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...
330 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 | 499 RDI=684 % | 4,478 RDI=224 % | 18,750 RDI: 224 % |
| Per 100 g | 0 | 0 | 101 RDI=139 % | 912 RDI=46 % | 3,819 RDI: 46 % |
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
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.
66 K 60 min.
Potatoes with smoked salmon
This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.
77 K 15 40 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.
108 K4 8 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.
94 K4.4 50 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.
51 K 1 hour 1 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Eggs Comtoise, Seared tuna with lemon and lime, Spicy seafood plancha, Celeriac and mushroom gratin, Tagliatelle and courgette spaghetti, carbonara style, ... See them all 562
Peppercorns
Like these other recipes: Salmon marinated like herring, Red mixed pickle, Feta in olive oil with herbs, Home-made chilli oil, Preserved lemons, ... See them all 5
Sage
Like these other recipes: Country-style spring pasta, Rice à l'italienne, Parmesan milk, Duo of slow-cooked pork, Spinach and ricotta ravioli, ... See them all 32
Other recipes you may also like
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 2010258 K5 1 hour 35 min.
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts. June 28th 2011221 K5 45 min.
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices. September 14th 2011175 K4.1 1 hour 40 min.
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts. May 10th 2023125 K5 1 hour 35 min.
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese). June 13th 202485 K4 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.