Herb Oil Recipes: Delicious and Easy to Make

If you’re looking to add a burst of flavor to your dishes, herb-infused oils are a great way to do it. Herb oil recipes are easy to make and can be used in a variety of dishes. Whether you’re looking to drizzle it over a salad, use it as a marinade, or add it to your favorite pasta dish, herb oil is a versatile ingredient that can add a pop of flavor to any meal.

Making herb oil is a simple process that involves infusing oil with fresh herbs. You can use a variety of herbs, including basil, thyme, rosemary, and oregano, to name a few. The process involves heating the oil and herbs together, then straining out the herbs to create a flavored oil. Herb oil can be made with a variety of oils, including olive oil, sunflower oil, and grapeseed oil.

Using herb oil in your cooking can elevate your dishes to the next level. Herb oil can be used to add flavor to soups, sauces, and marinades. It can also be drizzled over grilled meats, roasted vegetables, and salads. With a variety of herbs and oils to choose from, the possibilities for herb oil recipes are endless.

pouring oil in a bottle.

Basics of Herb Oil Infusion

Making your own herb-infused oil is a great way to add flavor and health benefits to your cooking and personal care products. Here are some basics to get you started.

Choosing Your Base Oil

The first step in making herb-infused oil is selecting your base oil. Some of the most commonly used oils include olive oil, coconut oil, sweet almond oil, and jojoba oil. Each oil has its own unique properties and can be used for different purposes. For example, olive oil is great for cooking and has a long shelf life, while sweet almond oil is often used in skincare products due to its moisturizing properties.

When selecting your base oil, it’s important to choose a high-quality oil that is fresh and free from any rancidity or off flavors. Look for oils that are cold-pressed and unrefined, as these types of oils retain more of their natural nutrients and flavor.

Selecting the Right Herbs

The next step is selecting the right herbs for your infusion. You can use fresh or dried herbs, but dried herbs are often preferred as they contain less water and are less likely to spoil. Some popular herbs for infusing oil include rosemary, thyme, basil, lavender, and peppermint.

When selecting your herbs, it’s important to choose high-quality herbs that are free from any mold, mildew, or insect damage. You can also mix and match herbs to create your own unique blends, but be sure to choose herbs that complement each other in flavor and aroma.

Once you have chosen your base oil and herbs, you are ready to start infusing your oil. With a few simple steps, you can create your own flavorful and nutritious herb-infused oil that can be used for cooking, skincare, and more.

bundles of herbs on a cutting board.

Preparation Techniques

When it comes to making herb oil, there are two main preparation techniques: cold infusion and hot infusion. Each method has its own unique benefits and drawbacks, so it’s important to understand the differences between them before deciding which one to use.

Cold Infusion Method

The cold infusion method is the easiest and most straightforward way to make herb oil. To prepare herb oil using this method, simply combine your chosen herbs and oil in a jar, and let it sit for several days to infuse. This method is ideal for delicate herbs that can be damaged by heat, such as basil, cilantro, and parsley.

To make cold-infused herb oil, follow these steps:

  1. Choose your herbs: Choose fresh herbs that have been washed and dried thoroughly. You can use a single herb or a combination of herbs, depending on your preference.
  2. Select your oil: Choose a high-quality oil with a mild flavor, we recommend olive oil.
  3. Combine the herbs and oil: Fill a jar with your chosen herbs and pour in enough oil to cover them completely.
  4. Infuse the oil: Seal the jar tightly and let it sit in a cool, dark place for several days, shaking it occasionally to help the herbs infuse into the oil.
  5. Strain the oil: After several days, strain the oil through a cheesecloth or fine-mesh strainer to remove the herbs.
pouring basil through a strainer.

Hot Infusion Method

The hot infusion method involves heating the herbs and oil together to extract the flavors and beneficial compounds from the herbs. This method is best for hardier herbs that can withstand heat, such as rosemary, thyme, and oregano.

