We came across this delicious idea during our last farm-to-table dinner, as a garnish for milk-braise pork; but the leftovers have been a fabulous inspiration for garlic bread, salad dressing, garnish for soups, and more! Keep a bit of this on hand to make a casual meal great!
1 cup Extra Virgin Olive Oil
Remove dark green leaves and roots from leeks, and cut them in half lengthwise.
Rinse under cool running water, separating the leaves to find and wash away hidden dirt tucked away between layers. Leeks are notoriously hard to clean up.
In a seasoned cast iron skillet, or steel pan, place leeks cut-side down over medium-low heat for about 15 minutes, flipping about halfway through when blackened.
Put leeks into food processor and pulse until roughly chopped.
Slowly drizzle olive oil into processor while blending.
When blended, refrigerate 8 or more hours to infuse.
Reheat or thaw to liquify oil again.
Strain through a double mesh strainer or cheesecloth. (Hint, it's helpful to use a funnel into a mason jar for storage.)