Herb infused Olive Oil

Another one of my home made gifts this year was a herb infused olive oil, great for salads and seasoning.
This was so easy to make and it turned out a beautiful little gift.

Start by finding some small glass bottles. I found mine at a dollar store and I loved the fact that their are appropriate for oils and dressings.

Remove any labels, wash and dry your bottles. It's very important to make sure they are completely dry before adding the oil, as any trace of water can cause bacteria to grow. You can place the bottles in the sun or leave them out overnight to allow all of the water to evaporate.

Select your herbs, wash them and dry them thoroughly. You can dry the herbs by leaving them in the sun for a few hours or heating them in the oven for a few minutes on low heat. Remember you need to eliminate all moisture before doing this mix, to avoid bacteria growth.

Lightly bruise the herbs to release flavour and place them in the bottom of the bottle. I chose oregano but you can use rosemary, thyme, or any any dried herbs you like. You can even mix a few different herbs and create a unique flavour.

Pour the olive oil over the herbs, filling the bottle close to the top.

Seal the bottle and store it in a cool, dry place for 1-2 weeks to infuse. The flavour of the oil will intensify over time.

If you use dried herbs, you can keep the mixture at room temperature and it will last for a few months. When using fresh herbs or moist ingredients (garlic, lemon, peppers), keep the infused olive oil in the fridge and use it within one week.

I finished my bottles with a small label that I glued to the bottle with double sided tape, and matching Christmas gift tags. The gift tags are available in my shop here.

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