Preserving Herbs in Oil
Preserving herbs in oil is a method of suspending clean, dry herbs in a high-quality fat to capture their aromatics for future cooking. By coating the leaves completely, you limit their exposure to air, keeping them vibrant for several weeks in the refrigerator. Always keep this mixture chilled and use it within a month to maintain safety and peak quality.
Start with bone-dry leaves
Moisture is the enemy of oil preservation; any water left on the herbs can create pockets for bacteria. Ensure your herbs are washed and patted thoroughly dry before you begin.
- small glass jar with tight-sealing lid
- chef's knife
- paper towels
- small funnel
What goes in.
- 1 bunchfresh sturdy herbs like rosemary, thyme, or sage
- 1/2 cupextra virgin olive oil or neutral grapeseed oil
Submerge completely
The oil must cover the herbs entirely, leaving no stray leaves exposed to the air inside the jar. If a leaf touches the top of the oil, it will brown and degrade rapidly.
The method.
Wash and dry
Wash the herbs under cool water and shake off excess. Lay them on paper towels and pat them until they are completely dry to the touch.
Prepare the herbs
Strip leaves from woody stems or chop soft herbs like parsley roughly. Keep the pieces large enough to be easily removed from the jar later if needed.
Pack the jar
Place the herbs into the jar until it is about three-quarters full. Do not compress them too tightly; leave space for the oil to circulate between the leaves.
Add the oil
Pour the oil over the herbs until they are submerged by at least half an inch. Gently tap the jar on the counter to release any trapped air bubbles.
Seal and store
Screw the lid on tightly and store in the back of the refrigerator. The oil may solidify slightly when cold; this is normal.
Other turns to take.
Infused oils
Add a smashed clove of garlic or a dried chili pepper to the jar to create a compound oil that picks up extra depth as it sits.
When it doesn't go to plan.
Use a narrow jar to minimize the amount of oil needed to cover the herbs.
Label the jar with the date, as these will only stay fresh for about 3 to 4 weeks.
When you finish the herbs, don't discard the oil; use it to sauté vegetables or to finish a pasta dish.
The ones that keep coming up.
Can I leave these on the counter?
No. Always keep preserved herbs in oil in the refrigerator to keep them stable.
Why did my oil go cloudy?
Cooler temperatures cause olive oil to cloud or thicken. It will return to a liquid state once it sits at room temperature for a few minutes.
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