A few years back, I received a jar of herb-infused oil as a gift and it left an impression on me. It was not an expensive gift but what I love was that how something as simple as fresh herbs can be turned into a lovely gift. If you have more fresh herbs than you need for cooking, consider using them for infused oil. Let’s find out more about herb infused oil and how to make your own. It will be an enjoyable process for sure.
What is Herb Infused Oil
Herb infused oil is simply infusing a carrier oil with herbs.
Used in cooking, it is a flavorsome addition to many types of dishes. Simply drizzle over pasta or vegetables. It is also a delicious and healthy addition to salad dressings and marinades.
You may find and buy the herb infused oils for culinary purposes at high-end grocery stores but they can be pricey. Furthermore, it is often processed and may have been sitting on the shelf for some time.
Why not make your own? If you are often left with more fresh herbs than you need, use them. Waste not.
There are few things to take into consideration when making herb oil.
Choose your herbs
Fresh or dried herbs can be used to make infused oil.
Using good quality dried herbs produce stronger flavored oil. They also have a longer shelf life that can be kept up to one month.
Infused oil made with fresh herbs have a purer flavor and give the oil a lively color. It is important that the fresh herbs are washed and dried thoroughly before the infusing process. Traces of water or moisture will cause bacteria to grow, contributing to the spoilage. It is best (on the safe side) to consume the fresh herb infused oil within a week.
With some knowledge of the herbs health benefits, it helps which to choose.
Basil – ability to increase blood circulation which helps to stimulate hair growth. Its antiseptic and anti-inflammatory properties make a great face cleansing agent.
For culinary use, basil infused oil is delicious on salad or drizzle over crusty bread. Also, use it as marinade, condiments or substitute for herbs when cooking.
Peppermint – great for massaging into occasional sore muscles. Also, for easing headaches and prevent dental problems.
Peppermint infused olive oil can be whisked into a vinaigrette or drizzled on steamed vegetables.
Rosemary – like basil, it boosts blood circulation and stimulates hair growth. Its anti-inflammatory properties help treat headaches, relieve pain and occasional sore muscles.
Rosemary infused oil adds amazing flavour to dishes. Drizzle over pasta, use as a dipping sauce, in marinades and salad dressings.
Thyme – promote skin health. It works as a home remedy for acne, heal sore and wounds. With its antioxidant properties, it is the perfect eczema treatment.
For culinary purposes, drizzle thyme-infused oil over roasted vegetables, grilled meats or seafood.
Other herbs to try are cilantro, oregano, parsley, dill and tarragon.
How about infusing oil with spices
Whole or ground spices can be used. If using ground, it is better to buy spices whole and grind at home for the most pungent flavour. A coffee grinder can do the job well.
Click here to check out an affordable and practical spice grinder to make your task easier.
Spices to try are cardamom, cloves, coriander, cumin, dried red pepper flakes and star anise.
Choose your oil
There isn’t a need to use expensive oil because the purpose of infusing the oil with herbs is to add flavor to it. Using a stronger or more pungent oil will affect, overpower the delicate flavor of the final product.
Olive oil is the natural choice because it is readily available in our kitchen. Apart from being a good cooking aid, it is loaded with health benefits. It contains a large number of antioxidants and has strong anti-inflammatory properties.
Depending on what we use the infused oil for, there are many choices to choose from.
Almond oil – good for dry, mature and sensitive skin.
Coconut oil – has strong disinfectant and antimicrobial properties.
Grapeseed oil – easily absorbed and gentle on skin.
Palm oil – useful in shampoos, soaps and lotions as it benefits hair and skin.
Sesame oil – has the warming and medicinal properties, often used as a moisturiser.
Choose your bottle
Find a bottle with a tight cover. Canning jars are good, so are bottles with a rubber stopper. As a gift, choose an elegant one.
I want you to know and understand that this post contains affiliate links. When you click them and make a purchase, I receive a small commission (to keep this website going) at no additional cost to you. Read about my Amazon Affiliate Disclosure here.
Choose your method
There are 4 methods of preparation. Regardless of which, the important things to remember are
When using fresh herbs, make sure that they are washed and dried thoroughly to prevent spoilage.
Bruise herbs or grind spices to expose oils and flavors.
Cover herbs completely with oil. Exposed herbs, if using fresh, will become mouldy. If using dried herbs, it is a waste not submerging it completely. Use a chopstick or something similar to push herbs under the oil.
The heat will infuse oil but should not be too hot to the point of cooking or burning them.
