Fresh Herb-Infused Oil

herb-infused oilsI’m married to man who is half Italian and half Spanish. So, you know, he loves to cook. I’ve been growing rosemary, basil, oregano, and parsley by our kitchen door all summer long, cutting fresh herbs as-needed for cooking. This morning, I decided to pinch off some herbs for a fresh herb infused oil that we can use for cooking, salads, and who-knows-what-else.

I’ll be drizzling this oil over some garlic and rosemary-roasted potatoes, adding it to a tasty salad with fresh-squeezed lime juice, maybe even using it in place of my regular olive oil when I cook chicken or steak to go over my salads. Hmmm….

Here’s how I made mine:

  • Once again, head to Costco. Buy an absurdly large bottle of extra-virgin olive oil.
  • Chop fresh herbs (leave mostly intact), grab a few cloves of garlic and a pint-sized mason jar.

herb-infused oil

  • Stuff herbs and sliced garlic into the jar.
  • Add oil to cover herbs.

herb-infused oil

  • Use after a couple of days. Store in the fridge for up to a month.

herb-infused oil


What I learned in the making:

  • If you’re using fresh herbs for your herb infused oil, you’ll want to keep this oil in the fridge. When you introduce water into this kind of mixture, the oil can go rancid, and fresh herbs have water. So start using it right away. I’d give the infusion a couple of days to get the flavors going, and then start using the oil.
  • If you want to go the route of creating an herb infused oil in the pantry over the course of a month, then make sure you used fully-dried herbs and make sure that your jar is sterilized, and completely, totally dry.
  • You can use any combination of herbs that you want, or just go with a single-herb oil like a rosemary-infused oil or a garlic-oil. An infused basil oil creates a gorgeous green oil that has so much basil flavor, you’ll practically want to drink it.

In-Progress Projects: Fresh Herb-Infused Oil

Prep Time: 7 minutes

Total Time: 7 minutes

Yield: just under a pint of oil


  • Fresh herbs like rosemary, parsley, basil, oregano
  • A few cloves garlic
  • Olive oil
  • Pint-sized mason jar


  1. Clip fresh herbs from plants.
  2. Slice garlic cloves.
  3. Place herbs and garlic into mason jar.
  4. Pour oil over herbs and garlic until covered.
  5. Store in refrigerator for up to a month.
  6. Use after 1-2 days.


Infusion time: 1-2 days Store in the refrigerator for up to a month, then discard.


Susan Baroncini-Moe

Susan Baroncini-Moe is a Guinness World Records® titleholder, author of Business In Blue Jeans: How To Have A Successful Business On Your Own Terms, In Your Own Style , and a business & marketing coach and consultant. When she's not counseling her clients on how to market their businesses, she's making jams, jellies, crafty things, and booze or hanging out with her husband and their delightfully wicked guinea pig, Ginger.

One Comment

  1. How easy and delicious. I need reminders about this simple kitchen stuff. This would be awesome poured over steak with some lemon juice as a post-grilling marinade. Laughed at the first line of your post since my Dad is half Italian, half Spanish Basque/Mexican and also loves to cook.

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