Last Updated on June 1, 2025 by Nico
Oregano infused olive oil is one of those simple things you can make at home with a few fresh herbs and a good bottle of extra virgin olive oil. It adds a wonderful herby flavour to homemade salad dressings, crusty bread, and drizzled over a bowl of soup. You only need two ingredients to make it (and a bit of patience!)
Infused olive oils add a touch of luxury to otherwise plain meals and are so simple to make. I like making sage and garlic oil, and organo-infused olive oil is another great one to have on hand to drizzle on top of savoury dishes! It’s also so much cheaper to make your own instead of buying it from a speciality grocery store.
Oregano brings a bold, earthy depth that works really well with the richness of extra virgin olive oil. It’s one of those herbs that doesn’t get lost in the oil and elevates anything you drizzle it on!
Bold and aromatic – Oregano has a strong, slightly peppery flavour with hints of lemon and mint, which cuts through the richness of olive oil without overpowering it.
Enhances olive oil’s fruity notes – When combined with a good-quality extra-virgin olive oil, oregano helps bring out the oil’s natural grassy and fruity undertones.
Health benefits– Oregano essential oil has potent antioxidant properties. It has been historically used for joint pain and medical conditions related to inflammation.
Fresh or dried oregano
It’s best to use dried oregano when using it to infuse oil. The water in fresh oregano leaves can cause the oil to spoil more quickly. If you use dried herbs, you don’t need to worry about this as much!
If you want to use garden-fresh oregano, it’s usually ready for harvest (at least where we live in early June. Harvest your leaves in the mid-morning before the sun zaps the plant’s essential oils. This will make sure you get the most flavour from the leaves! Then simply set the fresh leaves on a plate or hang them up to dry. Once they’re fully dried, make this infused oil!
How to make oregano herbal olive oil
Tools
Glass jar for extracting – I used these
Mesh strainer or cheesecloth – Here is a source for extra large unbleached cheesecloth
Supplies
Fresh or dried oregano – Here’s a bulk organic source
High quality olive oil – I use this cold-pressed olive oil
Optional – Fresh or dried rosemary or thyme to make an even more aromatic and herby oil
Instructions
If you have fresh herbs, wash the leaves thoroughly. Pat them dry and then set them on a plate or paper towel to dry completely. It usually takes my herbs about a week to dry completely.
Once your leaves are fully dried, fill a clean glass jar ¾ of the way full. You can add in dried rosemary or thyme for additional flavour at this point too.
Pour a high-quality olive oil over top of the leaves until the oil is an inch above the oregano.
Add a lid and set the jar in a cool, dry place like a pantry or cupboard for 2-3 weeks.
After 3 weeks, use a mesh strainer or cheesecloth to strain off the oil.
Compost the leaves and store the infused oil in a glass jar away from direct sunlight. Make sure to date and label it so you remember what it is.
How long does it last?
This infused oil can last 1–2 months at room temperature and longer in the fridge. Always check for cloudiness or off smells before using. Infused oils made with fresh leaves have a shorter shelf life and need to be stored in the fridge.
Ways to use it
- Drizzled over tomato dishes or roasted veggies
- Tossed into pasta or grain bowls
- As a wonderful bread dip with a bit of balsamic vinegar
- Mixed into homemade salad dressings
- In homemade marinades for meats, tofu, or veg
- To finish pizzas, flatbreads, or bruschettes
- As a gift – This infused oil makes a good gift for any friends or family with summer birthdays!
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How To Make Oregano Infused Olive Oil
Ingredients
Equipment
Method
- If you have fresh herbs, wash the leaves thoroughly. Pat them dry and then set them on a plate or paper towel to dry completely. It usually takes my herbs about a week to dry completely.
- Once your leaves are fully dried, fill a clean glass jar ¾ of the way full. You can add in dried rosemary or thyme for additional flavour at this point too.
- Pour a high-quality olive oil over top of the leaves until the oil is an inch above the oregano.
- Add a lid and set the jar in a cool, dry place like a pantry or cupboard for 2-3 weeks.
- After 3 weeks, use a mesh strainer or cheesecloth to strain off the oil.
- Compost the leaves and store the infused oil in a glass jar away from direct sunlight. Make sure to date and label it so you remember what it is.
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