Herb-Infused Olive Oil Recipes For Fall

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Now that fall is on its way, it’s time to start thinking about all of those indoor activities that we love so much – especially cooking. This year we’re taking cooking up a notch by replacing our typical olive oil with a whole bunch of herb-infused olive oils.

When it comes to infusing oils, there are two ways to do it. One is easier, but takes up to two weeks before the oil is ready. The other can be done in about two hours.

1. First, wash your ingredients and let them dry out overnight to avoid bacterial growth. Gently bruise your herbs to expose their oils, then place them in a glass jar. Fill the rest of the jar with olive oil and seal with a tight lid. Let the jar sit in a cool, dark area for 1-2 weeks. You can taste the oil every few days to see how it’s coming along!

2. The quicker way involves a stove. First, crush your herbs to release their oils. In a small saucepan over medium heat, bring the olive oil to a simmer. Add the herbs and steep for two minutes. Turn off the heat, cover your pan, and let sit for about two hours. Strain the oil with a mesh strainer and pour into a glass bottle.

Herb-Infused Olive Oil 3

Here are three of our favorite herb combinations to try!

Chive & Dill

Herb-Infused Olive Oil 4

Rosemary, Sage, & Anaheim Pepper

Herb-Infused Olive Oil

Oregano, Thyme, & Olives

Herb-Infused Olive Oil 5

Have you ever infused your own olive oil? Let us know which herbs you like to use!

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Comments

meg -September 5, 2013, 9:04AM

These sounds delightful! I love anything with rosemary in it!

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jergs -September 5, 2013, 9:14AM

why would you infuse olive into olive oil

Juliette Laura -September 5, 2013, 12:45PM

Yes I always infuse olive oil! It gives such an incredible flavor! My father and I did this all summer, espeically using Rosemary, Sage, Oregano, and some with Red spicy Pepper. Your versions look wonderful, and I will have to try them!

xo, Juliette Laura
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Naomi -September 5, 2013, 5:20PM

These could make lovely harvest season gifts (or maybe I’ll even try some of these out for the holidays,,,just thinking ahead). Love the idea! These can be especially expensive bought if bought in a gourmet grocery store. Cool diy alternative. Must try!

Goober -September 7, 2013, 8:13AM

Basil, tarragon and lemongrass is a favourite of mine. The basil gives it some herby depth, and the tarragon and lemongrass lift it perfectly with a slight lemony tang.

lucia m -September 7, 2013, 12:32PM

these look amazing, but whats the shelf life on em? I tried just simple rosemary and it began “pussing” and just rotting after 10 days. :( how can i make these infused oils last longer..?

Carolyn -September 7, 2013, 3:11PM

Be aware please, that adding anything to the oil containing water or moisture (ie garlic, peppers, citric peel) can promote botulism growth.
These oils should be used within a week.

Lisa -October 24, 2013, 12:53PM

Can you tell me the shelf life of the infused oil?

Thomas Sheridan -January 13, 2014, 7:15AM

I love infused olive with red pepper, rosemary and garlic. Your way of infuseing olive oil looks very intresting. I will surely try this once.

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