The Dinna Ladies

A Tale of Two Cities: Foodie Sisters Wining and Dining in D.C. & Boston
From the Heart

DIY: Making Your Own Herb-Infused Olive Oil

Happy December 1st! First of all, I can’t believe 2017 is almost over, and I have to say I’m kind of relieved.  Between the orange buffoon toying with the idea of nuclear war and Lyme disease, all I want to do is enjoy the holidays and ring in a (hopefully) pleasant 2018.  But before that can happen, I need to get through the consummate December activity- Christmas shopping! Dun Dun Dunnnnnn

Does that give you heart palpitations? YEP, me too.  That’s why this year I’m either buying all my goodies online or making presents myself!  I’ve already posted about how to make your own fancy herb salts.  Today, you’ll learn how to make your own herb-infused olive oil.  Olive oil (extra virgin that is) happens to be very good for you-it contains the antibacterial property oleuropein, which has been shown to be effective against certain infections, and is great for preventing inflammation. It also happens to be a heart-healthy and delicious way to sub out butter for an equally delicious flavor tool.

I use an obscene about of olive oil on a weekly basis- on everything from chicken and salads to my gluten-free pasta and toast.  The process to make your own is incredibly easy, but you need to plan accordingly for the time it’ll take to marinate.  The part I most enjoyed is picking out the fun, pretty glass bottles I’ll gift it in.

Let us know if you try it!

XOXO

Colby

Ingredients/Tools:

  • dried herb of your choice (this post features thyme, but you can use rosemary or sage) and/or another flavor (like garlic, shallot, sun-dried tomato, lemon rind or dried chiles). IMPORTANT: the herbs need to be dried; fresh herbs get all funky sitting in the olive oil for an extended period of time (trust me)
  • 1 liter of good-quality EVOO.  Check the back of the bottle for the true country of origin (ITA for Italy, TN for Tunisia, PT for Portugal)- the best oils will note a single origin
  • 1 heatproof container for 5-7 day storage
  • cooking thermometer
  • 1-2 pretty glass bottles

Instructions:

  • Warm the oil in a small saucepan to 150 degrees
  • Take it off the heat, and add your ingredients, letting it steep for 5-7 days in a covered container
  • Taste your oil, and either let sit for a bit longer or use a funnel to pour into a pretty glass bottle
  • When the time comes, wrap in some bright-colored tissue paper and finish off with a big-a$$ bow
  • IMPORTANT: Tell your loved one to store the oil away from heat, air, and light.  Once opened, the olive oil is best if consumed within ~2 months (unopened olive oil is good for about 2 years after the harvest date)

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