1,552 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Herb olive oil

Name: Herb olive oil
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 500 ml
Cuisine: French
Ingredients: 500 ml olive oil; 1 sprig rosemary; 2 leaves sage; 1 sprig thyme; 1 bayleaf; 5 corianders seeds; 5 peppercorns

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

327 K 4.1/5 (50 reviews)

25 min.

Easy

2.05 €

500 ml

7 Ingredients

Last modified on: February 21^th 2011

For 500 ml, you will need:

1 500 ml olive oil
2 1 sprig rosemary
3 2 leaves sage
4 1 sprig thyme
5 1 bayleaf
6 5 corianders seeds
7 5 peppercorns
Total weight: 495 grams

Times for this recipe

Preparation: 20 min.

Cooking: 1 min.

All in all: 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Boil some water and prepare a bowl full of very cold water (even add some ice cubes if possible so that water is really ice-cold).

Stage 2 - ⌛ 1 min.

Find a glass bottle the capacity of your choice.

When water boils, sterilise the bottle by half-filling it with boiling water, seal and shake well, then empty. Put in 5 peppercorns and 5 corianders seeds.

Plunge herbs into boiling water for 10 seconds .

Stage 3 - ⌛ 1 min.

Remove herbs from water with a fork and put into the cold water. You have blanched them.

Stage 4 - ⌛ 1 min.

Remove herbs from cold water with a fork and put them on absorbing paper or a tea-towel to dry.

Stage 5 - ⌛ 3 min.

Make a small bunch with all the herbs, tying them up with string. Remember to tie the herb stalks as close as possible to the start of the leaves, then trim off stalks just below the string. This is so that the herbs will go well down in the bottle and not emerge after you have used a little.

Stage 6 - ⌛ 2 min.

Gently insert the bunch into the bottle.

Stage 7

If you do it properly, the bunch should open itself out a little inside the bottle.

Stage 8 - ⌛ 3 min.

Pour 500 ml olive oil into the bottle to completly cover the herbs.

Stage 9

Cork and leave the flavours and aromas to infuse slowly for at least 2 weeks. Then use it as you wish.

Remarks

You can of course vary the herbs, add or remove whatever you like. You can also, for a more bit more "bite", add a small chilli and/or a clove of garlic (without the shoot) cut in four.

Another idea is olive oil with a single herb, chives. It's simpler: chop a good bunch of chives very finely, put in a bottle and cover with olive oil. Seal and leave to stand for about 2 weeks, until the flavour of the chives mingles with the oil. After this time, filter oil and discard chives. On a salad it's a pure delight.

Keeping: Several months in the jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	500 RDI=80 %	4,480 RDI=220 %	18,750 RDI: 220 %
Per 100 g	0	0	100 RDI=20 %	910 RDI=50 %	3,820 RDI: 50 %

How much will it cost?

For 500 ml : 2.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 10

Fine multi-tomato tart

This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
65 K 60 min.

Thin cherry tomato and pesto tart

A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking. Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
49 K 1 hour 1 min.

Light herb sauce

This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
106 K4 8 min.

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
117 K 14 50 min.

Quick flaky pizza

This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
125 K 40 min.

This recipe uses (among others)

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011344 K 14 40 min.

How to prepare a bain-marie

A bain-marie is the best way to cook or heat a preparation gently without risk of burning.

July 5^th 2013530 K5 7 min.

French custard tart

Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.

July 13^th 2022459 K 234.3 1 hour 10 min.

Creamy risotto with diced vegetables and flax seeds

Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.

February 21^th 2011271 K 14.2 1 hour 50 min.

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.

October 3^rd 2010255 K5 1 hour 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.