1,533 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Herb olive oil

Name: Herb olive oil
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 500 ml
Cuisine: French
Ingredients: 500 ml olive oil; 1 sprig rosemary; 2 leaves sage; 1 sprig thyme; 1 bayleaf; 5 corianders seeds; 5 peppercorns

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

325 K 4.1/5 (50 reviews)

25 min.

Easy

2.05 €

500 ml

7 Ingredients

Last modified on: February 21^th 2011

For 500 ml, you will need:

1 500 ml olive oil
2 1 sprig rosemary
3 2 leaves sage
4 1 sprig thyme
5 1 bayleaf
6 5 corianders seeds
7 5 peppercorns
Total weight: 495 grams

Times for this recipe

Preparation: 20 min.

Cooking: 1 min.

All in all: 25 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.

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 .

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.

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

Little vegetable omelettes

As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
316 K4 1 hour 10 min.

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
298 K4.3 2 hours 40 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.
63 K 60 min.

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
115 K 14 50 min.

Oven-roasted Sprouts

Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.
175 K4 55 min.

This recipe uses (among others)

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".

March 17^th 2011379 K4.3 1 hour 15 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.

December 18^th 2018414 K5 40 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025486 K 25 20 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.

November 8^th 20172.46 M 14.8 1 hour 15 min.

Bistro-style red endive salad

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.

March 11^th 202057 K 30 min.

News list of cooking-ez.com

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