Herb olive oil


Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
302K 4.1/5 based on 50 reviews
Grade this recipe:

Last modified on: February 21th 2011

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

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 1 min.
All in all: 21 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.
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 1 lb + 1.6 oz 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.
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 recipe00500 80 %4,480 220 %18,750 220 %
Per 100 g00100 20 %910 50 %3,820 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 other recipes using this recipeSee them all 10
Italian toast
Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
96K 14 49 min.
Quick flaky pizza
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.
105K 36 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.
58K 15 36 min.
Fine multi-tomato tart
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.
46K 59 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.
72K4.4 49 min.
This recipe uses (among others)
Other recipes you may also like
Pain perdu
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
July 20th 2011162K3.8 39 min.
Boulangère tart tatin with vine nectarines
Boulangère tart tatin with vine nectarines
You may already be familiar with the famous apple tarte tatin, but here's a very tasty bakery version, with vine nectarines and croissant dough.
September 18th 20241,084 1 hour 27 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017453K4.2 2 hours 14 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011298K 24 32 min.
Small foie gras pasties
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
September 7th 2018313K4.6 2 hours
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a 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