To make hot-infused herb oil, follow these steps:

  1. Choose your herbs: Choose fresh herbs that have been washed and dried thoroughly. You can use a single herb or a combination of herbs, depending on your preference.
  2. Select your oil: Choose a high-quality oil with a mild flavor, such as olive oil.
  3. Heat the oil: Pour the oil into a saucepan and heat it over low heat until it reaches a temperature of around 140°F.
  4. Add the herbs: Add your chosen herbs to the oil and let them simmer for 20-30 minutes, stirring occasionally.
  5. Strain the oil: After the herbs have infused into the oil, strain the mixture through a cheesecloth or fine-mesh strainer to remove the herbs.

Both the cold infusion and hot infusion methods can be used to create delicious and flavorful herb oils that can be used in a variety of dishes. Experiment with different herbs and oils to find your favorite combinations.

oil in a pan.

Herb Oil Recipes

Herb-infused oils are a great way to add flavor to your dishes. They are easy to make and can be stored for several weeks. Here are three classic herb oil recipes that you can try at home.

Classic Basil Oil

Basil oil is a classic green herb oil that is perfect for drizzling over pasta, pizza, or salads. Here’s how you can make it:

Ingredients:

  • 1 cup fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper, to taste

Instructions:

  1. Wash the basil leaves and pat them dry.
  2. In a blender or food processor, blend the basil leaves and olive oil until smooth.
  3. Season with salt and pepper to taste.
  4. Store in an airtight container in the refrigerator for up to 2 weeks.

Uses for Classic Basil Oil: Homemade basil olive oil showcases summer’s sweet leafy herb infused into fruity extra virgin oil through slow steeping. The resulting condiment brightly punches up egg dishes, salad dressings, veggie dips, pasta, seafood and more as a vivid finishing touch. Whisk just droplets into gazpacho garnishes or vinaigrettes, pool under Caprese salads for visual flair, or lightly drizzle atop flatbreads and pizzas headed for the oven. Wherever fresh basil belongs, this infused oil amplifies the signature peppery herbal quality in vivid concentrated form.

Fresh basil in a bowl with oil.

Rosemary Garlic Oil

Rosemary garlic oil is a versatile herb oil that can be used in marinades, dressings, or as a flavorful cooking oil. Here’s how you can make it:

Ingredients:

  • 1 cup extra-virgin olive oil
  • 4 garlic cloves, peeled and minced
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste

Instructions:

  1. In a saucepan, heat the olive oil over medium heat.
  2. Add the minced garlic and rosemary sprigs and cook for 5 minutes.
  3. Remove from heat and let cool.
  4. Strain the oil into a clean glass jar.
  5. Season with salt and pepper to taste.
  6. Store in the refrigerator for up to 2 weeks.

Uses for Rosemary Garlic Oil: A versatile way to incorporate delicious herby garlic flavor into dishes is by using homemade rosemary garlic oil. A few tablespoons enhance the essence of sautéed and roasted vegetables remarkably. Toss hearty wedges of potatoes or carrots with a bit of the oil before roasting for incredible depth and aroma. You can also brush it onto loaves of bread or baguette slices before broiling to make the easiest garlic bread ever. Beyond veggies and breads, a touch of the infused oil whisked into salad dressings or pasta sauce imparts that sweet floral garlic pepperiness in a bright balance. No matter the recipe, this infused oil amplifies its starring flavors of rosemary and garlic for maximum impact.

Rosemary sprig in oil in a bottle.

Sage Infused Oil

This aromatic green-hued oil captures the woodsy, herbal essence of fresh sage through long steeping in extra virgin olive oil. Slow infusion fully extracts the antioxidant polyphenols and savory flavor. Here’s how you can make it:

Ingredients:

  • 1 cup fresh sage leaves, loosely packed
  • 2 cups extra virgin olive oil

Directions:

  1. Gently rinse and pat dry fresh sage leaves.
  2. Place leaves evenly into a glass jar with lid. Pour over olive oil until leaves are fully submerged.
  3. Seal jar tightly. Store in a cool, dark place, shaking gently once a day for 2 weeks.
  4. Strain oil through cheesecloth or fine mesh sieve. Compost sage leaves.
  5. Store infused olive oil in an airtight container.
  6. Store in the refrigerator for up to 2 weeks.

Uses for Sage Olive Oil: This versatile oil has many savory applications like salad dressings, drizzling over warm pasta or soups, sautéeing garlic and veggies, or brushed onto chicken or steak before grilling. Also wonderful for dipping crusty bread, incorporated into compound butter, or creating herby oils for dipping.

