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Italian Herb Infused Olive Oil

Italian Herb Infused Olive Oil

  • Prep

  • Ready In

Carol

Olive oil with Italian herbs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
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Reviews

MTH913
192
12/9/2005

This oil is wonderful! I would like to ask why it needs to be used in 2 to 3 days? I thought oil could be used over a much longer period of time. Does it need to be stored in the refrigerator? I would like to make some as gifts and I would need to get started. Thank you for this recipe.

A-NET
119
12/23/2006

FANTASTIC flavor! I made this for Christmas gifts with "Jo's Rosemary bread" in the bread machine. All the flavors melded so great! I read up on oil infusion and chose to do a heat infusion. The risk of food poisioning goes down if you heat the herbs. Something about the fresh herbs having water content that causes botchilism. That's why you should use it quickly. The heating makes it last a bit longer but still in the fridge. I bought oil bottles with spouts and sealing wax and dipped them in red wax to seal them for gifts. They were pretty with the red wax, jingle bell, red raffia ribbon and sprig of rosemary inside the bottle with the oil. Very nice!

VORCHA
116
9/11/2006

This is to die for! My one and only change was to add 2 cloves garlic to the oil. I use this for everything: instant marinade for chicken and pork, drizzle over salads, dipping oil for bread...the list goes on and on. And actually, I found this is still good for up to 4 weeks if you store it in the fridge. The oil will get a little cloudy but once you bring it back to room temperature the cloudiness will go away. The flavor will get more intense as the oil ages, so be warned if you add garlic or any spicy flavorings.