Herb-infused olive oil
Create a small-batch herb-infused olive oil to add fresh flavor to dressings and cooking; do this when you have spare fresh or dried herbs and a free hour. The method yields a ready-to-store jar you can label and use within weeks.
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Create a small-batch herb-infused olive oil to add fresh flavor to dressings and cooking; do this when you have spare fresh or dried herbs and a free hour. The method yields a ready-to-store jar you can label and use within weeks.
A bottle of plain olive oil and a handful of fresh or dried herbs sitting separately on the counter with no infusion started.
Fresh herbs often contain moisture that causes cloudiness and increases spoilage risk; ensuring herbs are fully dry and the container is sterilized is the concrete step that commonly blocks a safe, clear infusion.
A sterilized jar of herb-infused olive oil cooled, strained into a clean bottle, labeled with herb and date, and stored in a cool dark place to steep for at least 24 hours.
- • Extra virgin olive oil — 2 cup
- • Dried herbs — 1/2 cup
- • Glass jar (1-pint) with lid — 1
- • Small saucepan — 1
- • Fine-mesh strainer or cheesecloth — 1
- • Funnel — 1
- 01Sterilize jarWash the jar and lid in hot soapy water, rinse, then submerge in simmering water for 10 minutes or run through a hot dishwasher cycle; remove with tongs and air dry on a clean towel.⏱ 10분
- 02Prepare and dry herbsIf using fresh herbs, pat dry and finish in a low oven (about 200°F/93°C) for 10–15 minutes until brittle; if using dried herbs, measure and gently crush them to release oils.⏱ 20분
- 03Warm oil with herbsCombine 2 cups olive oil and the measured herbs in the saucepan, warm gently over low heat to 120–140°F (49–60°C) and hold for 15–20 minutes without boiling to release flavor.⏱ 20분
- 04Cool, strain, bottle and labelLet the oil cool 10 minutes, strain through the fine-mesh strainer or cheesecloth into the sterilized jar using the funnel, seal, label with herb and date, and place in a cool dark spot to steep.⏱ 10분