Infused Olive Oils

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I began making infused olive oils for everyday kitchen magic about 6 years ago.

It’s not difficult. These oils enhance flavors in your food, provide a healthy source of fat, and give a gourmet quality to everyday recipes. Try adding a small handful to special holiday dishes! These oils add micronutrients to help meet your nutritional needs. They make wonderful gifts as well.

Ingredients: Fresh herb, good quality organic olive oil

Needed: Very clean bottles with tight fitting lids; thermometer

Method: I grow each of the herbs above and harvest them in late summer when they’re ready. I wash a handful of leaves and stems, pat them dry and set them in a sunny window for an hour or so just until all the surface water has evaporated. I put the desired amount into very clean grolch bottles, and fill the bottles to two inches from the top with a good quality organic olive oil. I make sure the oil covers the herb. Then, I heat the bottles in the microwave to 180 – 120 degrees F. I use a thermometer to be sure the oil has reached the correct temperature. This is an important step, the purpose of which is to kill any bacteria or mold spores lingering on the herbs. I’ve noticed that in some cases, after heating, the oil turns cloudy. The cloudiness usually clears after the bottle sits for awhile, and that’s when I know its ready to use. (*Note: If you notice any mold inside the bottle or on the herb at any time do not consume. Discard.)

Rosemary, Oregano, Lemon Verbena, Chives

Rosemary Infused Olive Oil

Rosemary Infused Olive Oil is used every time I turn on my stove to cook breakfast, lunch or dinner. I put a spoonful in the pan when I’m roasting vegetables, meat or fish, sautéing vegetables, you name it. The flavor seems to blend with everything. You might find it too strong but to me its perfect. I also use it with a little white balsamic vinegar to dress salads.

Oregano Infused Olive Oil

Oregano Infused Olive Oil is used in meat sauce, pasta dishes and casseroles.

Lemon Verbena Infused Olive Oil

Lemon Verbena Infused Olive Oil is used to sprinkle on roasted vegetables or salads. Its really wonderful with fish, so I use it in sautéing, frying or roasting any fish.

Chives Infused Olive Oil

Chives Infused Olive Oil is used in any dish where you’d use onions in. Wow!

Holiday Meals

I’ve used the culinary blends and oils above when preparing holiday meals to the great enjoyment of friends and family. Dried herbs and any of the infused olive oils above with a bit of salt and pepper sprinkled over a pan of roasted root vegetables before you put it in the oven (potatoes, onions, carrots, parsnips for example) makes an absolutely wonderful addition to a special meal.

Darlene Witte
Darlene Witte

Professor of Education, (retired) at Johnson State College in Vermont leads the Green Mountain Writers' Poetry & Performance workshop that meets on Zoom each month on the 1st and 3rd Tuesdays at 7 PM ET. Find out more at

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