Herb Infused Culinary Oils

Growing Herbs at Home

This recipe does well with aromatic herbs: herbs that have a strong smell both fresh and dried.

Most aromatic herbs are considered to be woody herbs that are perennials and are extremely low maintenance (besides pruning and harvesting).

I personally used lemon thyme & garlic, and sage & marjoram for my oils below. These were what I grew in my own garden.

Feel free to use whichever herbs you have or can find, but please be sure to use dried herbs for this recipe.

Tools you need

Mason jars with lids
Strainer
Empty Oil dispensers (you can purchase empty ones online or find some used in thrift stores)

Ingredients

1 cup Extra Virgin Olive Oil, Light Olive Oil or Avocado Oil (you can also see how much oil your empty oil dispenser holds and use that measurement)
6 tablespoons Dried Aromatic Herbs, roughly chopped, of choice: sage, oregano, dried garlic, thyme, marjoram, rosemary, all do well.

Instructions

You must use dried herbs when making oils.

Long Method

Clean and dry your mason jar well.
Place dried herbs in jar and cover with olive oil. Making sure all herbs are submerged.
Place the lid on and allow to sit for 4-6 weeks in a cool, dark place.
After that time, strain herbs and place the infused olive oil into your oil dispenser of choice.
Can be used immediately. Store at room temperature. Use within a few months.

Fast Method

Use your crock pot: take your crock pot and fill it about halfway with water.
Place about 4-6 mason jar bands on the bottom of the crock pot, so the jar does not sit directly on the bottom.
Place dried herbs and oil in jar, making sure herbs are fully submerged in the oil.
Place jars in the crockpot, careful not to get water inside, on top of the bands.
Set on low and let it sit for 6-8 hours.
Once done, allow to cool so you can handle the jar.
Strain herbs and pour into your oil dispenser of choice.
Can be used immediately. Store at room temperature. Use within a few months.