Herb Infused Olive Oil
This is a simple method for capturing the essence of rosemary, thyme, or chili in oil. It relies on low heat and patience to ensure the oils marry without scorching.
Moisture is the enemy
Ensure your herbs are thoroughly dried, as any trace water can harbor bacteria. Use a light-colored oil if you want the herb colors to stand out, or a robust green oil for a deeper, earthier profile.
- Small heavy-bottomed saucepan
- Fine-mesh strainer
- Glass storage bottle
- Thermometer
What goes in.
- 1 cupExtra virgin olive oil
- 3 tbspDried rosemary or thyme leaves
- 1 tspDried red chili flakes (optional)
Maintain the Gentle Steep
Keep the oil between 150°F and 180°F. If it bubbles vigorously or smokes, the oil is burning, which will result in a harsh, acrid taste.
The method.
Combine the oil and herbs
Place the oil and dried herbs into your saucepan over the lowest possible heat setting.
Heat gently
Watch for tiny, slow bubbles forming around the herbs; this indicates extraction is happening. Maintain this for 20 minutes.
Cool the mixture
Remove the pan from the heat and let it sit undisturbed for at least 30 minutes to allow the infusion to deepen.
Strain
Pass the oil through a fine-mesh strainer into a clean glass bottle. Discard the spent herbs.
Other turns to take.
Garlic Infusion
Add one teaspoon of dried garlic powder. Fresh garlic is dangerous due to botulism risk and should never be used for long-term infusions.
Citrus Zest
Add a strip of dried lemon peel for a bright, aromatic lift.
When it doesn't go to plan.
Always store your finished oil in a cool, dark place away from the stove.
If the oil becomes cloudy in the fridge, it will clear up as it returns to room temperature.
Use your nose; the oil should smell intensely of the herbs you used, not like charred dust.
The ones that keep coming up.
Can I use fresh herbs?
No. Fresh herbs contain water, which creates a breeding ground for bacteria in oil. Stick to dehydrated herbs for safety.
How long does this keep?
Stored in a sealed container in a dark pantry, it stays fresh for about one month.
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