These are the methods:
STOVETOP method
Heat the chosen herbs or spices and oil in a saucepan for about 5 minutes, until the mixture is lightly bubbling. Remove from the heat and allow to cool completely before straining. Bottle, label and store in a cool dark place.
Oven method
Place herbs or spices and oil in an oven-safe bowl on a baking sheet and heat the mixture at the lowest temperature for about 2 hours. Remove mixture from the oven and leave to cool completely before straining. Bottle, label and store in a cool dark place.
Double boiler method
Place herbs or spices and oil in a double boiler and bring to a slow simmer. Slowly warm the mixture at the lowest temperature for a minimum of 1 hour or as long as 4 hours. Remove from the heat and allow to cool completely before straining. Bottle, label and store in a cool dark place.
The above methods are called warm infusions.
Let’s look at the
Cold infusion method
Fill the jar with herbs or spices and oil of your choice. Attach the lid firmly. Store it in a consistently warm place but not hot for 4 – 6 weeks. Check regularly for rancidity and mould. Strain, label and store in a cool dark place.
all in all
When choosing ingredients for infused oil, figure out how you intend to use it. I hope the information above will help you come up with the best selection.
Remember, when using fresh herbs, make sure they are washed and dried thoroughly. You do not want mould to spoil your herb infused oil prepared with love. This is to be consumed within a week.
If using dried herbs or spices, these can be kept for up to one month.
I suggest making small batches so that they can be used quickly before going rancid. If the infused oil has turned cloudy or the smell is off, discard immediately.
Also, label your mixture with the ingredients used, quantity and method so that you are able to save the recipe (if you like it, for future use) or adjust to perfection the next time. More important is the date to keep track of the shelf life.
Go ahead and try combining various herbs and spices to find your favorite flavored oil.
Last but not least, herb infused oil in an elegant bottle makes a lovely gift. For someone who loves to cook, he or she will be impressed and appreciate it.
Make some for mom! She will love them much.
You may want to check out some unique and useful kitchen gifts for mom who loves to cook ↓
That’s all about herb infused oil for now. It is now time for you to enjoy your project – Happy Infusing!
I love to know your homemade infused oil project. Share your experience with us in the comments section below.
No time to make your own – no worries, check this out
Mantova Flavored Extra Virgin Olive Oil – Pack of 4
A drizzle of this oil will certainly enhance the flavor of your home cook meals.
It makes a great gift too!
Share the article
If you find this blog post interesting, please share it with anyone that you think might find it useful. Thank you and have a good day!
Disclosure: This blog post may contain affiliate links as part of the Amazon.com Services LLC Associate Programs and other affiliate services. This means that cornerofmyhome.com receives a small commission by linking to amazon.com and other sites at no extra cost to the readers.
Published by
Sharon
Sharon is on a career break, minding her family. During her free hours, she loves sharing her passion for herbs and spices. She learned how to build this website at Wealthy Affiliate University. If you have a passionate topic and would love to share, click here to learn how to build your own profitable website!
View all posts by Sharon
24 Replies to “About Herb Infused Oil – Make Your Own”
I think this is an interesting idea.
It serves multiple purpose, practicality in cooking and also a brilliant diy gift.
I used to make homemade crafts as gift but never made somthing edible. This will be a perfect start.
Do you have your favorite herbs infused oil flavour?mind sharing?
Thank you for sharing
It is indeed a very beautiful gift to give and receive as well. I received once and remembered it since. That’s the lasting impression this gift can make.
I had been making garlic infused oil for years. Using the stove top method. Usually consume it by drizzling over my blanched vegetables. If you are making it, please ensure that the garlic are properly washed and dried. We don’t want bacteria to grow as specified in my post.
Happy Infusing!
As an aspiring home chef I find the idea of herb infused oil simply amazing. But is there and exact temperature that this needs to be done at or does it simply have to be low? I’d love to give it a try, not just to add to my favourite dish but also to give their natural medicinal qualities a fair investigation.
Hi Ryan,
The preferred temperature is between 100 – 140 degrees Fahrenheit. We are just gonna warm the mixture to release its amazing flavour. Not going to cook it for it may destroy their medicinal properties. Hope this helps.
All the best.
Sharon
Hey! I had no idea oils could be used like this. I knew about herbs because my father loves blending them up and using them to do different things but they’re some on this list im sure he’s never heard of or used so i’ll be sure to recommend him to this site. Thanks for this article.
Hi Tiffani,
I am glad you find this article informative. Do come by again for more sharing. Your dad too.
