New This Month

Herb-Infused Olive Oil

Almost any herb can be used to flavor olive oil. Drizzle over pasta, fish, roasted vegetables, or use to make vinaigrette.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, October 2002


  • Herbs, such as rosemary, thyme, tarragon, or chives
  • 2 cups olive oil


  1. Preheat oven to 400 degrees. Place herbs in a baking dish, and pour olive oil over top. Cover dish with foil, and roast until oil is sizzling and slightly colored, about 15 minutes. Cool; store up to 2 weeks in an airtight container in the refrigerator.

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