Italian Herb Vinegar

Italian Herb Vinegar

Oxmoor House JANUARY 1995

  • Yield: 4 cups.


  • 1/2 cup chopped fresh oregano
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon peppercorns
  • 1 clove garlic, crushed
  • 4 cups red wine vinegar
  • Additional sprigs of rosemary, basil, or sage (optional)


Combine first 7 ingredients in a wide-mouth quart glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over herbs in jar; cover with lid. Let stand at room temperature 2 weeks.

Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding herbs. Add additional sprigs of rosemary, basil, or sage, if desired. Seal bottles with corks or airtight lids.

Use in vinaigrettes, marinades, or vegetable salads.

Nutritional Information

Amount per serving
  • Calories: 2
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.5g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 0.0mg

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Italian Herb Vinegar recipe