5 Steps to Make Herb-Infused Olive Oil

Herb-infused olive oil is a quick way to add flavor to your cooking. It’s easy to make at home, saves money, and lets you control ingredients. Here’s a quick guide:

1. Choose the Right Ingredients: Use fresh or dried herbs and high-quality extra virgin olive oil (EVOO). Fresh herbs give vibrant flavor but need refrigeration and last about a week. Dried herbs are safer, last longer (up to 3 months), and don’t require refrigeration.
2. Prepare the Herbs: Wash, dry, and bruise or chop the herbs to release their oils.
3. Infuse the Oil: Use either the heat method (quick, 5 minutes at 180°F) or cold infusion (slow, 2–6 weeks at room temperature).
4. Strain the Oil: Remove herbs using a fine strainer, cheesecloth, or coffee filters to avoid spoilage.
5. Store Properly: Use dark glass bottles, keep away from heat and light, and refrigerate if using fresh herbs. Dried herb infusions can last up to 4 weeks.

Quick Comparison

Herb-infused olive oil is perfect for drizzling on salads, marinating meats, or adding a burst of flavor to pasta, vegetables, and even popcorn. Start small, experiment with herb combinations, and enjoy your homemade creation!

How to Infused Olive Oil with Fresh Herb

Step 1: Pick the Right Herbs and Olive Oil

The herbs and olive oil you choose play a huge role in determining both the flavor and shelf life of your infusion.

Fresh vs. Dried Herbs

Fresh herbs bring a bright, garden-fresh taste to your infused oil. However, their high moisture content can lead to bacterial growth, and in rare cases, even botulism. This moisture also limits the shelf life of the oil to about one month. If you prefer using fresh herbs, make sure to dry them thoroughly before starting the infusion process and store the finished oil in the refrigerator.

Dried herbs, on the other hand, are a safer and more durable option. They boast concentrated flavors and have a much lower risk of contamination due to their minimal moisture. Infusions made with dried herbs can last for three months or longer if stored properly. As a general rule, use one tablespoon of fresh herbs or one teaspoon of dried herbs to achieve similar flavor intensity.

Once you've decided on the herbs, the next critical step is selecting the right olive oil to complement their flavors.

Pick the Best Olive Oil

The olive oil you use acts as the foundation for your herb infusion, so it’s worth picking a high-quality extra virgin olive oil (EVOO). A good EVOO provides purity, freshness, and antioxidants while letting the herbs take center stage. Look for a lighter-flavored oil - this ensures the herbs' flavors aren’t overshadowed.

For example, Big Horn Olive Oil offers excellent options like their Picual and Coratina varieties, which pair beautifully with herbs. At $8.99 per bottle, these oils deliver the quality you need for an infusion without overpowering your chosen flavors.

A high smoke point is another advantage of premium EVOO, making it suitable for both cold and warm infusion methods. To get the best results, use olive oil that was harvested within the last three months and stored correctly. This ensures maximum flavor extraction and extends the shelf life of your infused oil.

When it comes to herb and oil combinations, some classics never fail. Pair rosemary and thyme for cozy, wintry flavors that work wonderfully with roasted vegetables. Or, go for basil and oregano to craft a traditional Italian profile, perfect for drizzling over pizza or pasta. The key is choosing an olive oil that enhances, rather than competes with, your chosen herbs.

Step 2: Prepare the Herbs

Getting your herbs ready is a key step in creating a safe and flavorful infusion. Taking the time to clean and prepare them properly ensures better flavor extraction and helps keep your infusion free from contamination.

Wash and Dry the Herbs

Even if your herbs look clean, they still need a good wash. Molly Siegler, global culinary and hospitality associate coordinator for Whole Foods, highlights the importance of this step:

"It's important to carefully wash any produce - including fresh herbs - because [it] is handled before being sold, and whether the item is organic or conventional, the growing process leaves deposits on the item".

Start by removing any damaged leaves or stems. Then, rinse your herbs under cool running water, making sure to turn them so every part gets cleaned. Let them drip over the sink to get rid of excess water.

For sturdier herbs like parsley, a salad spinner works well to remove water. For more delicate herbs, gently shake them to avoid bruising. Once rinsed, let the herbs air dry in a warm, breezy spot until they’re brittle. If needed, you can use a fan or a food dehydrator set to its lowest temperature.

Chop or Bruise the Herbs

Once dried, it’s time to prepare the herbs to release their essential oils. The method you use will depend on the type of herb.

For soft-leaf herbs like mint, basil, or sage, gentle bruising works best. This technique releases their oils without damaging the delicate leaves. You can bruise them by clapping them gently between your palms, pressing with the back of a spoon, or using a muddler with light pressure.

Woody herbs such as rosemary, thyme, or oregano require a different approach. Lightly chop or crush these herbs to release their oils. If you’re working with dried woody herbs, breaking them into smaller pieces increases their surface area, allowing for better infusion.

The goal is to break the cell walls to release the oils without creating tiny particles that could complicate straining later on.

