Preserving Herbs in Olive Oil
Infused oil relies on dried ingredients or careful acidification to remain safe and stable. Fresh herbs introduced to oil create an environment where bacteria can flourish, so always ensure your aromatics are completely dehydrated before submerging them in high-quality extra virgin olive oil.
Dryness is your primary safety measure.
Moisture is the enemy when infusing oil. Ensure your herbs are brittle and your bottles are sterilized and bone-dry before you begin.
- Dehydrator or low-heat oven
- Sterilized glass bottles with airtight seals
- Funnel
- Fine-mesh strainer
What goes in.
- 2 cupsExtra virgin olive oil
- 1/2 cupDried rosemary sprigs, thyme, or oregano
- 2Dried garlic cloves
Maintaining Low Thermal Exposure
Avoid high heat, which destroys the delicate top notes of the herbs and compromises the oil. Gently warming the oil to 150°F and letting it sit allows the essential oils to migrate into the fat without burning the aromatics.
The method.
Dry the herbs
Spread your fresh herbs on a baking sheet and place them in a 170°F oven for 60 to 90 minutes until they snap when bent.
Prepare the oil
Pour the olive oil into a small saucepan and heat it gently until a thermometer reads 150°F. Do not let it reach a simmer.
Combine
Place the completely dried herbs and garlic into your sterilized glass bottle, then pour the warm oil over them.
Steep
Seal the bottle and store it in a cool, dark cupboard for 48 hours to let the intensity build.
When it doesn't go to plan.
Always use dark-colored glass bottles to protect the oil from light-induced oxidation.
If you see any bubbles forming inside the bottle after sealing, discard the contents immediately.
Taste the oil after 48 hours; if it needs more intensity, strain out the old herbs and replace them with fresh dried ones.
The ones that keep coming up.
Can I use fresh herbs if I put them in the fridge?
No. Refrigeration does not prevent the growth of anaerobic bacteria in oil. Only fully dehydrated herbs are appropriate for long-term infusion.
How long will this stay good?
Use your infused oil within two weeks. If the oil takes on a cloudy or rancid smell, discard it.
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