Herb olive oil

Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
296K 50 4.1
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 500 ml, you will need:

Change these quantities to make: 250 ml 500 ml 1 litre 1 litre 500 ml
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
20 min.1 min.21 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 10 min.
Herb olive oil
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.
Herb olive oil
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.
Herb olive oil
Remove herbs from water with a fork and put into the cold water. You have blanched them.

Stage 4 - 1 min.
Herb olive oil
Remove herbs from cold water with a fork and put them on absorbing paper or a tea-towel to dry.

Stage 5 - 3 min.
Herb olive oil
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.
Herb olive oil
Gently insert the bunch into the bottle.

Stage 7
Herb olive oil
If you do it properly, the bunch should open itself out a little inside the bottle.

Stage 8 - 3 min.
Herb olive oil
Pour 500 ml olive oil into the bottle to completly cover the herbs.

Stage 9
Herb olive oil
Cork and leave the flavours and aromas to infuse slowly for at least 2 weeks. Then use it as you wish.
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.
Several months in the jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,478 Kcal or 18,748 Kj0 gr0 gr499 gr
224 %<1 %<1 %76 %
Per 100 g
Energetic valueProteins CarbohydratesFats
912 Kcal or 3,818 Kj0 gr0 gr102 gr
46 %0 %0 %15 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
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 recipes that use this recipe

Salmon rillettes
Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
274K4.3 2 hours 38 min.
Potatoes with smoked salmon
Potatoes with smoked salmon

This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.
53K 15 36 min.
Italian toast
Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
90K 14 49 min.
Vegetable tartare
Vegetable tartare

This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.
66K4.4 49 min.
Light herb sauce
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.
82K4 8 min.
See all recipes that use it
This recipe uses (among others)
Other recipes you may also like
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
480K5 49 min. July 27th 2013
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
318K4 2 hours 30 min. July 4th 2018
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
255K3.9 46 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
731K3.5 8 min. February 21th 2011
A personal version of a classic recipe from Savoy.
582K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page