Herbes de Provence Infused Olive Oil Recipe
Herbes de Provence infused olive oil is an easy way to bring the flavors of southern France into your kitchen. This simple recipe combines extra virgin olive oil with herbs like thyme, rosemary, oregano, and lavender for a fragrant, flavorful oil perfect for cooking, marinades, or bread dipping. Here's what you need to know:
- Ingredients: Use 2 cups of high-quality olive oil and 1/3–1/2 cup of dried Herbes de Provence. Optional additions include garlic, shallots, or peppercorns for extra depth.
- Methods: Choose between a slow infusion (1–2 weeks) or a heat method (24 hours) to create the oil.
- Storage: Keep in a dark, airtight container. Refrigeration extends shelf life to about 3 months; room temperature storage lasts 1–2 weeks.
- Uses: Drizzle over roasted vegetables, marinate meats, mix into dressings, or serve with bread.
This guide walks you through the process step-by-step, ensuring a safe and flavorful result.
Herbs de Provence: homemade!
What Is Herbes de Provence
Herbes de Provence is a traditional French blend of dried Mediterranean herbs that hails from Provence, France. The core ingredients typically include thyme, rosemary, marjoram, savory, and bay leaf. Over time, variations of the blend have introduced additional herbs like basil, fennel seeds, tarragon, mint, and lavender, though these extras aren't part of the original recipe.
Each herb in the mix brings its own character: thyme adds an earthy, minty touch; rosemary delivers a bold, pine-like aroma; marjoram contributes a gentle sweetness; savory brings a peppery edge; and bay leaf ties everything together with its deep, aromatic presence. When combined, these herbs release their essential oils, creating a fragrant blend that embodies the heart of Provençal cuisine. This versatile mix is perfect for enhancing salad dressings, marinades, roasted vegetables, and Mediterranean dishes like fish and poultry.
Knowing the origins and composition of Herbes de Provence is key to using it effectively, especially when it comes to making infused oils.
Fresh vs. Dried Herbs
When it comes to infusing Herbes de Provence into oil, the choice between fresh and dried herbs makes a big difference in both flavor and practicality. Dried herbs are the go-to option for this blend, and for good reason. They’re more concentrated, require less preparation, and infuse much faster. For example, you’d typically use about 1/3 cup of dried herbs for every 2 cups of olive oil. With gentle heat, the infusion process takes just 1 to 5 hours. Plus, dried herbs are naturally more shelf-stable since they don’t contain moisture.
Fresh herbs, on the other hand, require a larger quantity - about 1 cup of chopped fresh herbs per 2 cups of olive oil - and take longer to infuse, often needing 1 to 2 weeks. While fresh herbs can create a lighter, more delicate flavor, their moisture content raises the risk of bacterial growth, such as botulism. Because of this, fresh herb infusions must be refrigerated and used quickly, usually within 1 to 2 weeks.
For Herbes de Provence, dried herbs are especially fitting since the blend is traditionally made with dried ingredients. The drying process intensifies their essential oils, which is exactly what you want for a flavorful infused oil. If you’re using the heat method, keep the temperature low - around 100°F - to preserve the herbs’ flavor and nutrients. Also, make sure the herbs are fully submerged in the oil by at least 2 inches to ensure proper infusion and minimize contamination risks.
Ingredients and Supplies Needed
Making Herbes de Provence infused olive oil is simple, but the quality of your ingredients and tools makes all the difference. Starting with fresh, high-grade materials ensures a flavorful and aromatic result. Since infused oils concentrate flavors, any imperfections - like rancid oil, stale herbs, or poorly cleaned tools - will be more noticeable in the final product.
Required Ingredients
The foundation of great infused oil is extra virgin olive oil. Opt for a high-quality brand like Big Horn Olive Oil (https://bhooc.com), known for its freshness and flavor.
For the herbs, you'll need 2 to 4 tablespoons of Herbes de Provence blend for a small batch. Both store-bought and homemade blends work well, but make sure the herbs are fragrant and fresh - not dusty or stale. Traditional blends include thyme, rosemary, marjoram, savory, and oregano. Some variations add basil, fennel, tarragon, or a hint of culinary lavender.
