Capturing Sunshine: How to Make Herb-Infused Oils & Vinegars

Infusing oils and vinegars is one of the simplest ways to bottle the essence of the Mediterranean summer. These homemade concoctions make incredible gifts and instant kitchen upgrades.

For Herb-Infused Olive Oil: Gently warm high-quality extra virgin olive oil over very low heat with your chosen aromatics—a classic combination is rosemary, thyme, garlic clove, and a pinch of chili flake. Warm for 5-10 minutes, never letting it simmer. Let it cool completely, then strain into a sterilized bottle.
⚠️ Critical Safety Note: To prevent the risk of botulism, store infused oils in the refrigerator and use within one week, or acidify the mixture with a splash of vinegar. Alternatively, make a “quick-infused” oil by simply adding clean, dry herbs to cold oil and using it within a few days.

For Herb-Infused Vinegar: This is safer and has a long shelf life. Heat vinegar (white wine, red wine, or champagne vinegar) until just warm. Pour over fresh herbs (tarragon is a classic, as are rosemary or basil) in a sterilized jar. Seal and let steep in a cool, dark place for 1-2 weeks, then strain. The result is a brilliant base for vinaigrettes or for deglazing pans.