Herb or Spice Infused Oil Recipe
A simple method allows for crafting custom herb or spice-infused oils, ideal for dressings, cooking, or as a table condiment.
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Instructions
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Prepare herbs by washing, drying, and lightly bruising chosen branches.
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Place prepared herbs into a clean glass container, cover them with warmed oil, and seal tightly.
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Allow the oil to infuse in a cool, dark location for approximately two weeks.
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After two weeks, sample the oil; if a more robust flavor is desired, add additional fresh herbs and continue infusing for one more week.
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Decide whether to strain out the herbs or leave them in, acknowledging that leaving them will progressively strengthen the flavor.
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For monounsaturated oils (e.g., olive, peanut) or if garlic cloves are included and left in, refrigerate the finished infused oil to prevent spoilage and botulism risk.
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Utilize the infused oil within two months for culinary applications.