Herb Infused Oil
An easy recipe you can use to infuse herbs into oil easily add to your home cooking regimen
Equipment
- Mason Jar
- Pot
- waxed paper
- cheesecloth, coffee filter or tea strainer
- storing bottle - Tip -use an old olive oil bottle and darker tinted glass is a plus!
Ingredients
- 2 cups Oil of your choice I prefer Olive oil
- 1 tbsp Rosemary leaves dried
- 1 tbsp Thyme leaves dried
- 1 tbsp Sage leaves dried
- 1 tbsp Oregano leaves dried
Instructions
- Put all of your herbs and oil in a clean sterilized jar,
- fill the pot 1/4 of the way with water, putt some lids on the bottom of the pot and place the jar on top so it is not touching the bottom of the pot, keep the pot at a very low simmer and make sure that the water does not get into the jar
- You want to keep your oil infusion between 140-180 degrees for maximum infusion power, make sure you are not boiling your water
- After 30-60 minutes, carefully remove the jar from the pot and let cool
- strain the oil with cheesecloth, coffee filter or tea strainer, squeezing the herbs to release all of the oil
- add to your bottle and keep in a cool dark place
Notes
- You can make this recipe at room temperature by skipping the heating step and letting your oil infuse slowly over a weeks time
- Using dried herbs reduces the amount of moisture in your infusion which could cause to mold or botulism, If you prefer to use fresh herbs I recommend keeping your oil mixture in the refrigerator (it may turn solid depending on the type of oil you used, this is ok)
- Save your bottles! I like to save all of my glass bottles and jars and reuse them for this purpose
- Make it your own - mix herb combinations you like or just use one herb for concentrated flavor, add some black peppercorns or chile to your oil if you like spice... create to your liking!