Serves: 5
Total Calories: 768
1. Strip the flowers from the stalk, and place them in a mediumsized bowl. Using the back of a spoon, crush the flowers against the bowl.
2. Add the hot water to the bowl, and encourage the flowers to stay beneath the water. Allow the mixture to cool.
3. Blend the olive oil into the cooled mixture. Then pour the mixture into a wide-mouthed jar large enough to allow the mixture to double in volume. Do not cover.
4. Place the jar in a warm place for 3 to 5 days, stirring daily. Bubbles will form as the mixture ferments.
5. Cap the jar tightly, and store in a dark place for about 6 weeks, or until the oil has turned a luminous red. (The red color comes from the small dark points on the petals and inside the calyx.)
6. Carefully pour off the oil that has risen to the top, and store in a glass bottle with an airtight lid. (Discard the watery layer of flowers.) To use, rub the oil onto the affected area as often as needed.
This Olive Oil and St. John's Wort Liniment recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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