Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two textured clear glass bottles with cork closure, filled with homemade herb-infused olive oil made with dried rosemary, thyme, and oregano.

Herb-Infused Olive Oil

  • Author: Anna Franklin

Description

Why settle for plain, old olive oil?

Ingredients

Scale
  • 6 dried rosemary sprigs
  • 6 dried thyme sprigs
  • 4–6 cups olive oil
  • 6 dried oregano sprigs

Instructions

  1. Add sprigs of dried herbs to the desired bottles.
  2. Fill bottles with olive oil. These will last up to 3 months in a cool dry place such as a pantry.
  3. Place the oil away from heat and light and keep it in the fridge for a longer shelf-life.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.tablemagazine.com/herb-infused-olive-oil/

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.