Once it starts getting cold and I know my herb plants are at the end of their cycle, I will make herbed oil with them. It’s nice to have different flavoured olive oil and they are so easy to make.

They’re nice to have on hand for a nice flavourful oil for dipping bread or for cooking veggies and meats.

Did I mention they make great gifts?


Yield: 500 ml


  • 500 ml olive oil
  • 20 grams fresh rosemary
  • 20 grams fresh thyme
  • 20 grams fresh basil
  • 1 clove garlic


  • Empty the bottle of oil into a saucepan.
  • Add the rosemary, thyme, basil, and garlic.
  • Bring the oil it a boil and then reduce the heat to a simmer.
  • Simmer for 10 minutes.
  • Remove from heat and let cool completely.
  • Once cooled, put a strainer over a bowl or a measuring cup with a lip. Pour oil through the strainer and let strain.
  • Once strained, discard the herbs and garlic. Pour oil back into the olive oil bottle and close.
  • Remeber to put a label on it.


I like to buy an olive oil bottle that has a spout. It makes it easier for pouring in drizzling.
You can keep the herbs in jar, but it won’t last as long. The minute the herbs aren’t covered with oil, they will start going bad and ruin the oil.

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