Preserving Herbs in Olive Oil
Infused oils are made by submerging dried herbs in high-quality olive oil and allowing them to macerate, or by gently heating fresh aromatics to draw out their essential oils. The secret to a stable infusion is removing moisture; any water introduced into the oil creates a bridge for bacteria, so always use bone-dry ingredients and store the finished product in a cool, dark place.
Control the moisture, control the safety
The only way to spoil an infusion is by letting water slip in. Ensure every herb and bottle is completely dehydrated before starting.
- Heavy-bottomed saucepan
- Thermometer
- Sterilized glass bottles with tight seals
- Fine mesh strainer or cheesecloth
What goes in.
- 2 cupsExtra virgin olive oil
- 1/2 cupFresh rosemary, thyme, or oregano (washed and thoroughly dried)
- 2 clovesGarlic, peeled and smashed (optional)
- 1 tspBlack peppercorns
Controlled heating
Maintain the oil temperature between 140°F and 160°F. If the oil smokes or bubbles vigorously, you are frying the herbs rather than infusing them, which destroys the delicate flavor.
The method.
Dehydrate the aromatics
Pat your herbs completely dry with paper towels. Leave them on the counter for two hours to ensure every trace of surface water has evaporated.
Heat the base
Pour the olive oil into the saucepan over low heat. Add the herbs and peppercorns. Use your thermometer to keep the temperature steady.
Infuse
Keep the oil at a low, barely-warm temperature for 15 minutes. You will see small, slow-moving bubbles form around the herbs; this is the flavor release.
Strain and bottle
Remove from heat and let the oil cool to room temperature. Strain the solids out using a clean cloth, then pour the oil into a sterilized glass bottle.
Seal
Cap the bottle tightly. Label it with the date and keep it away from direct sunlight.
When it doesn't go to plan.
Always use a dark glass bottle to protect the oil from light degradation.
If using garlic, it must be completely submerged in oil at all times to prevent oxidation.
The oil is ready to use immediately, but the flavor intensifies after sitting for 24 hours.
The ones that keep coming up.
How long does this oil last?
When kept in a cool, dark cupboard, these oils stay fresh for up to two weeks. If you notice any cloudiness or an 'off' smell, discard it immediately.
Can I use dried herbs instead of fresh?
Yes, dried herbs are actually safer and easier to use because they contain zero water. Simply skip the heating step and let the dried herbs steep in the oil for a week.
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