Preserving Herbs in Olive Oil
Infusing olive oil requires balancing dried aromatics with high-quality oil to ensure a long shelf life. You must use thoroughly dried herbs to prevent moisture buildup, which is the primary cause of spoilage. Once bottled, store the infusion in a cool, dark cupboard and use it within a month to maintain the integrity of the herbal notes.
Control the moisture, control the safety
The biggest risk with oil infusions is water. Ensure your herbs are completely brittle before adding them to the oil, as any leftover moisture encourages bacterial growth.
- Heavy-bottomed saucepan
- Sterilized glass bottles with airtight seals
- Fine-mesh strainer
- Cheesecloth
What goes in.
- 2 cupsExtra virgin olive oil
- 1/2 cupDried rosemary, thyme, or oregano
- 2Dried whole chili peppers (optional)
Gentle Heat Extraction
Never let the oil reach a simmer. Keep the heat at the absolute lowest setting to coax the essential oils out of the herbs without scorching them.
The method.
Dry your herbs
Lay your herbs on a parchment-lined tray. Leave them in a warm, dry spot until they are completely brittle and snap when touched.
Warm the oil
Pour the olive oil into a small saucepan over the lowest possible heat. Add the dried herbs once the oil is barely warm to the touch.
Steep
Let the mixture sit over the heat for 15 minutes. The oil should be aromatic but never bubbling or smoking.
Strain and bottle
Remove from heat and let it cool completely. Pour through a fine-mesh strainer lined with cheesecloth into a clean, dry glass bottle. Seal tightly.
Other turns to take.
Citrus Peel
Add strips of dried lemon or orange peel to the oil for a bright, aromatic lift that works well with seafood.
Garlic-Fused
Use dried garlic slices instead of herbs for a deep, pungent foundation.
When it doesn't go to plan.
Always use dried herbs; fresh herbs have high water content and will turn the oil rancid quickly.
Label your bottles with the date of creation.
Keep the bottles away from the stove or windows to prevent heat and light degradation.
The ones that keep coming up.
How long will this stay good?
Stored in a cool, dark place, it remains viable for about 4 weeks. If the oil becomes cloudy or smells off, discard it immediately.
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