Making Herb-Infused Oils
Infused oils are made by gently heating a neutral base oil with fresh or dried herbs to extract their essential oils and character. The process relies on low, controlled heat to avoid frying the herbs, followed by thorough straining to ensure the final product remains shelf-stable and clear.
Freshness determines the shelf life.
Use only completely dry herbs to prevent moisture from introducing bacteria, which ruins the infusion. Store in a cool, dark place to keep the oil from turning rancid.
- small heavy-bottomed saucepan
- thermometer
- fine mesh strainer
- cheesecloth
- sterilized glass jar with airtight seal
What goes in.
- 2 cupsneutral oil, such as grapeseed or light olive oil
- 1 cupfresh herbs, washed and patted completely dry (rosemary, thyme, or oregano)
Low and slow extraction
Keep the oil temperature between 140°F and 160°F. If the oil begins to bubble or smoke, the heat is too high and will scorch the delicate herbal oils.
The method.
Prepare the herbs
Lay the washed herbs on a clean towel for several hours. Any water droplets left on the leaves will spoil the oil.
Warm the base
Pour the oil into the saucepan over low heat. Use your thermometer to ensure it stays below 160°F.
Infuse
Add the herbs to the oil. Remove the pan from the heat immediately, cover, and let it steep for 45 minutes until the oil takes on the color of the herbs.
Strain
Line your strainer with a layer of cheesecloth. Pour the oil through into your glass jar. Squeeze the herbs firmly to extract every drop of flavor.
Other turns to take.
Chili Oil
Add dried red pepper flakes instead of fresh herbs to the warm oil for a heat-driven infusion.
Garlic Oil
Slice two cloves of garlic and add them during the warm-up phase, but discard them before storing the oil.
When it doesn't go to plan.
Discard the used herbs after straining; they will have lost their structural integrity and flavor.
Choose a light-colored bottle if you intend to gift the oil, as the green tint of herb-infused oil is visually distinct.
Small batches are better than large ones; make only what you can use within a few weeks.
The ones that keep coming up.
How long will the oil last?
When kept in an airtight, sterilized jar and stored away from direct sunlight, the oil stays at its best for about two weeks.
Can I leave the herbs in the bottle?
It is safer to strain them out. Leaving fresh organic matter in the oil increases the risk of mold growth.
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