Kitchen essentials: Basic herb oil


Basic Herb Oil

with rosemary, parsley & garlic

Flavoured oil truly is a kitchen essential and really doesn’t require a recipe. Simply place herbs, covered in olive oil in a saucepan and heat over low for about 10 minutes. Once you see little bubbles forming you’ll want to take the pot off the heat, cover with a lid and allow the herbs to infuse the oil for several hours.  Personally I prefer to leave the pot overnight and strain in the morning to extract the most flavour. Below is a very basic small batch herb oil, keep in mind that almost any herbs can be substituted either singly or a combination of several, I would however, suggest that you always use parsley as the main herb: it makes a perfect backdrop for stronger flavours and helps achieve a vibrant green colour.


  • 2 cups extra virgin olive oil
  • 1 cup parsley (leaves and stems)
  • 6 cloves garlic (roughly chopped)
  • 3-4 sprigs rosemary

{optional add ins: bay leaves, peppercorns, thyme}


  • Place all ingredients in a medium sized saucepan
  • Heat over low until you begin seeing small bubbles forming (10-15 minutes)
  • Remove from heat, cover and leave to steep for a minimum of 4 hours (or overnight)
  • Strain oil into glass container, use in salad dressings, for croutons, to garnish soups/pizza/pasta/rice…….




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