Herb-Infused Olive Oil

Kitchen Tested
  • Yield 1 cups
  • Prep 5 mins
  • Cook 0 mins

Use this flavorful oil in salad dressings or drizzle over grilled meats or vegetables.

Here's a flavorful oil that'll make your salads pop all summer. Or use it as a finishing oil, drizzled lightly over sautéed pork cutlets, grilled vegetables, or salted, sliced tomatoes.


1 cup extra-virgin olive oil
1 large rosemary stalk, cut into 2-inch segments
2 -- oregano sprigs
2 -- thyme sprigs
2 -- dried red chiles
1 clove garlic, quartered


  1. Place all the ingredients in a large jar. Seal tightly and set aside for at least 2 days, or refrigerate for up to 2 weeks (return to room temperature before using). Strain before using.

Recipe by Bruce Weinstein and Mark Scarbrough.



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