This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
328 K 4.1/5 (50 reviews)
25 min.
Easy
2.05 €
500 ml
7 IngredientsLast modified on: February 21th 2011
500 ml 
1 sprig 
2 leaves 
1 sprig 
1 
5 corianders seeds
5 Times for this recipe
Preparation: 20 min.
Cooking: 1 min.
All in all: 25 min.
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 .
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.
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
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.
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.
92 K4.4 50 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.
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.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
300 K4.3 2 hours 40 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Thin endive tart, Salt cod brandade, Cauliflower curry, Guacamole, Baked potatoes with poached egg and tuna sauce , ... See them all 553
Peppercorns
Like these other recipes: Preserved lemons, Red mixed pickle, Home-made chilli oil, Salmon marinated like herring, Feta in olive oil with herbs, ... See them all 5
Sage
Like these other recipes: Herb salad, Roast pork with sage, cooked in a bag., Duo of slow-cooked pork, Spicy seafood plancha, Tagliatelle with rillons and tomatoes, ... See them all 32
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025494 K 25 20 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 3rd 2010255 K5 1 hour 35 min.
Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar. May 27th 2011174 K4.5 4 hours 25 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012197 K4.3 45 min.
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless. June 8th 2011296 K 13.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.