Make this herb infused olive oil with just a few ingredients!

Homemade infused oils will level-up the flavors of so many recipes and can be used to grill, roast, and saute any favorite proteins. It makes salad dressings extra tasty, and can also be used as a delicious dip for bread! No need to buy fancy gift-shop oils when it takes just minutes to DIY! It’s fun to get creative and make custom cooking oils. And they make wonderful gifts, especially around the holiday season. Rosemary and basil are always popular, but why not try a chili or truffle oil? 

jars of Herb Infused Olive Oil    

What is Infused Olive Oil?

  • An infused oil is made by transferring the flavor or scent of an herb or spice into a carrier oil.
  • Herb infused oil enhances the flavors of poultry, meat, and fish, pasta, or rice!
  • It’s a great way to use up end-of-summer herbs or extras from a different recipe.
  • Create an aromatic blend with a mix of herbs and seasonings. Or make edible gifts by tying on a gift tag with a ribbon.
  • Use as a dipping oil for no knead bread, or crostini.
  • Infused oils can also be blended with red wine or balsamic vinegar as a tangy vinaigrette for potato salad or a crisp green salad.

oil butter lemon , herbs garlic and peppercorns with labels to make Herb Infused Olive Oil

Ingredients and Variations

OIL: Extra virgin olive oil that’s ‘first pressed’ has the best and brightest flavor, as does avocado oil. Intensify the blend using pre-seasoned oil like chili, lemon, or truffle.

HERBS & AROMATICS: Dried herbs deliver a stronger flavor than fresh, however, if using fresh, make sure they are clean and very dry. Any residual moisture in fresh herbs will cause the oil to go rancid quickly. Any herb can be used in an infused oil, but the most popular herbs are rosemary, basil, oregano, sage, bay leaves, thyme, and even cinnamon sticks.

EXTRAS: Other tasty additions that create flavor and visual interest are strips of lemon or orange peel (peel only, not the white ‘pith’), red, black, pink, or white peppercorns, or whole red chili peppers.

adding herbs to oil to make Herb Infused Olive Oil

How to Make Herb-Infused Olive Oil

For the best results, don’t let the oil become too hot (as directed in recipe below). It should not bubble, boil, or spatter because this will overcook the ingredients and ruin the recipe.

For Poultry:

  1. Lightly brown garlic cloves in butter.
  2. Add peppercorns, lemon slices, and herbs like parsley, sage, rosemary, and thyme, and cover with oil.
  3. Cover and simmer.
  4. Strain through a cheesecloth and store in a glass cruet, bottle, or mason jar in the refrigerator.

For Meat and Fish:

  1. Melt butter and add garlic cloves, peppercorns, lemon slices, rosemary, oregano, or bay leaves, and cover with oil.
  2. Cover and simmer.
  3. Strain through a cheesecloth and store in a glass cruet, bottle, or mason jar in the refrigerator.

IMPORTANT: Always strain out garlic to prevent risk of botulism.

pouring oil and herbs over cloth to make Herb Infused Olive Oil

How to Use Infused Olive Oil

Either oil can be used interchangeably. Try them both on baked fish, smoked salmon, and shrimp skewers.

Brush over grilled chicken souvlaki, roasted chicken and vegetables, or season a tomahawk ribeye, flank steak tacos, or beef round roast.

close up of Herb Infused Olive Oil in a jar

Storing Infused Olive Oil

  • Keep infused oil in the refrigerator for up to 2 weeks.
  • Oil can also be frozen in ice cube trays for up to 6 months. Just pop them out to use in a saute or stir fry.

close up of Herb Infused Olive Oil in jars

Other Recipes Using Infused Oil!

close up of Herb Infused Olive Oil in jars
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Herb Infused Olive Oil

Make herb infused olive oil with this easy recipe and add interest and flavor to any dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 32 tablespoons
Author Candace

Ingredients  

For Poultry

  • 2 Tablespoons butter
  • 4-5 cloves garlic whole
  • ½ Tablespoon peppercorns
  • 3-4 slices lemon about ½ lemon
  • 8-12 sprigs fresh herbs parsley, sage, rosemary, thyme (2-3 each, or any combination)
  • 2 cups olive oil

For Meat and Fish

  • 2 Tablespoons butter
  • 4-5 cloves garlic whole
  • ½ Tablespoon peppercorns
  • 3-4 slices lemon
  • 4-6 sprigs fresh herbs rosemary and oregano, or your favorite herbs
  • 3-4 bay leaves
  • 2 cups olive oil

Instructions 

For Poultry

  • In a medium skillet (or saucepan) on medium heat, melt butter and lightly brown garlic cloves, about 4-5 minutes. Add peppercorns, lemon slices, herbs, and top with oil.
  • Turn heat to low and simmer for 15 minutes.
  • Cool. Strain with cheesecloth*. Add oil to a cruet, bottle, or mason jar and store in the refrigerator.

For Meat and Fish

  • In a medium skillet (or saucepan) on medium heat, melt butter. Add garlic cloves, peppercorns, lemon slices, herbs, bay leaves, and top with oil.
  • Turn heat to low and simmer for 15 minutes.
  • Cool. Strain with cheesecloth*. Add oil to a cruet, bottle, or mason jar and store in the refrigerator.

Notes

  • *Strain through cheesecloth multiple times to clarify the oil if desired.
  • Store infused oil for about 2 weeks in the refrigerator.
  • Freeze oil in ice cube trays for up to 6 months for the perfect sized addition to a saute or stir fry.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 136 | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dressing
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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