain Olive Oil.

May 3 to 9 is National Herb Week so we asked Pure Mountain Olive Oil in Tarrytown to tell us how to celebrate. The owners, Erin and Zak Cassady-Dorion, run the store together and also own a second location in Rhinebeck. Zak originally opened it with his cousin Charlie out of their shared love of olive oil and its transformative flavors in 2012. Erin took over more responsibilities after Charlie moved to California to form a kale chip company the following year.

Here are Erin and Zak’s tips for mixing olive oil, balsamic vinegar, and herbs.

1. Turn any vegetable into something amazing. Coarsely chop and coat vegetables and tubers with a generous portion of your favorite extra virgin olive oil. Add chopped fresh rosemary, garlic, and salt and pepper. Wrap in foil for the grill or put in your oven at high heat for about 20 minutes. Toss occasionally.

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2. Make vinaigrette that is loaded with fresh herb flavor. Combine equal parts (1 ½ tsp) of chopped fresh, basil, tarragon, oregano, chives, and fresh garlic. Whisk in ¼ cup of dark balsamic vinegar and ¾ cup California Arbequina extra virgin olive oil and salt and pepper to taste. If you want something that won’t stain your pasta salad and will show off those bright green herbs, try white balsamic vinegar.

3. Freeze your fresh herbs in olive oil for later use. There’s nothing worse than letting that gorgeous bouquet of basil go limp in your fridge. Keep your herbs fresh and full of flavor by freezing portions in olive oil in ice cube trays. Just chop your favorite fresh herb, add to the ice cube tray, and cover in any Pure Mountain EVOO. Freeze until solid and store in a plastic bag.

4. Mocktail anyone? The sweet and tangy flavor of balsamic vinegar, fruit purée, club soda, and simple syrup infused with your favorite herb makes for a refreshing a delicious summer drink. Experiment by making simple syrup with basil or mint and using different flavored balsamic vinegars, like strawberry, raspberry, orange, lemon, and orange mango passion fruit.

5. Herbs + Nuts + Olive Oil = PESTO. Pesto is the favorite spread of all herb lovers, but not all realize how easy it is to make. Plus, its versatility makes experimentation fun and delicious. Stray from basic basil, garlic, and pine nut pesto to one made with cilantro, lime, walnuts and garlic or parsley, cashew, Parmesan, garlic, and lemon. Always use the freshest herbs and top with quality extra virgin olive oil, such as the Pure Mountain’s Chilean Picual. Season with pepper and sea salt.

All balsamic and oils mentioned above are available at Pure Mountain Olive Oil at 11 N Broadway, Tarrytown, New York.

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