📖 Instructions

1. Wash the cilantro thoroughly: Begin by washing the cilantro under cold running water. Ensure you remove any dirt or debris clinging to the leaves. Pat it dry with paper towels. This initial step is crutial to avoid a soggy flavourless result.
2. Dry the cilantro: Spread the cilantro leaves on a clean kitchen towel or paper towels and let them air dry for at least 2-3 hours, or even overnight. You want them to be completely dry to prevent any moisture from affecting the oil. Alternatively, you can use a food dehydrator on a low setting. My momma always told me this step is very important.
3. Zest the limes: Wash the limes thoroughly. Using a microplane or zester, carefully zest the outer green layer of the lime peel, avoiding the white pith underneath, as it can be bitter. Spread the zest on a plate and let it air dry for about an hour to remove excess moisture.
4. Combine ingredients in a saucepan: In a small saucepan, combine the dried cilantro and lime zest. I always try to zest right over the saucepan to make sure I lose none of the aromatic oils.
5. Add olive oil: Pour the olive oil into the saucepan with the cilantro and lime zest. Use enough oil to fully submerge the herbs and zest. I find that 1 cup is usually sufficient, but your mileage may vary, of course.
6. Heat gently: Place the saucepan over very low heat. The goal is to gently warm the oil to release the flavors from the cilantro and lime without cooking them. Heat for about 2-3 minutes, being careful not to let the oil simmer or boil. A good way to test this is by occasionally dipping in a clean spoon to taste.
7. Remove from heat: Take the saucepan off the heat and let the oil cool completely. This allows the flavors to fully infuse into the oil. This usually takes about 1-2 hours.
8. Strain the oil: Once the oil has cooled, strain it through a fine-mesh sieve or cheesecloth into a clean bowl or measuring cup. This removes the cilantro and lime zest, leaving you with a clear, infused oil.
9. Transfer to bottles: Using a funnel, carefully pour the infused olive oil into sterilized glass bottles with airtight lids. Leave a little headspace at the top of the bottle.
10. Seal and store: Seal the bottles tightly and store them in a cool, dark place away from direct sunlight and heat. The oil is best used within 2-3 months for optimal flavor.