Most herb infused oil recipes use robust herb and spice combinations and you basically leave them long enough to impart good flavor, then strain out the herbs before re-bottling – about 14 days is ideal. Once you’ve strained and re-bottles the oils, store in a cool dark place and use within six months.
A common mistake is leaving fresh herbs in oil for too long. If you do they will go off. Unless you only infuse a small quantity and use it within two weeks, you’ll have to toss it shortly thereafter – and that gets expensive with top quality oil.
Ingredients
- Extra virgin olive oil
- Fresh herbs of your choice (e.g., rosemary, thyme, basil, oregano)
- Garlic cloves (optional)
- Glass bottle or jar with a tight-fitting lid
- Funnel (optional)
Instructions
- Wash the herbs and pat them dry with a paper towel. Chop the herbs into small pieces or leave them whole if they are small enough to fit into the bottle.
- Peel and chop the garlic cloves into small pieces (if using).
- Fill the glass bottle or jar with the chopped herbs and garlic (if using), leaving about 1 inch of space at the top.
- Using a funnel (if necessary), pour the extra virgin olive oil into the bottle, filling it to the top.
- Close the lid tightly and gently shake the bottle to mix the herbs and oil together. Store the bottle in a cool and dark place for at least a week before using it to allow the flavors to infuse.
Note: You can experiment with different combinations of herbs and garlic to create your own unique flavors. When using fresh herbs, it is important to make sure they are completely dry before adding them to the oil to prevent the growth of bacteria. The infused oil can be used for cooking or as a delicious dipping oil for bread.
The Best Oil For Herb Infusions
This is a discussion up for grabs and you may have gotten here searching for ways to make flavored olive oil. The truth is it’s entirely up to you whether you use olive oil or something lighter like corn oil. But it does depend on what you want to use it for because of the smoking point of the oil. There’s a post here on the best oils for cooking with which goes into this in depth.
Go click the link above for a full explanation but in short. Olive oil isn’t suited to high-temperature frying, it has a lower smoking point and is best confined to medium frying. If you aren’t already clued up on this, do go have a read because it will help you make the right infused cooking oils for different cooking styles while keeping you and your kitchen smoke-free!
Most commonly I use rapeseed or grapeseed because they have a high smoke point and don’t have the strong flavor of olive oil. But for salad dressings or lightly browning meat for winter casseroles, olive oil adds a depth the others lack. The obvious and simple solution is to use a selection of different oils and the trick is not to make too much at a time. You’ll keep it 6 months maximum. So just make one pint or so at a time of two or three different types of oil and you’ll have everything covered.
If like me you use herbs from the garden, then the best time to pick them and do this is in on a hot sunny day when the oils in your herbs are drawn up by the sun. It really does make a difference to the depth and strength of the infusion. Storing the infused oils is important and if you can resist having your creations out on display in the light. They’ll keep better, retaining strength and depth of aroma. Left in the light to degrade you’ll lose a lot of both.
Oil Spritzer Bottle
If you use an oil spritzer bottle, when you strain and re-bottle your infused oil don’t forget to half fill one of these as well – then get spritzing over salads, veggies or prior to frying meat. The oil won’t keep for long in a spritzer, a couple of months at most – use it or lose it!
Herb Infused Olive Oil Recipe
Lightly pack a sterilized jar or bottle with any combination of freshly gathered herbs. Rosemary, basil, thyme, oregano or sage all work well – use them in combination or on their own. You can add peppercorns and/or garlic cloves – if you like your oils with a kick add chili or two.
Pour oil over the herbs leaving a small gap at the top and seal up – you don’t need to heat the oil at all for this. Leave for two weeks and strain the oil before re-bottling into clean sterilized containers – use within six months.
Very Nicely Spicy Oil
Take 1 tablespoon each of cumin, fennel and coriander seeds plus a couple of dried chili pods and put in a dry frying pan. You can add peppercorns too if you like.
Toast them gently, shaking the pan frequently until they begin to release their fragrance. It usually when they just start to brown.
Now crush lightly – I use a pestle and mortar, before transferring to a dry sterilized bottle. Pour the oil over the spices and fill almost to the top. Leave for two weeks in a cool dark place before straining and rebottling.
Chilli Oil
For this recipe, you’ll heat the oil to 40C so put it on first and do use a cooking thermometer for this, don’t guess.
Split open 6 – 8 fresh or dry chili pods and pack into a sterile jar or bottle. Add a teaspoon of peppercorns then when the oil reaches temperature, pour over almost to the top and seal up. Leave for 10-14 day or a little longer for a hotter kick. Another week is more than enough, then strain and re-bottle.
Now Combine Your Own Spices And Herbs
When you’ve looked over what’s involved and seen how dead easy it is to make herb-infused olive oil or to infuse any cooking oil, I’m sure you’ll have some great herb or spice combinations of your own – so have fun and get flavoring – you’ve still got plenty of time to make your own infused oils for summer salad dressings and to be ready for the seasonal rush.
How To Use Herb-Infused Olive Oil?
Herb-infused olive oil is a delicious and versatile ingredient that may be used in many ways to add flavor to your cooking. Here are a few ideas on how to use herb-infused olive oil:
- Salad dressing: Use olive oil as a base for your homemade salad dressing. Simply mix it with some vinegar or lemon juice, add a pinch of salt and pepper, and shake well.
