Herb-Infused Olive Oil

Try thyme, oregano, or rosemary for this infused oil.

Herb infused olive oil

Makes 1/2 cup
Prep time: five minutes, plus time for oil to cool
Cook time: five minutes


  • 1/2 cup extra-virgin olive oil
  • Fresh organic herbs (choose one variety; wash and dry completely before using):
  • 4 fresh rosemary sprigs (about 4 inches long)
  • 8 fresh thyme sprigs
  • 10 fresh oregano sprigs


In a saucepan, combine the olive oil and herbs. On a burner set to low, heat for about five minutes, until a thermometer reaches 180 degrees F. Remove the pan from the stove and allow the oil to reach room temperature. Transfer the sprigs to a sterilized bottle or jar, then add the oil. Seal tightly and store in a cool, dark place for a few days, or refrigerate for up to a month.

director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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