To enhance the flavor, consider optional aromatics like 1 to 2 crushed garlic cloves, thin slices of shallot, and 1/2 to 1 teaspoon of whole black peppercorns (or a few cracks of freshly ground black pepper). These additions bring warmth and depth, perfect for drizzling over roasted vegetables, grilled meats, or bread. However, fresh ingredients like garlic and shallots introduce moisture, so strain them out entirely and refrigerate the oil to maintain safety and freshness.
For a balanced infusion, stick to a ratio of about 3 to 4 tablespoons of dried herbs per 2 cups of oil. This creates a flavorful oil that enhances dishes without overpowering them. You can scale the recipe up or down as needed while maintaining these proportions.
Now, let's look at the tools you'll need.
Required Supplies
You don’t need fancy equipment to make infused olive oil, but having the right tools ensures a smooth process and better results. Start with a small non-reactive saucepan made of stainless steel, enameled cast iron, or glass. These materials preserve the oil's flavor and prevent any unwanted metallic notes. Avoid reactive metals like aluminum or copper, as they can alter the taste or appearance of the oil.
A reliable thermometer is a must if you’re using the heat infusion method. It helps you maintain a gentle temperature - between 100°F and 180°F - so the herbs release their flavors without burning or oxidizing the oil. This controlled heat preserves the fruity notes of the olive oil and prevents bitterness.
To strain the oil, use a fine-mesh strainer or cheesecloth. This step removes any herb particles, producing a clear oil that lasts longer by reducing the risk of spoilage.
For storage, choose clean glass jars or bottles with tight-fitting lids. Dark glass or opaque tins are ideal because they protect the oil from light, which can cause oxidation and flavor loss. Make sure your containers are thoroughly cleaned and dried before use. Smaller bottles are great for preserving freshness, especially if you’re making infused oil for the first time. Don’t forget to label each container with the preparation date and ingredients so you can track its freshness and enjoy it at its peak.
How to Make Herbes de Provence Infused Olive Oil
You can choose between two methods to infuse olive oil with Herbes de Provence: a slow infusion (1–2 weeks) or a quick heat infusion (24 hours). The method you pick depends on your schedule and flavor preference. The slow method is perfect if you're planning ahead for a special occasion or making gifts, as it allows the flavors to develop more deeply. On the other hand, the quick method is ideal for when you need flavored oil in a pinch, like for a weeknight dinner or last-minute gathering.
Here’s how you can infuse your olive oil step by step.
Slow Infusion Method
Start with 2 cups of premium extra virgin olive oil for the best results. A mild to medium-intensity oil works well, as stronger oils might overpower the herbs. Using a high-quality olive oil, such as those from Big Horn Olive Oil, can enhance the final product with clean, fruity notes and a better overall aroma.
Add 1/3 to 1/2 cup of dried Herbes de Provence to a clean, dry glass bottle or mason jar filled with the olive oil. Make sure the herbs are fully submerged to prevent oxidation. If any herbs float, top off with more oil. Seal the jar tightly and store it in a cool, dark place. If using a clear jar, keep it in a dark cupboard or wrap it in a towel to protect the oil from light, which can degrade its quality.
Shake the jar daily to help the flavors infuse evenly. After about 5 to 7 days, taste a small sample by dipping a clean spoon or piece of bread into the oil. The flavor should be balanced and aromatic. If it tastes flat, let it infuse for a few more days. If it starts to taste too bitter or grassy, strain it immediately.
The oil typically reaches its peak flavor in 1 to 2 weeks. Once you're happy with the taste, strain the oil through a fine-mesh strainer into a clean bottle, discarding the herbs.
If you’re short on time, the quick heat method is a faster alternative.
Quick Heat Infusion Method
For a faster infusion, use 2 cups of premium extra virgin olive oil and warm it gently to speed up the process. Place the oil in a small stainless steel or enameled saucepan and heat it over low heat until it reaches 100°F - warm but not hot. Use an instant-read thermometer to monitor the temperature, and remove the pan from the heat once it reaches 95–105°F. Alternatively, you can use a water bath heated to 110–120°F for gentler warming, which reduces the risk of overheating.
Avoid letting the oil simmer or bubble, as high heat (above 212°F) can fry the herbs, leading to a burnt or bitter flavor. Overheating can also degrade the olive oil’s quality, so it’s better to stay on the cooler side.
