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A glass jar with a red lid with dried oregano inside in oil and also in front of the jar.
Nico

How To Make Oregano Infused Olive Oil

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!)
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Cook Time 10 minutes
Additional Time 21 days
Total Time 21 days 10 minutes
Servings: 1 jar
Course: Infused Oils
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Fresh or dried oregano - here's a bulk source
  • 1.5 cups High quality olive oil - I used this cold-pressed source
  • Optional - Fresh or dried rosemary or thyme to make an even more aromatic and herby oil

Equipment

Method
 

  1. 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.
  2. 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.
  3. Pour a high-quality olive oil over top of the leaves until the oil is an inch above the oregano.
  4. Add a lid and set the jar in a cool, dry place like a pantry or cupboard for 2-3 weeks. 
  5. After 3 weeks, use a mesh strainer or cheesecloth to strain off the oil.
  6. 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.

Notes

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.

Tried this recipe?

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