Making Herb-Infused Olive Oils
The secret to a focused infused oil is patience and heat control. Use this method to capture the essence of rosemary, thyme, or chili, ensuring the oil remains clear and shelf-stable by using only dried ingredients.
Moisture is the enemy
Always use fully dried herbs; any water content from fresh herbs can introduce bacteria that ruins the oil and poses safety risks.
- Small heavy-bottomed saucepan
- Fine-mesh strainer
- Cheesecloth
- Glass storage bottle with airtight seal
What goes in.
- 1 cupExtra virgin olive oil
- 3 tbspDried herbs (rosemary, thyme, or oregano)
- 1 tspWhole black peppercorns (optional)
Low heat preservation
Keep the oil temperature below 180°F (82°C). If the oil bubbles aggressively, the herbs are frying rather than infusing, which will create a bitter, burnt taste.
The method.
Combine ingredients
Place the oil and dried herbs into the saucepan. Turn the heat to the lowest setting your stove allows.
Warm the oil
Monitor closely for 10 minutes. You want the oil to become fragrant and slightly warm to the touch, not shimmering or smoking.
Steep
Remove the pan from the heat, cover with a lid, and let it sit undisturbed for at least one hour to allow the flavors to migrate fully into the fat.
Strain and store
Line your strainer with a double layer of cheesecloth. Pour the oil through into a clean, dry glass bottle. Seal tightly and store in a cool, dark cupboard.
Other turns to take.
Chili Oil
Replace herbs with two dried bird's eye chilies, crushed slightly before adding to the oil.
Garlic Essence
Use two cloves of dried garlic chips instead of herbs; skip fresh garlic entirely to maintain safety.
When it doesn't go to plan.
Test the temperature with a kitchen thermometer; if it exceeds 200°F, pull it off the heat immediately.
Sterilize your storage bottle in boiling water and ensure it is bone-dry before filling.
Label the bottle with the date; consume within one month for the best aromatic quality.
The ones that keep coming up.
Can I use fresh herbs if I wash them first?
No. Even if washed, fresh herbs contain water. Water in oil creates an environment where dangerous bacteria can thrive.
How do I know if the oil has gone bad?
If the oil becomes cloudy, develops a sharp or off-putting odor, or shows any signs of mold, discard it immediately.
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