Preserving Herbs in Oil
Submerging fresh, hardy herbs in oil creates a flavored base that lasts for months in the refrigerator. By coating the leaves completely, you cut off the oxygen that causes browning and wilting, keeping the herbs viable for quick additions to sauces, dressings, or roasting pans.
Dryness is the enemy of safety
Ensure your herbs are bone-dry after washing; any residual water trapped in the oil can encourage bacterial growth.
- Small glass jars with tight-fitting lids
- Paper towels
- Sharp chef's knife
What goes in.
- 2 cupsHardy herbs like rosemary, thyme, or sage
- 1-2 cupsExtra virgin olive oil or neutral grapeseed oil
Complete Submergence
The herb must be entirely covered by the oil. If a single leaf tip breaks the surface, it will begin to decay and spoil the entire batch.
The method.
Clean and dry
Wash the herbs thoroughly and lay them on paper towels. Let them sit until they feel completely dry to the touch, or use a salad spinner.
Rough chop
Strip the leaves from woody stems. Keep the pieces relatively large; fine mincing releases too much moisture and shortens the shelf life.
Pack the jars
Fill the jar about three-quarters of the way with herbs, packing them lightly without crushing.
Pour the oil
Slowly pour the oil over the herbs. Use a chopstick or skewer to poke down through the mixture to release any trapped air bubbles.
Seal and store
Wipe the rim clean, screw the lid on tightly, and place in the back of your refrigerator where the temperature remains constant.
Other turns to take.
Compound infusion
Add a smashed clove of garlic or a dried chili pepper to the jar for an extra layer of flavor.
Freezer blocks
Pack herbs into ice cube trays, cover with oil, and freeze. Pop the cubes into a bag once solid for individual portions.
When it doesn't go to plan.
Use hardy herbs like rosemary, thyme, oregano, and sage; soft herbs like basil or cilantro are better suited for pestos or blanching first.
Label the lid with the date; even under oil, the herbs will start to lose their vibrancy after three months.
When you finish the herbs, don't discard the oil; it will be highly aromatic and perfect for sautéing.
The ones that keep coming up.
Can I leave this on the counter?
No. Fresh herbs contain moisture and storing them in oil at room temperature creates an environment where harmful bacteria can thrive. Keep these jars in the refrigerator at all times.
The oil has turned cloudy in the fridge. Is it spoiled?
Olive oil naturally solidifies or turns cloudy when chilled. This is normal and will clear up once the jar sits at room temperature for a few minutes.
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