Step 3: Infuse the Olive Oil

Now it’s time to combine the prepared herbs with olive oil, allowing their flavors to come alive. You can choose between two approaches: a quick heat method or a slower cold infusion. Each has its perks, depending on how much time you have and the type of herbs you're using. This step is all about unlocking those herbal flavors.

For the best results, go with a high-quality extra virgin olive oil, like Big Horn Olive Oil. It enhances the flavor extraction process beautifully.

Heat Method: A Faster Infusion

The heat method is perfect when you're short on time and need infused oil quickly. It’s especially effective for tougher herbs and dried spices.

Here’s how to do it: Combine the herbs and olive oil in a heavy-bottomed saucepan or a double boiler. Heat the mixture to 180°F (82°C) for no more than 5 minutes, then remove it from the heat and let it cool. Use a cooking thermometer to keep a close eye on the temperature - this ensures you extract the flavors without damaging the oil’s natural qualities.

Safety is key when using this method. According to Martha Zepp from The Pennsylvania State University, “Oils that are flavored with fresh herbs or garlic can be a source of food-borne illness - specifically botulism”. Since oils create an oxygen-free environment, they can encourage the growth of Clostridium botulinum, which produces botulism toxin. To reduce this risk, always use properly dried herbs and sterilize your containers by boiling them for 10 minutes before use.

Cold Infusion: A Slower, Gentler Approach

If you’ve got time to spare, cold infusion offers a more delicate flavor profile. This method involves steeping the herbs in oil at room temperature for 2–6 weeks. The gradual process helps preserve the delicate flavors and aromatic compounds that heat might destroy.

To get started, combine your herbs and olive oil in a clean, tightly sealed container. Store it in a cool, dark place, and let the infusion work its magic. Taste the oil occasionally to check the flavor’s progress. While the full infusion can take weeks, you might notice a mild flavor developing as early as 1–10 days, with the intensity growing over time.

This method works best for fresh, delicate herbs like basil or mint, as it keeps their subtle, volatile compounds intact.

The choice between these methods depends on your needs. If you’re in a rush and working with dried herbs, the heat method is your go-to. But if you want to preserve the delicate essence of fresh herbs, cold infusion is the way to go.

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Step 4: Strain and Bottle

Once your infusion is complete, it’s time to strain out the herbs. This step is key to keeping your herb-infused olive oil fresh for longer. Any leftover plant material can spoil the oil faster, so thorough straining is a must.

Strain the Oil

The straining method you choose depends on the type of herb residue in your oil. If you’re working with larger herb pieces, a fine-mesh strainer can do the job quickly. However, for smaller particles or powdery residue, you’ll need a finer tool.

For the clearest results, cheesecloth is an excellent choice. Layer it two or three times over a fine-mesh strainer and pour the oil slowly. This setup catches even the tiniest particles that might slip through a regular strainer. Be gentle - pressing too hard on the cheesecloth could let fine particles sneak through.

Another option is coffee filters, which are great for ultra-fine straining. While they work slowly, they’re effective for removing even the smallest bits of residue. If your herbs are especially fine, milk filters - designed for precision filtering - might be your best bet. These disposable filters are perfect for very fine particles.

After straining, don’t let the herb-soaked oil go to waste. Use rubber gloves or a silicone spatula to press gently on the herbs and get every last drop of infused oil.

A user on the Soapmaking Forum shared their experience with alkanet-infused olive oil in September 2024. They initially tried using pantyhose, but it clogged due to the fine powder. Switching to a French press sped things up but left the oil gritty. This highlights the importance of matching your straining method to the type of herb you’re using.

Once your oil is strained, it’s time to think about storage to keep it fresh and flavorful.

Pick the Right Container

Choosing the right container is essential to maintaining the quality of your infused oil. Dark-colored glass bottles are ideal because they protect the oil from light exposure while ensuring an airtight seal.

Avoid clear glass bottles, as they allow light to degrade the oil. Plastic containers are also a no-go since olive oil can absorb harmful PVCs from the plastic, which can alter its taste and safety.

Look for bottles with tight-fitting caps or corks to keep air out. Exposure to air is one of the biggest threats to olive oil’s freshness. Dark amber or green glass bottles are easy to find at kitchen supply stores and work perfectly for this purpose.

"Olive oil is literally juice from the olive fruit so, like other fruit juices, it can turn rancid if not stored properly." - Katerina Mountanos, Founder of Kosterina

Once bottled, store the oil in a cool, dark place, like a pantry or cupboard. If you live in a warm climate, the refrigerator is a good alternative. For the best flavor, use your infused oil within 3-6 months of opening.

"Using your oil within three to six months of opening will give you the freshest oil." - Catherine Ward, Manager of the Taste of Home prep kitchen

Keep in mind that light, air, and heat are the main culprits in olive oil degradation. By selecting the right container and storage spot, you’re protecting your homemade infusion and preserving its flavor and quality.

Step 5: Store and Use Herb-Infused Olive Oil

Proper storage and thoughtful use of your herb-infused olive oil will help you get the most out of its vibrant flavors.

