Herb- or Spice-Infused Olive Oil

recipe photo

It's surprisingly quick and easy to make infused oils that create a flavorful foundation for dressings, marinades and condiments. Choose almost any kind of herb, such as rosemary, thyme, basil, tarragon, savory, oregano, cilantro, marjoram, mint, chive and dill. Experiment with exotic spices like cardamom, star anise, juniper, coriander seeds, cumin, cloves, nutmeg and cinnamon. Just plan ahead to let oil steep for 2 weeks and you'll never need to buy salad dressing again! Preparation: 10 minutes.


  • 1 small bottle of McEvoy Ranch extra virgin olive oil(or equivalent).
  • Several teaspoons of herbs and⁄or spices


  • Wash and thoroughly dry the herbs. Bruise the herbs or spices a bit to release their essential oils.While the herbs dry, heat the oil in a small stockpot or sauce pan over a low flame until warm, not hot. You should be able to touch it with your finger without getting burned. Place the herbs or spices in a decorative bottle and pour the warm oil inside. Use more herbs or spices for a stronger taste. Cover and set the bottle in a cool dark place for one week. After one week, taste and strain out the herbs to avoid botulism. Store in a cool, dark place. Refrigerated,the oil should last for up to 2 months.