Herbed olive oil

Preparation info

  • Makes

    1 litre

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

It is worth making a fairly large amount as this keeps for a long time if the herbs remain covered with the oil. It is extremely useful to have this on hand. For a roast chicken, or 1.5 kg (3 lb 5 oz) of roast potatoes, you could use 2-3 tablespoons plus a little extra olive oil.


  • 120 g ( oz) rosemary sprigs
  • 100 g (


Rinse the rosemary stalks and sage. Put them onto paper towels to dry — even overnight. Strip the rosemary leaves off the sprigs and remove any tough stalks from the sage sprigs.

Chop the sage, rosemary leaves and the garlic very finely by hand, or pulse-chop in a blender. Season lightly with salt and cover with the oil. Stir through. Leave it overnight to settle, then check that the he