Herb-Infused Olive Oil

  • Yield: 1 cups
  • Prep: 5 mins
  • Cook: 0 mins

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.


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

Nutritional Info *per serving

  • Calories 60
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 10mg
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 6%
  • Calcium 0%
  • Iron 0%
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