How to Make Herb-Infused Olive Oil
This is a fundamental technique for adding depth to dressings, marinades, or a simple crust of bread. The secret is patience; if you rush the heat, the oil becomes bitter and the herbs lose their character.
Use dried herbs only.
Fresh herbs contain water, which can encourage the growth of bacteria when sealed in oil. Using thoroughly dried herbs ensures a safe, long-lasting product.
- small heavy-bottomed saucepan
- thermometer
- fine-mesh sieve
- sterilized glass bottle with tight-fitting cap
What goes in.
- 2 cupsextra virgin olive oil
- 1/4 cupdried rosemary, thyme, or oregano
- 2dried bay leaves
Never exceed 180°F
Keep the oil between 150°F and 175°F. Anything hotter will scorch the herbs and ruin the delicate floral notes of the oil.
The method.
Prepare the herbs
Crush the dried herbs lightly with your fingers or a mortar and pestle to release their oils before adding them to the pan.
Warm the oil
Pour the olive oil into the saucepan over low heat. Monitor the temperature closely with a kitchen thermometer.
Infuse
Once the oil hits 160°F, add the herbs. Maintain this temperature for 10 minutes. If it rises, remove the pan from the heat entirely.
Steep
Remove the pan from the burner and let it sit undisturbed for 1 hour. This resting period allows the flavors to deepen as the oil cools.
Strain and store
Pour the mixture through a fine-mesh sieve into your sterilized bottle. Discard the spent herbs.
Other turns to take.
Chili Oil
Add one tablespoon of dried red pepper flakes during the infusion process for a sharp, warming finish.
Garlic Essence
Use two teaspoons of dried granulated garlic rather than fresh cloves to maintain safety and prevent bitterness.
When it doesn't go to plan.
Always use a dark-tinted bottle to store the oil, as light degrades the flavor over time.
Keep the finished oil in a cool, dark cupboard, away from the stove.
If you see any bubbling or cloudiness in the bottle, discard the batch immediately.
The ones that keep coming up.
Can I use fresh herbs if I wash them?
No. Even if dried, fresh herbs hold enough moisture to pose a risk of contamination. Stick to commercially dried or dehydrated herbs.
How long does this last?
When kept in a clean, airtight bottle in a cool place, it remains at its peak for about three weeks.
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