Herb olive oil

Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
259,0544.5/5 for 37 ratings
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Last modified on: February 21th 2011

For 500 ml, you will need:

Change these quantities to make: 250 ml 500 ml 1 litre 1 litre 500 ml

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Time required for this recipe:
PreparationCookingStart to finish
20 min.1 min.21 min.
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Step by step recipe

Stage 1 - 10 min.
Herb olive oil : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
Remove herbs from water with a fork and put into the cold water. You have blanched them.

Stage 4 - 1 min.
Herb olive oil : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6
Gently insert the bunch into the bottle.

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

Stage 8 - 3 min.
Herb olive oil : Photo of step #8
Pour 500 ml olive oil into the bottle to completly cover the herbs.

Stage 9
Herb olive oil : Photo of step #9
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.

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).

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Home made.

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PeppercornsPeppercorns: You can get more informations, or check-out other recipes which use it, for example: Red mixed pickle, Salmon marinated like herring, Feta in olive oil with herbs, Preserved lemons, ... All
SageSage: You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Saltimbocca, Preserved tomatoes, Oxtail Parmentier, Courgettes (zuchinis) , ... All

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