Good day,
Sharon
This is awesome! I always saw infused oils and didn’t know how hard it would be to make it. You make the process so simple and explain everything so precisely that I don’t feel like I am reading a book learning about this. Thank you so much! I will be checking back in to learn more about this.
You’re most welcome Austin. Making infused oils is very simple indeed when all ingredients and items are in hand. Just need time to prepare. I’m sure you’ll make good.
Do come back soon for more articles about herbs and spices.
Cheers,
Sharon
Thank you very much for this article!
I will definitely try to make some of this infused oil. I didn’t know this could have many health benefits
I will use it to drizzle over my pasta, I want to make olive oil with basil, I love basil.
I also interested to make it for skin moisturizer, I will try with grapeseed oil, but with what herb do you recommend?
Thanks for visiting Diana.
If you are using it as a skin moisturiser, try rosemary with your grapeseed oil. Rosemary is good for the skin. It helps stimulate blood circulation and contribute to a youthful complexion. Also, with its disinfectant and antibiotic properties, it helps treat acne and oily skin conditions.
Do visit again and let me know the result. All the best!
Sharon
thanks for such a thorough how-to on infusing oils with herbs! these are truly delicious, especially for people who love to dip bread and veggies. I’ve always wondered how long they’d last if they were fresh vs. dried. Now I’m excited to try any number of combinations, and it’s such a great gift idea for the holidays while on a budget.
It is a great gift to receive indeed. With the year end holidays 2 months away, you may now try preparing your own blend. Once you got it right and when the time comes, prepare a bigger batch, portion them and give them out as gifts. How does this sound? I think it will be great!
Cheers!
I can imagine that homemade herb infused oils like this would make a great gift for friends and family that have an interest in cookery – great article!
What method of construction would you recommend to someone who was just starting out making these herb oils – warm infusions or cold infusions?
Which would you say is the easiest to get your head around, and not mess up!
Thanks for you help,
Chris
Hello Chris,
I suggest that you start with the cold infusion method. It is so much simpler. Once you get used to it and know your preferred herbs or spices and oil combination, you may then use the warm method, either with stove-top or oven method.
Personally, I use the warm method if I am going to use the infused oil for cooking purposes. My favourite is garlic infused oil. And, I use the cold method for preparing rosemary infused oil for hair treatment. If you are interested to find out more about this, click here.
Let me know how yours turn out. If you have further queries, feel free to contact me here.
Have a good day!
Sharon
I live in Greece and have been infusing oil for some time now. It is great for various dishes and salads, depending of course on the herb. I like to infuse olive oil a lot since it is abundant here and of great quality. As you say, choosing a nice bottle makes it a lovely and much appreciated gift. I sometimes try to infuse mixtures of herbs which have led to success and failures, depending on the mix. It’s a great past time and well worth the effort. I suggest to all to give it a try!
Hello Ioannis from Greece! Happy to see you here and sharing your experience. Herb infused oil in a nice bottle is a ‘beautilicious’ gift indeed. Beautiful and delicious 😉
Hope readers who read this article will take on making their own.
Cheers,
Sharon
For me it’s very important to cook as natural as I can. I buy fresh ingredients and although it takes a little bit more time to prep, the flavors are so much better… One thing I haven’t done is making my own herb infused oil. This is something I wasn’t aware of, so thanks for writing up this great guide.
Does it matter when to use warm or cold infusion methods? Or is this just personal preference?
Cooking with fresh ingredients is definitely better, Laura. I agree with you, the flavour is much better and healthier too!
I tend to use warm infusion if the infused oil is used for cooking. Garlic is my family’s favourite – drizzle onto steamed or blanched vegetables. And I use the cold method to make rosemary infused oil for my hair use.
Warm or cold method, it really depends on the type of herbs or spices you are using. Also, time constraint. Using the warm method needs time and I understand we are always in a rush. However, feel free to try out both methods, mix and match the oils, and the herbs and spices. You may end up creating your own signature blend!
Happy blending and let me know how it turn out.
Sharon
For me I have always loved cooking so this right here is something I will have to try when I get the chance to. Plus cooking is an art that some look at it as just food. I say good and anything within creating food dishes is that we all have our own unique way of cooking and our favorite oils to use to to enhance all our dishes.
Now that I know how to properly take herbs and I fuse them with oils to make the dish taste way better a good resource for me. Plus I know others that love to cook will definitely benefit from this post it was very informative and easy to follow, read. I like how one simple ingredient in cooking like a herb and or oil or both can make a dish go from good to amazing all by adding that one or two ingredient you know?
Keep putting out information like this really cool stuff to see and we all could learn something new from this thanks
Matt
Hello Matt.
