1,228 easy and fully explained recipes, with 25,103 photos and 76 videos

Herb olive oil

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

266K 42 4.3

Last modified on: February 21^th 2011

Keywords for this recipe:Olive oil Herbs Mediterranean Pizza

For 250 ml, you will need:

0 250 ml olive oil
1 ½ sprig rosemary
2 1 leaf sage
3 ½ sprig thyme
4 ½ bayleaf
5 3 corianders seeds
6 3 peppercorns
Total weight: 245 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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.

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 3 peppercorns and 3 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 250 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,237 Kcal or 9,366 Kj	< 1 gr	0 gr	249 gr
112 %	<1 %	<1 %	38 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
915 Kcal or 3,831 Kj	0 gr	0 gr	102 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 250 ml : 0.95 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
74K 14 49 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.
10K 1 hour 1 min.

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.
19K 59 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.
54K 36 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.
51K4.4 49 min.

See all recipes that use it

Source

Home made.

This recipe uses (among others)

	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Curried prawn risotto, Melt-in-the mouth meat and vegetables in a sealed casserole, Sautéed chicken with leeks, Green hummus, ... All
	Peppercorns: You can get more informations, or check-out other recipes which use it, for example: Salmon marinated like herring, Feta in olive oil with herbs, Red mixed pickle, Preserved lemons, ... All
	Sage: You can get more informations, or check-out other recipes which use it, for example: Roast pork with sage, cooked in a bag., Potatoes with bacon and herbs, Rice à l'italienne, Saltimbocca, Duo of slow-cooked pork, ... All

Other recipes you may also like

Tiramisu

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.
445K5 49 min. July 27^th 2013

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 .
287K4 2 hours 30 min. July 4^th 2018

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.
237K3.9 46 min. February 21^th 2011

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.
655K5 8 min. February 21^th 2011

Tartiflette

A personal version of a classic recipe from Savoy.
515K 14.6 1 hour 27 min. September 16^th 2019

News list of cooking-ez.com

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

Post your 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.