Once the oil is warmed, stir in 1/3 cup of dried Herbes de Provence. You can also add optional aromatics like 1–2 crushed garlic cloves, thinly sliced shallots, or 1/2–1 teaspoon of whole black peppercorns. Ensure the herbs are fully submerged.
Allow the mixture to cool to room temperature, then transfer it - herbs and all - into a clean glass jar or bottle. Seal the container and let it steep for about 24 hours in a cool, dark spot. After steeping, strain the oil through a fine-mesh strainer lined with cheesecloth into a clean bottle. Press the herbs gently with the back of a spoon to extract more oil, but avoid crushing them, as this can cloud the oil and release bitterness.
If you’ve added fresh ingredients like garlic or shallots, refrigerate the finished oil and use it within 1 to 2 weeks to prevent spoilage. For dried-herb-only infusions, the oil can be stored in a cool, dark pantry, though refrigeration will extend its shelf life.
Tips for Both Methods
- Use thoroughly dried herbs and ensure all jars and bottles are completely dry to avoid introducing moisture, which can lead to microbial growth.
- Always use clean utensils when tasting or pouring the oil to keep it fresh and uncontaminated.
- Discard the oil if you notice any off smells, persistent cloudiness (even after warming slightly), or signs of fermentation.
With these steps, you can create a fragrant, homemade Herbes de Provence infused olive oil, perfect for enhancing your meals or gifting to friends and family.
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Storage and Shelf Life
Taking care of your Herbes de Provence infused olive oil is key to keeping it fresh and flavorful. By protecting it from light, heat, air, and moisture, you can enjoy your homemade infusion for as long as possible.
How to Store Infused Olive Oil
To start, use a dark glass bottle or jar with a tight-fitting lid. Shades like amber, cobalt blue, or dark green are ideal because they block light, which can speed up oxidation and make the oil go rancid. If you only have clear glass, you can store it in a dark cupboard or wrap it in a towel, but dark glass is a better choice for long-term protection.
Make sure your containers are completely dry before pouring in the oil. Even a small amount of water can encourage bacterial growth. Choose a bottle with a secure seal, like a flip-top, screw cap, or cork stopper, to keep air out and prevent the oil from degrading. Avoid plastic containers, as they can transfer unwanted flavors or chemicals to the oil over time.
For best results, store your infused oil in the refrigerator, especially if it contains plant materials like Herbes de Provence. Refrigeration slows down oxidation and microbial growth, which extends the oil’s shelf life. If the oil thickens or becomes cloudy in the fridge, just let it sit at room temperature for 10–20 minutes before using it.
If you prefer to keep the oil at room temperature, store it in a cool, dark pantry, away from heat sources like stoves, ovens, or windows. However, at room temperature, the oil should be used within 1–2 weeks, as warmth speeds up oxidation.
Always reseal the bottle tightly after each use to limit air exposure, and use clean utensils to avoid contamination. These steps not only maintain the oil's flavor but also ensure it stays safe to use.
How Long Infused Olive Oil Lasts
How you store your infused olive oil directly affects how long it will last. If refrigerated, homemade Herbes de Provence infused olive oil can stay fresh for up to 3 months. This applies regardless of whether you used the slow infusion or quick heat method. However, if you’ve included fresh ingredients like garlic or shallots, the shelf life drops to 1–2 weeks, even in the fridge, due to the higher moisture content, which increases the risk of bacterial growth.
Knowing when your oil has gone bad is essential. Rancid oil gives off a stale, crayon-like, metallic, or sour smell and tastes bitter or harsh. If it smells musty, fermented, or like wet cardboard, it’s time to discard it. Other red flags include cloudiness that doesn’t clear at room temperature, darkened color, visible mold, or gas bubbles. If you notice any of these, don’t taste the oil - just throw it out.
Before using your infused oil, take a moment to inspect it. If it looks, smells, and tastes normal, it’s safe to enjoy. But if you’re unsure, it’s better to make a fresh batch. Infused oils are quick and inexpensive to prepare, so there’s no need to take risks with spoiled oil.
For the best results, start with a high-quality Ultra Premium Extra Virgin Olive Oil, like those from Big Horn Olive Oil. Premium oils tend to have lower acidity and higher antioxidant levels, which can help them resist oxidation longer. That said, even the finest olive oil needs proper storage - refrigeration, dark glass, and airtight seals are all essential for keeping it fresh and safe.
Ways to Use Herbes de Provence Infused Olive Oil
Now that your infused olive oil is ready, it’s time to put it to good use. This oil brings the essence of southern France to your kitchen, adding herbal richness to both everyday meals and special dishes. It’s a simple way to elevate flavors without complicating recipes.
Everyday Cooking Ideas
With your infused oil stored and ready, here are some ways to incorporate it into your daily cooking routine:
Roasting vegetables is a fantastic way to showcase the oil’s flavor. Toss vegetables like potatoes, carrots, zucchini, bell peppers, or onions with 1–2 tablespoons of the oil, add a pinch of seasoning, and roast at 400–425°F until tender and crisp. For lighter vegetables like squash or asparagus, mix the oil with balsamic vinegar and roast at 375°F for a beautifully coated, flavorful result.
For marinating proteins, combine 1/4 cup of the infused oil with lemon juice or white wine vinegar, minced garlic, and a touch of salt. This marinade works wonderfully with chicken, pork, lamb, or fish. Let the meat or fish soak in the mixture for 30 minutes to a few hours before grilling or roasting. Alternatively, brush the oil directly onto chicken, lamb chops, or turkey skin before cooking for a golden, flavorful finish. A final drizzle after cooking enhances the aroma even more.
Egg dishes are another easy way to use this oil. Heat 1 tablespoon in a nonstick skillet over medium heat, sauté diced vegetables like mushrooms or green onions, then whisk your eggs with another tablespoon of the oil before cooking. A customer even used this oil to transform a shrimp omelet into a memorable breakfast.
For salad dressings, start with the infused oil as your base. Whisk together 3 parts Herbes de Provence olive oil with 1 part balsamic vinegar, a bit of Dijon mustard, salt, and pepper. This Provençal-style vinaigrette is perfect for mixed greens, tomato salads, or bean salads, delivering depth without requiring a long list of ingredients.
Bread dipping is perhaps the simplest use. Pour the oil into a shallow dish, sprinkle with sea salt or cracked pepper, and serve with warm baguette, ciabatta, or sourdough. It’s an effortless yet impressive appetizer.
To finish soups and stews, drizzle 1–2 teaspoons of the oil over each bowl just before serving. This keeps the herbal aroma intact, adding a fragrant touch to dishes like chicken soup, vegetable stew, or tomato-based sauces.
For snacks and sides, try drizzling the oil over freshly popped popcorn or warm roasted potatoes right after cooking. You can also use it as a base for stuffing by combining it with sautéed onions, celery, chicken stock, bread cubes, and grated apple for a flavorful twist.
Pairing with Other Ingredients
Pairing your infused oil with the right vinegar can elevate simple dishes into something special.
For example, combining Herbes de Provence olive oil with a 12-year-aged balsamic vinegar creates a rich flavor profile that works beautifully with roasted vegetables and salads. For a lighter option, try Sicilian lemon balsamic vinegar - the citrus notes perfectly complement the herbal infusion. A classic vinaigrette recipe includes 1/4 cup Sicilian lemon balsamic vinegar, 2/3 cup Herbes de Provence oil, 1 tablespoon raw honey, 1 minced garlic clove, 1/2 teaspoon Himalayan sea salt, and 1/4 teaspoon black pepper. Shake everything together in a cruet, and you’ve got a bright, balanced dressing.
Big Horn Olive Oil offers a range of balsamic vinegars from Modena, Italy, including citrus and floral options like grapefruit or lavender. These pair beautifully with Herbes de Provence oil to create aromatic vinaigrettes or glazes. Stick to a 3:1 oil-to-vinegar ratio, adjusting to taste. You can enhance these blends with Dijon mustard, honey, or garlic for added complexity.
For elegant appetizers, brush cantaloupe wedges with the infused oil, sprinkle with salt and pepper, wrap in prosciutto, and serve with fresh mozzarella and tarragon. You can also brush fresh figs with the oil and pair them with cured meats on a charcuterie board for a sophisticated touch.
The oil also shines in Mediterranean-inspired dishes. Use it in ratatouille, tapenade, or stuffed vegetables. It’s perfect for tomato-based sauces or recipes that call for a white wine reduction, replacing the need for additional herbs. The blend of thyme, rosemary, marjoram, basil, and fennel naturally complements ingredients like tomatoes, olives, garlic, and goat cheese.
Using a high-quality Ultra Premium Extra Virgin Olive Oil as your base - such as those from Big Horn Olive Oil - ensures your infused oil delivers the rich, clean flavors you expect. A fruity or grassy olive oil pairs best with the Herbes de Provence blend, letting the herbal notes shine in all your dishes.
Conclusion
Making your own Herbes de Provence infused olive oil at home is a fantastic way to ensure both quality and flavor. By starting with high-quality extra virgin olive oil (EVOO) packed with polyphenols and antioxidants, you’re not just enhancing taste - you’re also adding real health benefits. The robust character of a premium EVOO perfectly complements herbs like lavender, rosemary, and thyme, giving you a richer, more aromatic infusion than you’d get with lower-grade oils.
Whether you choose the slow infusion method for deeper, more complex flavors or the quicker heat method for convenience, the result is a versatile oil that elevates roasted vegetables, grilled proteins, salads, and even freshly baked bread. Plus, you’ll save time in the kitchen by avoiding the need to measure out multiple herbs every time you cook.
To keep your infused oil fresh, store it in a cool, dark place in an airtight glass bottle. Make small batches to maintain peak flavor, and discard the oil if it develops an off smell or becomes cloudy.
Once you’ve mastered the basics, the possibilities for experimenting with other flavor infusions are endless. Try combinations like garlic-rosemary, basil, or chili-garlic oils in small batches, following the same safety and storage guidelines to ensure success.
For the best results, consider using an Ultra Premium EVOO from Big Horn Olive Oil. Start with a small batch this week - drizzle it over roasted chicken, toss it with fresh greens, or pair it with crusty bread. Before you know it, you’ll be building a personalized collection of infused oils to suit every dish.
FAQs
How can I make sure my Herbes de Provence infused olive oil is safe to use and free from harmful bacteria?
To enjoy Herbes de Provence infused olive oil safely, a few simple precautions go a long way. Start by using fresh, clean herbs, and make sure they’re completely dry before infusing. Any moisture left on the herbs can encourage bacteria to grow, so this step is crucial.
Another tip is to gently heat the olive oil to about 180°F before adding the herbs. This step helps reduce the risk of contamination. Once your infused oil is ready, transfer it to a clean, airtight container and store it in the refrigerator. Aim to use it within 1-2 weeks to keep it fresh and safe. If you notice any strange smells, flavors, or changes in appearance, it’s best to toss it out.
For a truly flavorful infusion, start with a high-quality olive oil, like Ultra Premium Extra Virgin Olive Oil from trusted providers such as Big Horn Olive Oil. The better the oil, the better the final result.
Why is Herbes de Provence a great choice for infusing olive oil?
Herbes de Provence is a timeless herb blend known for its fragrant and aromatic qualities, making it a perfect addition to infused olive oil. This blend typically includes dried herbs such as thyme, rosemary, oregano, and marjoram, which pair effortlessly with the rich, natural flavor of olive oil.
When used in infused oil, Herbes de Provence creates a versatile ingredient that can elevate countless dishes. Whether you're drizzling it over roasted vegetables, mixing it into marinades, or using it to enhance salad dressings, its Mediterranean-inspired notes bring a touch of warmth and depth to your cooking. It's an excellent choice for anyone looking to experiment with homemade infusions.
Can I adjust the Herbes de Provence mix for my infused olive oil? What other herbs work well?
Herbes de Provence is a wonderfully adaptable herb blend, perfect for tailoring to your preferences. The classic mix usually features thyme, rosemary, oregano, marjoram, and savory. However, you can easily add your own spin by incorporating herbs like basil, tarragon, or even a touch of lavender for a floral note. For extra depth, consider including fresh or dried bay leaves or fennel seeds - they can elevate the flavor of your infused olive oil beautifully.
Try experimenting with small batches to discover a combination that suits your taste. Just make sure the herbs are thoroughly clean and completely dry before using them. This step helps preserve the quality and ensures your olive oil stays safe to enjoy.