I am glad you enjoy the read and find this useful.
When I started out using herbs, it amazed me how the flavours change. It is an exciting find.
Drop by periodically for more herbs and spices articles. If you have any topic in mind, let me know. I will write an article about it and you can enjoy the read!
Thanks for your comment.
Sharon
Thanks for sharing Sharon. I didn’t know there are so much knowledge about having good oil with herbs. This is indeed a very value-added information. As I am still working 9 to 5 and involved in part-time blogging, it might be challenging for me to spend time on making herb infused oil. Is there anyway I can just buy the ready product or pay someone to do it?
Hello Florence. I understand what you mean – life can be busy!
You can conveniently buy online from Amazon. I found this 4 flavor variety pack to be a reasonably good buy.
Montana Flavored Extra Virgin Oilve Oil. Each bottle is 250ml. The flavors are garlic, basil, truffle and bruschetta.
Let me know if you like it or if there is anything else I can help you with.
As a chef, I can totally agree with you on making infused oils at home versus purchasing them in-store. I was taught that you use EVERYTHING and don’t waste ANYTHING. So even in our gardens at work we would find ways to use our produce and herbs in creative ways to make sure nothing was wasted, especially before the growing season was up. I love infused oils and they are amazing drizzled over pastas as you suggested. I love the prep methods you provided as well for people that may not be too familiar with processing herbs.
Yes – waste NOT. It saddens me to see food going to waste while other people are struggling to put food on the table. Thank you for commenting.
I think this is an interesting idea.
It serves multiple purpose, practicality in cooking and also a brilliant diy gift.
I used to make homemade crafts as gift but never made somthing edible. This will be a perfect start.
Do you have your favorite herbs infused oil flavour?mind sharing?
Thank you for sharing
It is indeed a very beautiful gift to give and receive as well. I received once and remembered it since. That’s the lasting impression this gift can make.
I had been making garlic infused oil for years. Using the stove top method. Usually consume it by drizzling over my blanched vegetables. If you are making it, please ensure that the garlic are properly washed and dried. We don’t want bacteria to grow as specified in my post.
Happy Infusing!
As an aspiring home chef I find the idea of herb infused oil simply amazing. But is there and exact temperature that this needs to be done at or does it simply have to be low? I’d love to give it a try, not just to add to my favourite dish but also to give their natural medicinal qualities a fair investigation.
Hi Ryan,
The preferred temperature is between 100 – 140 degrees Fahrenheit. We are just gonna warm the mixture to release its amazing flavour. Not going to cook it for it may destroy their medicinal properties. Hope this helps.
All the best.
Sharon
Hey! I had no idea oils could be used like this. I knew about herbs because my father loves blending them up and using them to do different things but they’re some on this list im sure he’s never heard of or used so i’ll be sure to recommend him to this site. Thanks for this article.
Hi Tiffani,
I am glad you find this article informative. Do come by again for more sharing. Your dad too.
Good day,
Sharon
This is awesome! I always saw infused oils and didn’t know how hard it would be to make it. You make the process so simple and explain everything so precisely that I don’t feel like I am reading a book learning about this. Thank you so much! I will be checking back in to learn more about this.
You’re most welcome Austin. Making infused oils is very simple indeed when all ingredients and items are in hand. Just need time to prepare. I’m sure you’ll make good.
Do come back soon for more articles about herbs and spices.
Cheers,
Sharon
Thank you very much for this article!
I will definitely try to make some of this infused oil. I didn’t know this could have many health benefits
I will use it to drizzle over my pasta, I want to make olive oil with basil, I love basil.
I also interested to make it for skin moisturizer, I will try with grapeseed oil, but with what herb do you recommend?
Thanks for visiting Diana.
If you are using it as a skin moisturiser, try rosemary with your grapeseed oil. Rosemary is good for the skin. It helps stimulate blood circulation and contribute to a youthful complexion. Also, with its disinfectant and antibiotic properties, it helps treat acne and oily skin conditions.
Do visit again and let me know the result. All the best!
Sharon
thanks for such a thorough how-to on infusing oils with herbs! these are truly delicious, especially for people who love to dip bread and veggies. I’ve always wondered how long they’d last if they were fresh vs. dried. Now I’m excited to try any number of combinations, and it’s such a great gift idea for the holidays while on a budget.
It is a great gift to receive indeed. With the year end holidays 2 months away, you may now try preparing your own blend. Once you got it right and when the time comes, prepare a bigger batch, portion them and give them out as gifts. How does this sound? I think it will be great!