Storage Tips

To keep your herb-infused olive oil fresh and flavorful, it’s crucial to protect it from light, air, and heat, which can degrade the oil over time [34, 37]. Store it in a cool, dark place, away from heat sources like stoves or direct sunlight.

Refrigerating your infused oil can extend its shelf life, though it may cause the oil to thicken. Avoid frequent temperature changes, as they can affect the oil's quality [35, 37]. For homemade infusions, freshness is key. If you’ve used fresh herbs, refrigerate the oil immediately and aim to use it within a week. Dried herb infusions, on the other hand, can last 2–4 weeks when stored in an airtight glass container [10, 38, 39].

Making small batches is a smart way to ensure your oil stays fresh and flavorful. Minimize exposure to light, even from fluorescent bulbs, and label your container with the date and ingredients to track its freshness [35, 37].

If you notice any signs of spoilage - such as a bright yellow color, off-putting odors, or a bitter taste - discard the oil. As Susan Stillson, Senior Culinary Development Chef at Whole Foods Market, explains:

"The best indicator your olive oil is bad is not the expiration date on the bottle; it's your own sense of smell and taste".

With the right storage practices, your infused olive oil will be ready to elevate your cooking whenever inspiration strikes.

Cooking Uses

Herb-infused olive oil is a quick and delicious way to add depth to your dishes. Drizzle it over scrambled eggs, roasted potatoes, or fresh pasta. Use lemon-infused oil to brighten meats and vegetables, or pair basil-infused oil with balsamic vinegar for a one-of-a-kind salad dressing.

For a creative twist, try drizzling your infused oil over freshly popped popcorn with a sprinkle of sea salt. It’s also fantastic for roasting vegetables, adding flavor to soups and cream-based sauces, or mixing into homemade vinaigrettes.

Don’t forget dessert! A touch of lemon-infused olive oil can enhance pound cake batter, while basil-infused oil combined with balsamic vinegar makes a surprising and delightful dressing for fruit salads. Since infused oils pack a punch, start with a light drizzle and adjust to suit your taste.

Conclusion: Improve Your Cooking with Herb-Infused Olive Oil

With just five straightforward steps, you can create herb-infused olive oil that takes your meals from ordinary to extraordinary. This simple addition brings bold, homemade flavors to your dishes.

The key to great infused oil lies in starting with high-quality extra virgin olive oil (EVOO). A premium option, like Big Horn Olive Oil, not only delivers a rich, full-bodied taste but also includes over 30 antioxidants that help preserve the fresh flavors of your herbs while offering added health perks.

Feel free to get creative with your herb combinations! Classic blends like rosemary, thyme, and oregano are perfect for Italian-inspired dishes. Lemon thyme can bring a zesty lift to fish recipes or chicken piccata [29, 45]. For something with a kick, dried chipotle peppers add a smoky heat [29, 45], while basil and garlic create a Mediterranean flair.

These infused oils are incredibly versatile. Drizzle them over fresh pasta, mix them into salad dressings, or serve them as a dip for crusty bread. They're also great for low to medium-heat cooking (under 375°F) and can even replace cream-based sauces to cut down on calories and saturated fat. Just remember, a little goes a long way - these oils are packed with flavor.

FAQs

How can I safely make and store herb-infused olive oil to avoid bacterial growth or botulism?

To make herb-infused olive oil safely, stick to using dried herbs rather than fresh ones. Dried herbs contain less moisture, which helps lower the chance of bacterial growth. Before you begin, make sure to sterilize all your tools and containers to keep everything clean and safe. Once your oil is ready, transfer it to an airtight container and refrigerate it right away.

For optimal safety, consume the infused oil within 4 days, or freeze it if you need to store it longer. Don’t forget to label the container with the preparation date to keep track of its freshness. Following these steps will ensure your herb-infused olive oil is both flavorful and safe to use.

How should I store herb-infused olive oil to keep it fresh and flavorful?

To keep your herb-infused olive oil tasting its best, store it in dark glass bottles to block out light. Keep these bottles in a cool, dark place, ideally where the temperature stays below 70°F, to avoid heat damage. If you've used fresh ingredients like herbs or garlic in your infusion, refrigeration is a must - set your fridge to 40°F or lower. This helps maintain the oil's freshness and safety.

Plan to use these oils within 1 to 2 months for peak flavor, and always inspect them before use. Watch out for signs like an odd smell, cloudiness, or separation, which could indicate spoilage. With proper storage, your infused olive oil will stay flavorful and safe to enjoy!

Is herb-infused olive oil suitable for cooking at high temperatures, or should it be used differently?

Herb-infused olive oil shines when used for low to medium heat cooking or as a flavorful finishing touch. Exposing it to high heat can weaken the delicate herb flavors and compromise the oil's quality. To make the most of it, try drizzling it over salads, roasted veggies, or prepared dishes. This way, you can elevate the flavor without subjecting the oil to unnecessary heat.

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• Cold Infusion Basics for Herb Oils