How to Add Herbs to Olive Oil

We know olive oil is a versatile and healthy condiment. Many use it liberally as a base for sauteing, for salad dressing or as a dip for bread. But how about changing things up a bit? By infusing fresh herbs--such as rosemary, basil or oregano--into olive oil, you can create an herb blend that adds an extra touch to your daily meal or party dish. Commercial herb oils come in beautiful, decorative bottles, with a price tag to match. You can make your own in six easy steps without breaking your budget.

Things You'll Need

• Rosemary
• Basil
• Thyme
• Oregano
• Canning jars
• 1 Pint Olive oil
• Saucepan

Instructions

1. Heat the olive oil in a saucepan. It doesn't need to be too hot, just warm enough to loosen a little bit.

2. Prepare your herbs by cleaning them. Give them a little bit of a rub in order to bring out their fragrance.

3. Place the herbs into a canning jar or bottle. Fresh herbs are fairly strong. You don't need to completely fill the jar with them. Filling it half-way is sufficient. More isn't always better in this case.

4. Pour the heated oil into the jar. If using a bottle, you may want to use a kitchen funnel for this process.

5. Seal the lid tightly on your bottle or jar. Store it in a cool, dark environment. The strength of the oil will depend on how long you let it sit before using, but seven days should be the minimum length of time.

6. Remove the jar from its storage. Pull or strain out the herbs. If giving this as a gift, you can simply keep the herbs in place for a more decorative look.

Tips & Warnings

• Once you've taken the cap off and have begun using your oil as a condiment, it's recommended that you store it in the refrigerator to retain freshness. Your flavored oil should remain usable for up to 30 days.

References

• More About Olive Oil