Making Herb-Infused Oil
The secret to a lasting infusion is removing every drop of moisture from your herbs before they hit the oil. Water is the enemy here; it encourages spoilage and muddies the clear, bright taste you are working to capture.
Dry is better than clean
Ensure your herbs are washed, then laid out on a clean towel for at least two hours. If you feel any dampness on the leaves, do not add them to the oil.
- Small heavy-bottomed saucepan
- Fine-mesh sieve
- Cheesecloth
- Glass storage jar
What goes in.
- 1 cupNeutral oil (such as grapeseed or light olive oil)
- 1 cupFresh herbs (rosemary, thyme, or oregano)
Keep it below a simmer
If you see bubbles forming from the bottom of the pan, your heat is too high. You want the oil to shimmer, not jump, to extract flavor without cooking the herbs into bitterness.
The method.
Prepare the herbs
Strip the leaves from the woody stems and pat them thoroughly dry with a lint-free cloth.
Heat the oil
Pour the oil into the saucepan and set the burner to the lowest possible setting. Add the herbs.
Infuse slowly
Watch the oil for 8 to 10 minutes. The herbs should darken slightly and the oil will take on their fragrance. Do not let the leaves turn brown.
Strain
Place a cheesecloth-lined sieve over your storage jar and pour the oil through. Discard the spent herbs.
Cool and store
Let the oil reach room temperature before sealing the lid. Keep it in the refrigerator.
Other turns to take.
Garlic infusion
Add two smashed, peeled cloves of garlic to the oil. Remove the garlic before the cloves start to brown.
Chili oil
Replace herbs with two dried whole chili peppers for a clean, heat-forward finish.
When it doesn't go to plan.
Always use fresh, clean jars to prevent contamination.
If the oil becomes cloudy in the fridge, it is a natural reaction to the cold; it will clear up as it returns to room temperature.
Use this oil to finish roasted vegetables or to dress raw greens.
The ones that keep coming up.
How long does this keep?
Used strictly, this infusion lasts up to two weeks when stored in the refrigerator.
Can I leave the herbs in the bottle?
It is safer to remove them. Herbs left in the oil eventually soften and can introduce bacteria.
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