Herb infused oils

Two bottles of oil on round wooden board, a pot of basil at rear.
Herb flavoured oils such as rosemary are delicious drizzled on roast or in the marinade for extra flavour. Try making with varieties of herbs to find your favourite.

Prep Time 10 minutes
Cook Time 3 minutes
resting time 7 days
Total Time 7 days 13 minutes
Course Side Dish
Servings 2 bottles


  • 2 sterilised glass jars
  • 2 oil bottles with lids
  • 1 Pot
  • Sieve



  • Shake off any soil or dirt from the herbs. If you wish to wash the herbs, it’s best to wash a few hours in advance to ensure they are 100 percent dry as oil and water do not mix.
  • Gently bash the herbs with a rolling pin on a chopping board to release the flavour.
  • Pour the oil into a pot. Heat the oil on a low medium heat till just warm.
  • Carefully divide the oil into two clean sterilised jars or clean bowls. Place the basil into one jar and the rosemary into the other. Set aside to cool.
  • Place a sieve over a bowl or jug. Pour the oil through the sieve to extract the herbs. Transfer the basil oil into a clean bottle with a lid. Transfer the rosemary oil into a clean oil bottle with a lid.
  • Place the closed oil bottles into a dry cool place out of direct sunlight for one week before use.
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