This is an easy way to add more flavor to your cooking! This herb infused olive oil is easy to make and it can be used in cooking or salad dressings. It also makes a personalized and thoughtful gift.
I first figured out how to do this as a teenager for a gift for my mom. She always ate olive oil on her salad and I wanted to make her a really flavorful herb infused olive oil because I knew she would use it every day and really appreciate it.
For this recipe, you want to use dried herbs. You can use fresh herbs but the moisture in the herbs will make your oil spoil faster. Plus, oil and water don’t mix so if you use fresh herbs make sure you let them air dry after you wash them and let them sit out for a day or two until wilted. If you are like me and you don’t have the time or patience to wait for your herbs to dry, throw them in the oven on the lowest possible setting for an hour or two.
Use classic and versatile herb pairings. For this particular batch, I used thyme, rosemary, chives, and garlic. I have also included red pepper flakes before to give the herb infused olive oil a little bit of a spicy kick. You can pretty much use any herb combination that you like. If you aren’t sure if specific herbs will taste good together, search it up! There are lots of charts online that show which herbs go together and which ones do not.
There’s really only one step in this recipe. Put your herbs and oil in a saucepan and heat on your stove on the lowest setting for an hour. Make sure your oil is not too hot. You do NOT want to fry or burn your herbs! That can make your oil taste burned and bitter.
Let the oil cool and then put it in a jar. You can sieve out the herbs if you want, but I like the way they look and the longer you leave the herbs in the oil, the more flavorful your oil will get.
Herb Infused Olive Oil
- 2 cups olive oil
- 1 handful herbs (fresh or dried)
- If your herbs are already dried, skip this step. If your herbs are fresh, put them on a baking rack in the oven at the lowest possible temperature for around an hour or until wilted and dried. Remember, water and oil do not mix so we want the herbs as dry as we can get them.
- Put the dried herbs and the two cups of olive oil in a saucepan. Cover and heat on the stove on the lowest possible temperature for an hour. You do NOT want to end up frying your herbs!
- Allow your infused oil to cool and then pour it into a clean jar. You can pour it through a sieve to remove the herbs, or leave them in for the aesthetic (and so the herbs can continue to infuse).