Thursday, September 23, 2010

Herb Infused Olive Oil

I gave this a try for the first time for a table I did this week and I thought I would show you how to make it.  

 I had these herbs growing in my garden so I just went outside and snipped for the recipe as follows.
Italian Herb Infused Olive Oil
6 fresh basil leaves
2 sprigs of thyme
2 sprigs of rosemary
2 sprigs of oregano
1 1/2 cup of olive oil

Just rinse your herbs, pat dry, and mix into the olive oil.  It will keep refrigerated 2-3 days.   You can use this as a base to salad dressings, in recipes instead of seasonings, or drizzle it on bread.  It is meant to be concentrated so a little goes a long way.  Note: if I made it again I would use less rosemary.  It is the strongest flavored herb and it seemed to over power the other flavors. This was the first time I had tried to make this so it was trial and error.  Recipe source is

I will link to :
Foodie Friday at Designs by Gollum 
Go and visit Michael Lee and check out all of the great recipes.


Heaven's Walk - said...

Hey Sherry! Hubby and I love using herbed oil at the table! He even uses it when he's cooking. Our favorite way is to dip our French bread in it with a bit of parm cheese. Mmmmmmm! The oil makes a great Christmas gift, too! :)

xoxo laurie@heavens-walk

Yvonne @ StoneGable said...

You made something that has me so interested! I love herb infused oils. Thank you for the great instructions and the beautiful images. I have so many herbs to use before they are nipped by cold weather... this would be perfect. My family loves a good crusty piece of bread and some great oil.
Thanks so much!

gabraj said...

Dziekuję za przepis na oliwę. Smakuje bosko i wygląda wspaniale. Pozdrawiam - Gabriela

La said...

Thanks for sharing this recipe. Have a great weekend! La

Anonymous said...

I've always wanted to do this. Now I am re-inspired. Thanks for sharing.


Sue (Someone's Mom) said...

I have basil, thyme and rosemary growing out there...why didn't I think to try this sooner?