Herb or Spice Infused Oil Recipe

Garlic and rosemary oil
Dave King (c) Dorling Kindersley / Getty Images
Prep: 10 mins
Cook: 0 mins
Infuse: 336 hrs
Total: 336 hrs 10 mins
Servings: 16 servings
Nutrition Facts (per serving)
121 Calories
14g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 121
% Daily Value*
Total Fat 14g 17%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use your favorite herbs or spices to flavor oils for dressings and cooking. Plan ahead to let oil steep for two weeks.

"The Encyclopedia of Herbs, Spices & Flavorings" by Elisabeth Lambert Ortiz


  • Your favorite herbs, and/or spices

  • Sunflower oil, safflower oil, or extra-virgin olive oil

Steps to Make It

It is easy to make herb- and/or spice-infused olive oils at home. They make wonderful gifts for all occasions.

  1. Gather the ingredients.

  2. Wash and dry your choice of herb branches and lightly bruise them to release flavor.

  3. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about two weeks.

  4. Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind. Less strongly flavored oils like sunflower oil and safflower oil work best to give a more prominent herb flavor. However, extra-virgin olive oil is also a good choice. If you begin with a monounsaturated oil such as olive oil or peanut oil, the infused oils should be refrigerated. These are highly perishable and can turn rancid quickly. You can also add garlic, but remove the garlic cloves after a couple of days so as to not overpower the flavor of the herbs. If you choose to leave the garlic cloves in the oil, be sure to refrigerate the oil to avoid the threat of botulism.

  5. Use your favorite combinations. Use the oils within two months. Use infused oils in salad dressings and marinades to enjoy the full flavor.

Herb Suggestions: thyme, basil, tarragon, summer savory, oregano, cilantro, marjoram, chervil, chives, dill, mint, parsley, bay leaf.

Spice Suggestions: cardamom, star anise, juniper, coriander seeds, nutmeg, cinnamon, cumin, cloves.

Recipe Source: by Elisabeth Lambert Ortiz (Dorling Kindersley, Inc.)
Reprinted with permission.