Herb Infused Olive Oil
The secret to a robust infusion lies in the preparation of the aromatics. If even a drop of water remains on your herbs, the oil will turn cloudy and spoil within days.
Dryness is your primary defense.
Wash your herbs hours ahead of time and ensure they are bone-dry before they touch the oil. Any moisture trapped in the bottle creates an environment for bacteria.
- heavy-bottomed small saucepan
- fine-mesh sieve
- cheesecloth
- sterilized glass bottles with airtight lids
What goes in.
- 2 cupsextra virgin olive oil
- 4 sprigsfresh rosemary, stems woody
- 6 sprigsfresh thyme
- 3 clovesgarlic, smashed
- 1 tspwhole black peppercorns
Low and Slow Infusion
Keep the oil temperature around 150°F (65°C). If you see the garlic bubbling aggressively or the herbs turning dark brown, you are frying them, not infusing them.
The method.
Prepare the herbs
Pat your rosemary and thyme thoroughly with paper towels. Ensure there is no residual water in the crevices of the leaves.
Heat the oil
Place the olive oil, garlic, and peppercorns into the saucepan over the lowest heat setting your stove allows.
Steep
Once the oil is warm, add the herbs. Maintain this low temperature for 20 minutes. The oil should be fragrant but never smoking.
Strain
Remove from heat and let it cool completely. Line your sieve with cheesecloth and pour the oil through into a clean container, discarding the solids.
Store
Transfer the strained oil into sterilized glass bottles. Cap tightly.
Other turns to take.
Chili Oil
Replace herbs with two dried red chilies. Increase the steep time by ten minutes to extract the heat.
Lemon Peel
Add the zest of one lemon, avoiding the bitter white pith, during the final 5 minutes of heating.
When it doesn't go to plan.
Store the finished oil in a dark cupboard to prevent light degradation.
If you notice the oil clouding after a few days, discard it immediately.
Always use fresh, unblemished herbs; wilted or damaged leaves will yield a muddy, off-flavor.
The ones that keep coming up.
Can I leave the herbs in the bottle?
It is safer to remove them. Leaving organic matter submerged for long periods increases the risk of contamination.
How long will this stay fresh?
Use your infused oil within two weeks. Store it in the refrigerator if you intend to keep it longer, though it will solidify slightly when chilled.
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