Name: Flavorful Herb-Infused Oil Homemade You Can Make at Home
Prep time: 5 min
Cook time: 7 min
Total time: 25 h
Cuisine: Mediterranean
Ingredients: 1 cup extra virgin olive oil; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1 tablespoon dried parsley; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon crushed red pepper flakes (optional); 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper

Jump to Recipe·Leave a Review

A warm, aromatic dipping oil is one of life’s simple pleasures, and this herb-infused oil delivers exactly that. I like making this whenever I want to turn a simple loaf of bread into something unforgettable. Whether I’m preparing for a dinner party or just craving something cozy and satisfying, this easy homemade herb oil always hits the mark. It’s full of rich, layered flavors that bring warmth and comfort to every bite.

Flavorful Herb-Infused Oil Homemade You Can Make at Home

Why You’ll Love This Recipe

I love how incredibly simple this recipe is, yet it produces such bold and complex flavors. The blend of dried herbs and spices slowly infuses into the olive oil, creating a savory dip that’s perfect with crusty bread, drizzled on roasted vegetables, or even mixed into pasta. It’s a versatile, no-fuss staple that I always keep on hand, and it makes a thoughtful homemade gift, too. Plus, I can customize it easily depending on my mood—spicy, garlicky, or more herbal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup extra virgin olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes (optional for heat)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

directions

I start by pouring the olive oil into a small saucepan and warming it gently over very low heat.
I add the dried basil, oregano, parsley, thyme, and rosemary, stirring to blend them evenly.
Then I sprinkle in the garlic and onion powders, giving everything another stir.
If I want a bit of a kick, I add some crushed red pepper flakes here—just a pinch or more depending on my mood.
I stir in the sea salt and black pepper, making sure everything is fully combined.
I let the oil warm gently for about 5–7 minutes, being careful not to let it boil or smoke.
Once it’s heated through, I remove it from the heat and let it cool to room temperature to deepen the flavors.
After cooling, I pour it into a clean glass jar or bottle with a tight-fitting lid.
I let the oil sit for at least 24 hours before using it to give the herbs time to fully infuse.
When I’m ready to serve, I pour it into a shallow dish, give it a gentle stir, and dip in some freshly baked bread.

Servings and timing

This recipe makes about 1 cup of herb-infused oil, which serves 8–10 people as a dipping oil.
Prep time: 5 minutes
Cook time: 7 minutes
Infuse time: 24 hours (recommended)
Total time: Around 25 hours including infusion

Variations

Fresh herbs: I sometimes use fresh herbs instead of dried ones for a brighter flavor, but they need to be stored in the fridge and used quickly.
Citrus twist: A few strips of lemon or orange peel added during heating can bring a refreshing zing.
Cheesy blend: I’ve also stirred in a little grated Parmesan just before serving for a cheesy, salty edge.
Garlic lovers: Swapping garlic powder for a clove of fresh minced garlic boosts the depth—just be sure to use it within a few days.
Spice up: Adding smoked paprika or chili oil gives the mixture a smoky, spicy punch.

storage/reheating

I store the herb-infused oil in a clean, tightly sealed glass jar in a cool, dark place or the refrigerator. When stored properly, it stays good for up to 1–2 weeks. If I use fresh herbs or garlic, I always keep it in the fridge and aim to use it within 3–5 days for safety. Before serving, I let it come to room temperature and give it a gentle stir. I never microwave it, as that can damage the flavor.

FAQs

What kind of olive oil should I use?

I like using extra virgin olive oil because of its rich flavor and smooth texture. It makes a noticeable difference in the final taste.

Can I use fresh herbs instead of dried?

Yes, I sometimes use fresh herbs, but I make sure to store the oil in the fridge and use it within a few days. Dried herbs make the oil more shelf-stable.

Is it necessary to heat the oil?

Heating helps the flavors infuse faster, but if I have more time, I skip the heat and just let it sit for a day or two. Both methods work, but the warm infusion is quicker.

Can I use this oil for cooking?

I usually don’t recommend it for high-heat cooking because the delicate flavors get lost. I use it more as a finishing oil or dip.

How do I serve this oil?

I love serving it in a shallow dish with warm, crusty bread. It’s also great drizzled over grilled veggies, pasta, or as a simple salad dressing base.

Conclusion

This herb-infused oil is one of those simple recipes that brings a lot of joy. I like having it on hand for those moments when I want something comforting and flavorful without any hassle. It’s easy to make, full of customizable options, and elevates even the most basic bread into a gourmet experience. Whether I’m entertaining or just enjoying a quiet evening, this oil always brings a little extra warmth to the table.