- Marinade: Use olive oil as a marinade for meat, poultry, or fish. The oil will help to infuse the flavors of the herbs into the meat, giving it a delicious flavor.
- Bread dipping: Serve olive oil with some freshly baked bread for a delicious appetizer or snack. Simply pour some oil onto a plate, add a pinch of salt and pepper, and dip the bread in.
- Pasta sauce: Use olive oil as a base for your pasta sauce. Simply sauté some garlic and onions in the oil, add some diced tomatoes and herbs, and simmer for a few minutes.
- Roasting: Use olive oil to coat vegetables before roasting them in the oven. The oil will help to keep the vegetables moist and flavorful.
- Pizza: Use olive oil as a base for your homemade pizza instead of tomato sauce. The oil will add a delicious flavor to the pizza.
- Grilled cheese: Use olive oil instead of butter to grill your cheese sandwich. The oil will add a delicious flavor and make the sandwich crispy.
Things To Take Care While Make Your Own Herb Infused Olive Oil
Making your own herb-infused olive oil is a great way to add flavor and health benefits to your dishes. However, there are a few things you need to keep in mind to ensure the safety and quality of your infused oil. Here are some things to consider:
- Choose the right herbs: Choose fresh, high-quality herbs that are free of mold, dirt, or insects. Some great options for herb-infused olive oil include rosemary, thyme, oregano, basil, and sage.
- Use a high-quality olive oil: Use a good-quality extra-virgin olive oil that has a mild flavor and a high smoke point. Avoid using refined oils or oils that have been mixed with other oils.
- Clean your equipment: Make sure your jars, bottles, and utensils are clean and dry before you start. Any moisture or residue can lead to bacterial growth and spoilage.
- Store in a cool, dark place: Light and heat can cause the oil to spoil quickly, so store your infused oil in a cool, dark place, away from direct sunlight.
- Don’t use fresh garlic or peppers: Fresh garlic and peppers can harbor botulism bacteria, which can thrive in a low-acid environment like oil. If you want to add these flavors, use dried versions or add them directly to your dish.
- Label your bottles: Label your bottles with the date of preparation, the type of herbs used, and the best-by date (which should be within 1-2 months of preparation).
- Watch for signs of spoilage: If you notice any mold, off odors, or cloudiness in your infused oil, discard it immediately.
By following these guidelines, you can make delicious and safe herb-infused olive oil to add flavor to your cooking.
FAQs
Q1. What herbs can be used to make herb-infused olive oil?
There are different herbs that can be used to make herb-infused olive oil, including rosemary, thyme, basil, oregano, sage, and garlic.
Q2. How is herb-infused olive oil made?
Herb-infused steeping herbs in olive oil typically make olive oil for several weeks to infuse the oil with the herbs’ flavor and aroma. The herbs can be fresh or dried and are typically placed in a sterilized jar or bottle with olive oil.
Q3. What can herb-infused olive oil be used for?
Herb-infused olive oil can be used in various culinary applications. It include as a marinade for meats, as a dressing for salads, or as dipping oil for bread.
Q4. How long does herb-infused olive oil last?
Herb-infused olive oil can last for several months when stored properly in a cool and dark place. It is essential to note that the oil can spoil if not stored properly or if the herbs used in the infusion are not fresh.
Q5. Can herb-infused olive oil be used for cooking?
Yes, herb-infused olive oil can be used for cooking, but it is important to note that the flavor of the herbs may change or dissipate when exposed to high heat. It is best to use the oil for low to medium-heat cooking or as finishing oil.
Q6. How do I store herb-infused olive oil?
Herb-infused olive oil must be stored in a cool, dark place away from direct sunlight and heat. It is also important to ensure that the jar or bottle used to store the oil is properly sterilized to prevent contamination.
Q7. Can I make herb-infused olive oil with other types of oil?
Yes, you can make herb-infused oil with other types of oil, such as grapeseed oil or avocado oil. However, olive oil is a popular choice due to its mild flavor and versatility in cooking.
Q8. Is herb-infused olive oil healthy?
Herb-infused olive oil can be a healthy addition to a balanced diet. As olive oil is high in heart-healthy monounsaturated fats. However, using the oil in moderation is important due to its high-calorie content.
Q9. Can herb-infused olive oil be used in skincare?
Yes, herb-infused olive oil can be used in skincare as a natural moisturizer or as a base for homemade skincare products. It is important to note that the oil can’t be suitable for all types of skin. It may cause irritation for some individuals.
Q10. How can I make herb-infused olive oil at home?
To make herb-infused olive oil at home, you will need fresh or dried herbs, olive oil, and a sterilized jar or bottle. Simply place the herbs in the jar or bottle, cover them with olive oil, and let steep for several weeks before straining and using as desired.
Conclusion
In conclusion, herb-infused olive oil is a flavorful and versatile ingredient that can enhance the taste and nutrition of various dishes. Infused olive oil with herbs is a simple and easy process that can be done at home. It allows for endless flavor combinations and customization. Whether used for cooking, as a dressing for salads or as a dip for bread, herb-infused olive oil can add a unique touch to any meal. Additionally, herb-infused olive oil has many health benefits, including reducing inflammation and improving digestion. So, whether you’re a seasoned chef or just starting out in the kitchen, herb-infused olive oil is definitely worth trying.