Sage oil is great as a garnish for sweet potatoes, roasted potatoes, white beans, roasted winter squash, and much more. This recipe calls for butter, but feel free to just use olive oil
- 4 Tbs butter
- 24 sage leaves
- 1/3 cup olive oil
Melt butter in a small skillet over medium heat, until it turns pale gold and smells pleasantly nutty. Skim off any foam, add sage, and let them sizzle for a minute or so. Pour in the oil, reduce heat to low, and cook for 10 minutes. Pour through a strainer.