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How to Infused Olive Oil with herbs Recipe:

How to infuse olive oil


  • 1 cup extra virgin olive oil

  • 3-4 sprigs fresh rosemary

  • 2-3 sprigs fresh thyme

  • 1 handful fresh basil leaves

  • 2-3 cloves garlic, peeled and crushed

  • 1 teaspoon black peppercorns

  • Optional: 1 teaspoon red pepper flakes (for a hint of heat)


Prepare Herbs:

  • Rinse and pat dry the fresh herbs. Bruise the rosemary and thyme slightly to release their flavors.

Combine Ingredients:

  • In a clean, dry glass jar or bottle, combine the olive oil, fresh rosemary, thyme, basil, crushed garlic, black peppercorns, and optional red pepper flakes.

Heat Olive Oil:

  • In a small saucepan, warm the olive oil over low heat. You want it to be warm but not boiling. This helps to infuse the flavors more effectively.

Infuse the Oil:

  • Pour the warm olive oil over the herbs in the jar. Make sure the herbs are fully submerged. Allow the mixture to cool to room temperature.

Seal and Store:

  • Seal the jar tightly and store it in a cool, dark place for at least 24 hours to allow the flavors to meld.

Strain the Oil:

  • After 24 hours, strain the oil to remove the herbs and any solid particles. You can use a fine-mesh strainer, cheesecloth, or a coffee filter.

Transfer and Store:

  • Transfer the infused oil to a clean, dry bottle or jar. Seal it tightly and store it in the refrigerator to extend its shelf life.


  • Use your herb-infused olive oil to drizzle over salads, grilled vegetables, pasta, or as a dipping oil for crusty bread. Don't forget to store the oil in the refrigerator to prevent spoilage.

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