Homemade herb infused oils

Looking to add something a little special to your dishes? Dip, drizzle or fry these delicious homemade infused-oils and take your meals to the next level. Discover how to make your own garlic & rosemary, basil and chilli infused oils in the comfort of your own home.


Servings: 6

Time: 40 mins – 1 hour


You will need:

  • Jars for storing oil (glass or plastic)

For garlic & rosemary-infused oil:

  • 250ml extra virgin olive oil
  • rosemary sprigs
  • 3/4 fresh garlic cloves

For basil-infused oil:

  • 250ml extra virgin olive oil
  • 6 leaves fresh basil

For chilli-infused oil:

  • 250ml extra virgin olive oil
  • 6 whole dried red chillies
  • 1tsp dried chilli flakes

Instructions:

  1. Clean your herbs

    If you’re picking herbs from the garden, shake the leaves to remove any insets. If you prefer to wash the herbs, allow them to fully dry before starting the process.

  2. Prep your jars

    Thoroughly sterilise your jars before adding in your tasty oils.

  3. Heat up the ingredients

    Place all ingredients for your oil into a medium saucepan and heat gently over a low heat for 20-25 minutes. Warm until hot (but not boiling!).

  4. Cooling time

    Pour the oil into a measuring jug, then leave to cool. Once cool, pour into your jars/containers.

  5. Processing time

    Leave in a cool dry place for one week before use.


Tips

  • How long do infused-oils last for?

These oils have a long shelf life and will usually keep for up to 2-3 months in an air tight container.

  • When do you use infused-oils?

You can use them instead of adding spices or herbs, or adding flavour to vegetables or meats. Also, they are perfect for creating the bases of salad dressings and sauces.

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