Herb oil recipe

Herb oils are great in mayonnaise, salad dressings and any recipe where you might use a good olive oil

Makes 500ml/18fl oz


  • 50g/2oz fresh herbs such as basil, thyme, rosemary, oregano, fennel, tarragon, chives or parsley, plus sprigs of the fresh herbs to add to the bottle. You can use just one herb to flavour the oil or a combination of your choice
  • 500ml/18fl oz regular or mild olive oil (extra virgin olive oil might overpower the herbs)


Use a pestle and mortar (or a bowl and the end of a rolling pin) to bruise the herb or herbs, which will help to release their flavour.

Put in a bowl or jar and add the oil. Cover and leave in a warm place such as a sunny windowsill for 2-3 weeks.

Strain through a fine sieve into a jug. Pour into one large, sterilised, thoroughly dry bottle or several smaller ones. Push a few herb sprigs down into the oil, both as decoration and to identify which herbs have been used.

Cover with screw-topped lids, clip tops or stoppers and store in a cool place for up to 6 months.

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