"Olive oil with Italian herbs." — Carol
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1 1/2 cups
extra virgin olive oil
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 simple recipe, but caution, because the instructions are only good if you are going to use this oil in the 2 days it specifies, otherwise use dried herbs only and a sterilized bottle. The fresh herbs need to be dried with any infusion recipe, or you need to cook the herbs in the oil. I prefer dried, because the dried herbs soak up the oil much faster, and the oils from the herbs blend easier.
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.
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.
Great fresh taste and I will definately make this again. Also, I wanted to comment on why this should be consumed quickly. Oil by itself cannot grow bacteria, but herbs containing water can. Botulinum organisms can grow in food sources containing even trace amounts of water and cause botulism - a serious form of food poisoning. For this reason, blending and storing infused dipping oils without refrigeration is not recommended.
This is one of the tastiest recipes for infused olive oil I ever had. I didn't have fresh Rosemary but went ahead without it. It was still wonderful... a delicious dipping oil!
I was looking for a recipe of this kind for months.
I wanted some dipping oil for bread I was making now. So I used all dried herbs and let them soak in the oil in a covered bowl for two hours and it was pretty tasty. Nice for a small ammount and a hurry and the herbs started to swell up from soaking making it look more like fresh.
all i can say is AWESOME! i was looking for a recipe for this for so long and this is nothing short of FANTASTIC! THANK YOU!
i used extra virgin olive oil and 1 crushed garlic (i looove garlic). if you like the dipping oils italian restaurants give you, TRY THIS! if you leave it in the fridge a few days, it's even better!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Herb Infused Olive Oil
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 252
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