Preserving Herbs in Oil
Submerging fresh, hardy herbs in oil creates a long-lasting infusion that prevents oxidation and keeps the leaves pliable. By sealing the herbs away from air and storing them in a cool, dark environment, you retain the oils and aromas of the plant for weeks beyond their harvest date.
Dryness is your best defense against spoilage.
Ensure your herbs are completely free of surface water after washing, as any moisture introduced into the oil can harbor unwanted growth.
- Small sterilized glass jar
- Paper towels
- Sharp chef's knife
What goes in.
- 1 bunchHardy herbs (rosemary, thyme, or sage)
- 1 cupExtra virgin olive oil or neutral grapeseed oil
Complete dehydration
Pat herbs between lint-free towels until they show no dampness. If even a drop of water remains, the oil will turn cloudy or rancid.
The method.
Clean and dry
Wash the herbs thoroughly and spin them dry. Lay them flat on a towel for an hour to ensure the stems and crevices are bone-dry.
Pack the jar
Strip the leaves from the woody stems. Pack them loosely into a clean glass jar, filling it about three-quarters of the way.
Submerge
Pour the oil over the herbs until they are entirely covered. Tap the jar on the counter to release any trapped air bubbles clinging to the leaves.
Seal and store
Cap the jar tightly and place it in the refrigerator. The oil may solidify slightly when chilled; let it sit at room temperature for five minutes before use.
Other turns to take.
Aromatic Blitz
Pulse the herbs and oil in a processor for a coarse paste that can be spooned directly into sauté pans.
Chili Infused
Add a few dried whole red chilies to the jar to introduce a subtle heat that develops over the first week.
When it doesn't go to plan.
Use only woody herbs like rosemary and thyme; soft herbs like basil or cilantro have too much water content and will degrade quickly.
Top up the oil level if you notice any leaf tips poking above the surface.
Label the jar with the date; use the infused oil within three weeks for the brightest flavor.
The ones that keep coming up.
Can I leave this on the counter?
No. Keeping herbs submerged in oil at room temperature creates an environment where bacteria can thrive. Always store this in the refrigerator.
What should I do if the oil gets cloudy?
Cloudiness is a natural reaction to refrigeration. If the scent remains fresh and clean, it is safe; if it smells sour or off, discard it.
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