Making Herb Infused Oils
Infused oil is made by gently heating dried herbs in a neutral carrier oil to extract flavor without scorching. The process requires precise temperature control to prevent spoilage and ensures a stable shelf-life for your pantry staples.
Control the moisture and the heat.
Using fresh herbs introduces water, which creates a risk of spoilage; always use fully dried herbs to ensure safety and clarity. Keep the heat low enough that you never see a bubble break the surface of the oil.
- Heavy-bottomed small saucepan
- Thermometer
- Fine-mesh strainer
- Sterilized glass bottle
- Cheesecloth
What goes in.
- 2 cupsGrapeseed or light olive oil
- 1/2 cupDried herbs (rosemary, thyme, or oregano)
Stay below 150°F
If the oil exceeds 160°F, you will cook the herbs rather than infuse them, resulting in a bitter, burnt taste and cloudy appearance.
The method.
Heat the oil
Pour the oil into the saucepan over low heat. Use a thermometer to bring the temperature to exactly 140°F.
Add the aromatics
Stir in the dried herbs. Remove the pan from the heat immediately, cover, and let it stand for 60 minutes.
Strain
Line your strainer with a double layer of cheesecloth. Pour the oil through slowly to catch all sediment.
Bottle
Funnel the clear, infused oil into a clean, dry glass bottle. Seal tightly and store in a cool, dark place.
Other turns to take.
Chili Oil
Substitute dried red pepper flakes for the herbs; steep for 30 minutes for a balanced heat.
Garlic Essence
Use dried garlic slices; steep for only 20 minutes to avoid an overly sharp finish.
When it doesn't go to plan.
Discard the used herbs after straining; they will have lost their structural integrity and flavor.
Label your bottles with the date of production; use the oil within three months.
If the oil becomes cloudy after sitting in the pantry, discard it immediately.
The ones that keep coming up.
Can I use fresh herbs?
Fresh herbs contain high water content, which can lead to bacterial growth in oil. Stick to dried herbs for safety.
Does it need to be in the fridge?
Infused oils are best kept in a cool, dark pantry. If you add any fresh aromatics or moisture, it must be refrigerated and used within a few days.
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