Herbs can be used to make wonderful flavoured oils. This is a great thing to do if you have any herbs that need using up of if you just need to give your herbs a trim. Infused herb soils are delicious for browning and frying food, but also add extra depth and flavour to dishes, from stews to salad dressings.
How to make a herb oil
It’s best to use extra-virgin olive oil for your herb oil. Use either a single herb or mix a few together to create a blend. Here, we’ve used rosemary and garlic, but basil, thyme, sage or oregano will also give great flavours. Chillies and spices like coriander or fennel seeds are make great oil infusions, too.
Always sterilise your jar or bottle thoroughly and use your infusion within six months. Never use oil that has changed colour or develops a bad smell – herb oils can go off – it’s best to discard these and make a fresh batch.
You Will Need
- Extra virgin olive oil
- Herbs, e.g. basil, coriander, chives, rosemary, parsley
- Sterilised bottle
Step 1
Take a sterilised jar or bottle and add rinsed but dry herbs to it. Depending on the size of your bottle and flavour preferences you may need more or fewer herbs than we’ve used here. It can be a bit experimental to begin with, but you’ll soon find the right quantity of herbs to use to create the flavour you’re after.
Step 2
Pour the oil carefully into the container so it covers the ingredients. Fasten the lid securely. Store the oil somewhere cool for a couple of weeks before trying. If it’s to your taste then you might want to strain out the ingredients and rebottle just the oil – although there’s not much point if you’re going to use it quickly. Once opened, keep it in a cool place and use within six months.
