Infused olive oil with herbs is a wonderful way to enhance the aroma and taste of your dishes. It's perfect for cooking and salad dressings alike. The process of making aromatic oil at home is quite simple, but it’s important to keep some safety tips in mind for storage. Follow these steps to learn how to properly infuse olive oil.

Part 1

Step 1: Choose the Right Bottle for the Oil.

Step 1

  • You'll need a bottle with a tight lid.
  • Corked bottles are ideal since metal lids can rust over time, affecting the oil's flavor.
  • Thoroughly wash the bottles with soap and hot water, then let them dry completely in the sun or overnight. This helps eliminate excess moisture.

Step 2: Select Herbs for Infusion.

Step 2

  • Decide on the herbs based on your preferences and how you plan to use the oil. Recommended herbs include thyme, rosemary, sage, basil, and oregano.
  • You can use both fresh and dried herbs, but if using fresh herbs, be sure to dry them further to avoid bacterial growth.
  • Typically, oil is infused with one type of herb, but feel free to experiment with different flavors to suit your taste.

Step 3: Rinse and Dry the Herbs Thoroughly.

Step 3

  • You can dry the herbs by leaving them in the sun for a few hours or spreading them on a baking sheet and heating them in the oven on low for a few minutes.
  • Make sure to dry the herbs before adding them to the olive oil to prevent bacterial growth. While bacteria do not reproduce in pure olive oil, moisture from fresh herbs or garlic can create a suitable environment for them.

Step 4: Mix the Herbs with Olive Oil.

Step 4

  • Start by placing the dried herbs at the bottom of the bottle. Then, using a funnel, carefully pour the oil on top, filling the bottle almost to the brim.
  • An alternative method is to heat the olive oil with the herbs on the stove, which helps to quickly blend the flavors and prevents bacterial growth. Afterward, strain out the herbs.

Step 5: Seal the Bottle and Let it Sit for a Week in a Cool, Dry Place.

Step 5

  • The oil will quickly absorb the herb flavors, which will intensify over time.
  • Store the infused oil in the refrigerator and use it within a week if you added fresh herbs or other flavorings like garlic, lemon, or pepper.
  • If you used dried herbs, the oil can be stored longer—from several weeks to a few months—but be sure to discard it as soon as you notice any signs of spoilage.

Step 6: Enjoy Your Infused Oil!

Step 6