Photo by: Photo: Jennifer Davick; Styling: Linda Hirst

Herb-Infused Olive Oils: Italian

Herbs and spices add interesting flavor to mild oil. Before pouring the infused oil into bottles, replace the fresh herbs; they will darken while steeping in the warm oil. Use in salad dressings and sauces, or drizzle on grilled chicken, fish, and bread, or sautéed greens, mushrooms, or zucchini.

  • Yield: Makes 2 cups


  • 2 cups extra virgin olive oil
  • 1/4 cup sun-dried tomatoes in oil, slivered
  • 1 tablespoon dried Italian seasoning
  • 1/4 teaspoon dried crushed red pepper


1. Pour oil in a small saucepan over very low heat; add remaining ingredients, and cook 10 minutes or just until oil is very warm but not boiling (about 150°). Remove from heat; let stand 1 hour or until completely cool.

2. Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.


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Herb-Infused Olive Oils: Italian Recipe