How to Make Everyday Herb Oil
This herb infused olive oil makes a great base for a vinaigrette or a simple seasoning for fish, chicken, or vegetables. For this recipe, I use a combination of parsley, oregano, rosemary, and thyme, but you should feel free to experiment with whatever herbs you have on hand or growing in your herb garden.
Find this recipe and more in our cookbook Whole Cooking and Nutrition!
10 min prep time
32servings
1 tbsp
Print Recipe >
Step-By-Step Instructions:
- Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set it nearby.
- Add the parsley, oregano, rosemary, and thyme leaves to the boiling water. Blanch the herbs for 10-15 seconds, then immediately remove the herbs with a slotted spoon and transfer them to the ice water. After a few seconds, remove the herbs from the ice water with a slotted spoon and pat them dry with paper towels.
- In a blender or food processor, puree the blanched herbs with the olive oil.
- Pour the herb oil into a dark-colored glass bottle or jar with a tight-fitting lid, seal the container, and set in a cool, dark place (such as your pantry) to infuse for at least 5 days. After it has been fully infused, keep the oil in the refrigerator for up to 1-2 weeks. Or freeze the herb oil in ice cube trays for future use. (Note that each ice cube is 2 tablespoons of oil.)
Nutrition facts
32 Servings
-
Serving Size
1 tbsp
-
Amount per serving
Calories
120
- % Daily value*
-
Total Fat
14g
18%-
Saturated Fat
1.9g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
0mg
0% -
Total Carbohydrate
0g
0%-
Dietary Fiber
0g
0% -
Total Sugars
0g
-
Dietary Fiber
-
Protein
0g
-
Potassium
5mg
<1%
Ingredients
extra-virgin olive oil
2 cup
fresh thyme (stems removed and discarded)
6 sprig
fresh rosemary (stems removed and discarded)
2 sprig
fresh oregano (stems removed and discarded)
4 sprig
fresh parsley
1 cup