How to Make Herb Infused Olive Oil
Infusing olive oil requires low, steady heat to draw essential oils from herbs without cooking them into bitterness. You must monitor the temperature strictly to avoid burning the herbs, then strain and bottle the result for a clean, shelf-stable infusion that carries the aroma of the garden.
Moisture is the enemy
Ensure every herb and piece of equipment is bone-dry. Any water left behind introduces the risk of botulism and causes the oil to spoil quickly.
- Heavy-bottomed saucepan
- Candy thermometer
- Fine-mesh strainer
- Sterilized glass bottle
- Cheesecloth
What goes in.
- 2 cupsExtra virgin olive oil
- 1/2 cupFresh rosemary, thyme, or oregano, washed and completely air-dried
- 2 clovesGarlic, peeled and lightly crushed
Keep it below 180°F
If the oil bubbles vigorously, you are frying the herbs, not infusing them. Keep the heat at a gentle simmer, never exceeding 180°F, to preserve the bright aromatics.
The method.
Dry the herbs
Lay the herbs on a clean kitchen towel and pat them dry. Let them air-dry for at least an hour; any residual water will cloud the oil and shorten its shelf life.
Warm the oil
Pour the olive oil into the saucepan over low heat. Use a thermometer to bring the temperature to 150°F.
Steep the aromatics
Add the herbs and crushed garlic to the warm oil. Maintain a temperature between 150°F and 170°F for 20 minutes. The oil should barely shimmer.
Cool and strain
Remove the pan from the heat and let it sit for one hour. Strain the oil through a fine-mesh strainer lined with cheesecloth into a clean glass bottle.
Seal
Discard the used herbs. Seal the bottle tightly and store in a cool, dark place.
Other turns to take.
Spicy Chili Oil
Replace herbs with two dried red chilies, broken in half to expose the seeds.
Citrus Peel
Add the zest of one lemon, removed in large strips, during the steeping process.
When it doesn't go to plan.
Always remove the solid herbs after infusing; leaving them in the bottle creates a breeding ground for bacteria.
Use a high-quality extra virgin olive oil, as the infusion will only be as good as the base fat.
If the oil looks cloudy, it is a sign of moisture contamination; discard it immediately.
The ones that keep coming up.
How long does this oil last?
When stored in an airtight, sterilized bottle in a cool, dark cupboard, it remains usable for up to two weeks.
Can I leave the herbs in the bottle for decoration?
No. Leaving fresh organic matter in oil at room temperature creates a safety risk. Strain everything out.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe