Herb infused oil
Infused oils are a great way to add flavour to cooking and to use as a dip for fresh artisan bread. As well as herbs, you can use other plant-based ingredients.
On this page:
  • Olive oil
  • Bottle or jar as a container
  • Cooking thermometer (optional)
  • Frying pan
  • Any number of the ingredient suggestions outlined below
  • Basil, rosemary, tarragon, thyme, sage, oregano
  • Chillies
  • Chives
  • Citrus fruits (use the zest and small strips of peel from an orange, a lemon or a lime)
  • Cloves
  • Fennel
  • Ginger
  • Lemon balm
  • Marjoram
  • Mustard seeds
  • Peppercorns
  • Shallots
  • Sundried tomatoes
  • Rose
Chilli oil herb

In this method we will use thyme, rosemary, garlic and peppercorns, but you can choose your own ingredients from the list above.

  1. Pour a bottle of a light variety, high quality olive oil into a pan that is at least twice as deep as the oil when it is in the pan.
  2. Add a small bunch of fresh thyme and some small sprigs of rosemary that have been washed and dried thoroughly. This is important as herbs may have come into contact with soil.
  3. Add two cloves of garlic and some peppercorns.
  4. Heat the oil up to 120ºC. Use a cooking thermometer to be accurate.
  5. Steep this mixture at this temperature for 10 minutes but make sure that the garlic does not burn. Do not ‘fry’ the herbs in the oil as this will make them crispy.
  6. Set the pan aside to cool completely.
  7. Decant the oil into a suitable bottle (the original olive oil bottle is fine), or clean jars with airtight lids.
  8. Label the bottle with the contents and the date. The infused oil can be used immediately, stored on a shelf for up to 30 days or in the fridge for 90 days.

Creating herb-infused oils is something fun you can experiment with, trying out different combinations to see which you like the most. They also make a great gift for family and friends. Happy infusing!

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