Herb Infused Olive Oil


    Herb Infused Olive Oil

    Herb Infused Olive Oil


    23 people made this

    About this recipe: Mediterranean herbs like basil, thyme, oregano and rosemary swimming in best quality olive oil. Perfect for dipping artisan bread into! Also makes a great gift this Diwali or for any time simple luxury!

    Serves: 12 

    • 6 leaves fresh basil
    • 2 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 2 sprigs fresh oregano
    • 300ml best quality extra virgin olive oil

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Place basil, thyme, rosemary and oregano in a 330ml (12 oz) bottle. Using a funnel, pour oil into bottle. Cover tightly and refrigerate for up to 1 month.


    To ensure your oil is flavoursome, bruise the herbs slightly before placing in the bottle. Additionally, after rinsing the herbs, ensure that they are 100% dry before combining with the oil. After infusing for 2 to 3 days, the oil will be ready to use.

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    Reviews in English (24)


    This oil is wonderful! I would like to ask why it needs to be used in 2 to 3 days? I thought oil could be used over a much longer period of time. Does it need to be stored in the refrigerator? I would like to make some as gifts and I would need to get started. Thank you for this recipe.  -  09 Dec 2005  (Review from Allrecipes US | Canada)


    FANTASTIC flavor! I made this for Christmas gifts with "Jo's Rosemary bread" in the bread machine. All the flavors melded so great! I read up on oil infusion and chose to do a heat infusion. The risk of food poisioning goes down if you heat the herbs. Something about the fresh herbs having water content that causes botchilism. That's why you should use it quickly. The heating makes it last a bit longer but still in the fridge. I bought oil bottles with spouts and sealing wax and dipped them in red wax to seal them for gifts. They were pretty with the red wax, jingle bell, red raffia ribbon and sprig of rosemary inside the bottle with the oil. Very nice!  -  23 Dec 2006  (Review from Allrecipes US | Canada)


    This is to die for! My one and only change was to add 2 cloves garlic to the oil. I use this for everything: instant marinade for chicken and pork, drizzle over salads, dipping oil for bread...the list goes on and on. And actually, I found this is still good for up to 4 weeks if you store it in the fridge. The oil will get a little cloudy but once you bring it back to room temperature the cloudiness will go away. The flavor will get more intense as the oil ages, so be warned if you add garlic or any spicy flavorings.  -  28 Nov 2005  (Review from Allrecipes US | Canada)

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