Cheers!
I can imagine that homemade herb infused oils like this would make a great gift for friends and family that have an interest in cookery – great article!
What method of construction would you recommend to someone who was just starting out making these herb oils – warm infusions or cold infusions?
Which would you say is the easiest to get your head around, and not mess up!
Thanks for you help,
Chris
Hello Chris,
I suggest that you start with the cold infusion method. It is so much simpler. Once you get used to it and know your preferred herbs or spices and oil combination, you may then use the warm method, either with stove-top or oven method.
Personally, I use the warm method if I am going to use the infused oil for cooking purposes. My favourite is garlic infused oil. And, I use the cold method for preparing rosemary infused oil for hair treatment. If you are interested to find out more about this, click here.
Let me know how yours turn out. If you have further queries, feel free to contact me here.
Have a good day!
Sharon
I live in Greece and have been infusing oil for some time now. It is great for various dishes and salads, depending of course on the herb. I like to infuse olive oil a lot since it is abundant here and of great quality. As you say, choosing a nice bottle makes it a lovely and much appreciated gift. I sometimes try to infuse mixtures of herbs which have led to success and failures, depending on the mix. It’s a great past time and well worth the effort. I suggest to all to give it a try!
Hello Ioannis from Greece! Happy to see you here and sharing your experience. Herb infused oil in a nice bottle is a ‘beautilicious’ gift indeed. Beautiful and delicious 😉
Hope readers who read this article will take on making their own.
Cheers,
Sharon
For me it’s very important to cook as natural as I can. I buy fresh ingredients and although it takes a little bit more time to prep, the flavors are so much better… One thing I haven’t done is making my own herb infused oil. This is something I wasn’t aware of, so thanks for writing up this great guide.
Does it matter when to use warm or cold infusion methods? Or is this just personal preference?
Cooking with fresh ingredients is definitely better, Laura. I agree with you, the flavour is much better and healthier too!
I tend to use warm infusion if the infused oil is used for cooking. Garlic is my family’s favourite – drizzle onto steamed or blanched vegetables. And I use the cold method to make rosemary infused oil for my hair use.
Warm or cold method, it really depends on the type of herbs or spices you are using. Also, time constraint. Using the warm method needs time and I understand we are always in a rush. However, feel free to try out both methods, mix and match the oils, and the herbs and spices. You may end up creating your own signature blend!
Happy blending and let me know how it turn out.
Sharon
For me I have always loved cooking so this right here is something I will have to try when I get the chance to. Plus cooking is an art that some look at it as just food. I say good and anything within creating food dishes is that we all have our own unique way of cooking and our favorite oils to use to to enhance all our dishes.
Now that I know how to properly take herbs and I fuse them with oils to make the dish taste way better a good resource for me. Plus I know others that love to cook will definitely benefit from this post it was very informative and easy to follow, read. I like how one simple ingredient in cooking like a herb and or oil or both can make a dish go from good to amazing all by adding that one or two ingredient you know?
Keep putting out information like this really cool stuff to see and we all could learn something new from this thanks
Matt
Hello Matt.
I am glad you enjoy the read and find this useful.
When I started out using herbs, it amazed me how the flavours change. It is an exciting find.
Drop by periodically for more herbs and spices articles. If you have any topic in mind, let me know. I will write an article about it and you can enjoy the read!
Thanks for your comment.
Sharon
Thanks for sharing Sharon. I didn’t know there are so much knowledge about having good oil with herbs. This is indeed a very value-added information. As I am still working 9 to 5 and involved in part-time blogging, it might be challenging for me to spend time on making herb infused oil. Is there anyway I can just buy the ready product or pay someone to do it?
Hello Florence. I understand what you mean – life can be busy!
You can conveniently buy online from Amazon. I found this 4 flavor variety pack to be a reasonably good buy.
Montana Flavored Extra Virgin Oilve Oil. Each bottle is 250ml. The flavors are garlic, basil, truffle and bruschetta.
Click here to take a closer look.
Let me know if you like it or if there is anything else I can help you with.
As a chef, I can totally agree with you on making infused oils at home versus purchasing them in-store. I was taught that you use EVERYTHING and don’t waste ANYTHING. So even in our gardens at work we would find ways to use our produce and herbs in creative ways to make sure nothing was wasted, especially before the growing season was up. I love infused oils and they are amazing drizzled over pastas as you suggested. I love the prep methods you provided as well for people that may not be too familiar with processing herbs.
Yes – waste NOT. It saddens me to see food going to waste while other people are struggling to put food on the table. Thank you for commenting.