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Herb-infused olive oil

by MASTER

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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What's inside

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.

⏱ 1h★ Easy
Target

A bottle of plain olive oil and a handful of fresh or dried herbs sitting separately on the counter with no infusion started.

Obstacle

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.

Expectation

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.

Materials
  • • Extra virgin olive oil — 2 cup
  • • Dried herbs — 1/2 cup
Tools
  • • Glass jar (1-pint) with lid — 1
  • • Small saucepan — 1
  • • Fine-mesh strainer or cheesecloth — 1
  • • Funnel — 1
Steps
  1. 01
    Sterilize jar
    Wash 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.
    ⏱ 10 min
  2. 02
    Prepare and dry herbs
    If 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.
    ⏱ 20 min
  3. 03
    Warm oil with herbs
    Combine 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.
    ⏱ 20 min
  4. 04
    Cool, strain, bottle and label
    Let 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.
    ⏱ 10 min