Sage oil in a glass bottle with a sage bundle on a cutting board.

Try these classic herb oil recipes to add a burst of flavor to your dishes. Experiment with different herbs and spices to create your own unique herb-infused oils.

Usage Ideas

Herb-infused oil can be used in a variety of ways to add flavor and depth to your dishes. Here are a few usage ideas to get you started:

Salad Dressings

Herb oil is a great way to add flavor to your salad dressings. Simply mix it with vinegar or lemon juice, and a pinch of salt and pepper to create a delicious dressing. You can also use herb oil as a base for creamy dressings, like Caesar or ranch. Try mixing it with mayonnaise, sour cream or yogurt for a tangy and flavorful dressing.

Marinades and Sauces

Herb oil can be used as a marinade for meats, fish, and vegetables. Simply brush it on before grilling, roasting or baking to add flavor and moisture to your dishes. You can also use herb oil as a base for sauces, like pesto or chimichurri. Mix it with nuts, cheese, and other ingredients to create a delicious and versatile sauce.

Dips and Spreads

Herb oil can be used as a dip or spread for bread, crackers, and vegetables. Simply mix it with cream cheese, hummus, or yogurt for a flavorful and healthy dip. You can also use herb oil as a spread for sandwiches, wraps, and burgers. Try mixing it with mayonnaise, mustard, or ketchup for a tasty and unique spread.

Overall, herb-infused oil is a versatile ingredient that can be used in many ways to add flavor and depth to your dishes. Experiment with different herbs and oils to find your favorite combinations, and enjoy the delicious flavors of herb oil in your cooking.

infused oil dip in a bowl.

Storage and Preservation

When it comes to storing and preserving these herb oil recipes, there are a few things to keep in mind to ensure that the oil stays fresh and flavorful for as long as possible.

Refrigeration Tips

Herb oil can be stored in the refrigerator to help extend its shelf life. To do this, simply transfer the oil to an airtight container and place it in the refrigerator. Make sure to label the container with the type of oil and the date it was made.

It’s important to note that herb oil stored in the refrigerator may solidify or become cloudy over time. This is completely normal and does not indicate that the oil has gone bad. Simply let the oil come to room temperature before using it, and it should return to its normal consistency.

Shelf Life Considerations

The shelf life of herb oil can vary depending on a number of factors, including the type of herbs used, the quality of the oil, and the storage conditions. In general, herb oil should be used within 2-4 weeks of being made.

To help extend the shelf life of your herb oil, consider the following tips:

  • Use high-quality oil: Start with a high-quality oil, such as extra-virgin olive oil or avocado oil. This will help ensure that your herb oil has a good flavor and aroma.
  • Keep it airtight: Store your herb oil in an airtight container to prevent air and moisture from getting in and spoiling the oil.
  • Use fresh herbs: Use fresh herbs that are free of mold or other signs of spoilage. Wash and dry the herbs thoroughly before using them in your oil.

By following these tips, you can help ensure that your herb oil stays fresh and flavorful for as long as possible.

Rosemary bundle on a cutting board.

Whether cooking with leftover garden herbs or dry spice pantry staples, capturing potent plant flavors through quality oil infusion removes food waste while elevating dishes deliciously. Using a bowl for chopping then large saucepan for heating carrier oils like olive at a gentle medium-low temp with washed herbs fully submerged maximizes extraction. Then simply strain the herb oil infusion through cheesecloth or coffee filters into thoroughly cleaned glass jars after cooling for storage up to 2 weeks. Add 2 tablespoons of this extra flavor powerhouse atop salads or emulsify into your favorite salad dressings. For best quality and optimal olive oil infusion recipes, incorporate good herbs, cook gently with minimal water, strain well and refrigerate once cool.

Hopefully these techniques in this, herb oil recipes post help you create versatile, vibrant infused oils to elevate your cooking with herbaceous freshness year-round! Feel free to share any recipe revelations, favorite oil combinations, or simple usage ideas as you discover new possibilities. There’s so much flavor possibility – now that you have fundamental methods covered, get creative channeling herbs in your kitchen!

My signature. A drawing of me sitting with a cup of coffee and a rosemary topiary next to me.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *